City Bakery’s Maury Rubin, that master of elevating familiar classics like brownies and hot chocolate, has gotten into the lemonade game. Strawberries and an eyebrow-raising dollop of heavy cream turn everyone’s favorite summer thirst-quencher into something more colorful and substantial—yet still reassuringly sweet.
12 lemons 1⁄3 cup granulated sugar, or to taste 1⁄2 cup heavy cream 3 or 4 strawberries, puréed (may also be made with blueberries or other summer fruit)
Cut the lemons in half, squeeze out all the juice, and pour it into a large jug. Add the sugar, and whisk until it’s dissolved. Add 3 cups of cold water, and whisk again. Add the cream and puréed strawberries, and whisk until all the ingredients are combined. Pour over ice into 12-ounce glasses.
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