Why Use Lemon Oil?
It’s not the usual lemon zest. It’s that sharp, almost spicy smell that hits your nose before the sugar even melts. I found a tiny bottle of lemon essential oil at a thrift shop—who would’ve thought? Not for baking, usually, but here I am. It’s weird, it’s potent, and it makes the strawberry lemonade flavor explode so suddenly that I wanted to double-checked it’s okay to use. Turns out, it’s perfect. It’s like… that unexpected twist a good story needs.
Right now, with strawberries shouting sweet and lemon peeking through, it feels like the bakery’s secret weapon. Not fancy, not complex—just simple, bright, and something that makes me pause mid-bite and wonder if I should be doing something else. Maybe I’ll just keep baking instead.
Strawberry Lemonade with Lemon Oil
Ingredients
Equipment
Method
- Place the hulled strawberries into the blender, ensuring they are evenly distributed for smooth blending.
- Add the fresh lemon juice and a drop of lemon essential oil to the blender with the strawberries. Secure the lid.
- Blend on high speed until the mixture is completely smooth, about 30-45 seconds, and no chunks remain. You should see a vibrant red-pink liquid with a slightly frothy surface.
- Pour the mixture through a fine mesh strainer into a glass pitcher to remove any remaining solids, using a spatula to press through if necessary. Discard the solids.
- Stir in cold water and sweetener to taste, adjusting until the lemonade is suitably sweet and chilled. Pour into glasses over ice if desired. Serve immediately with garnishes if preferred.
It’s crazy how tiny things make all the difference. Lemon oil in a cake. Who knew?
