Wendy’s Strawberry Lemonade Copycat Recipe

Why You’ll Love This Recipe

• Tastes like the Wendy’s favorite—bright, tart, and fruit-forward.
• Made with fresh lemon juice and real strawberries, not mixes.
• Shaken and poured over pebble ice for that ultra-refreshing, sippable texture.
• Easy to batch for parties or scale down for one glass.

Grocery List

• Produce: 1 lb strawberries, 6–8 lemons, fresh mint (optional)
• Dairy: None
• Pantry: Granulated sugar, fine sea salt

Full Ingredients

Simple Syrup (1:1, makes about 1 1/2 cups; you’ll use 3/4 cup)

• 1 cup granulated sugar
• 1 cup water

Strawberry Purée

• 1 lb ripe strawberries, hulled
• 1 tablespoon fresh lemon juice (from the 1 cup above)
• Pinch fine sea salt
• Optional: 1–2 teaspoons sugar if berries are very tart

Lemonade Base

• 1 cup fresh lemon juice (strained)
• 3/4 cup simple syrup (from above), plus more to taste
• 2 cups cold water
• 1/8 teaspoon fine sea salt

To Serve

• 8 cups pebble (nugget) ice
• Lemon wheels, strawberry slices, and mint sprigs (optional)

Step-by-Step Instructions

Step 1: Make a quick simple syrup

In a small saucepan, combine 1 cup granulated sugar and 1 cup water. Warm over medium heat, stirring until the sugar fully dissolves and the liquid is clear (about 2–3 minutes). Do not boil vigorously. Remove from heat and cool until room temperature (about 10 minutes). For faster cooling, pour into a heat-safe jar and set in an ice bath. You’ll need 3/4 cup for this recipe; refrigerate any extra for up to 1 month.

Step 2: Purée the strawberries

Add the hulled strawberries, 1 tablespoon lemon juice, a pinch of fine sea salt, and optional sugar (if your berries are tart) to a blender. Blend on high until completely smooth, about 30–45 seconds. You should have about 1 1/2 cups of purée. For a smoother sip (closer to a fast-food texture), pass the purée through a fine-mesh strainer to remove seeds; for a pulpier, rustic drink, skip straining.

Step 3: Juice and strain the lemons

Roll lemons on the counter to loosen the juice, then halve and juice. Strain through a fine-mesh sieve to remove pulp and seeds until you have exactly 1 cup of lemon juice. Fresh juice is key to that bright, tart pop.

Step 4: Build the lemonade base

In a large pitcher, combine the strawberry purée (about 1 1/2 cups), 1 cup lemon juice, 3/4 cup simple syrup, 2 cups cold water, and 1/8 teaspoon fine sea salt. Stir vigorously for 15–20 seconds to fully integrate the purée. Taste and adjust: add 1–2 tablespoons more simple syrup if you prefer sweeter, or an extra tablespoon of lemon juice for more tang.

Step 5: Shake for that signature texture

For each serving, add 8 ounces (1 cup) of the lemonade base to a cocktail shaker with a handful of ice. Shake hard for 8–10 seconds to chill and slightly aerate—it mellows the acidity and mimics the restaurant-style shake.

Step 6: Serve over pebble ice and garnish

Fill a 12-ounce glass to the top with pebble (nugget) ice. Strain the shaken lemonade over the ice. Garnish with a lemon wheel, a few strawberry slices, and a sprig of mint. Serve immediately while ultra-cold and refreshing.

Pro Tips

• Use ripe, sweet strawberries for the best color and flavor; pale berries lead to a duller drink.
• Add 1–2 wide strips of lemon zest to the syrup while it cools, then remove—this boosts citrus aroma without extra acidity.
• Pebble ice matters: it chills fast and melts just enough to balance sweetness and tartness as you sip.
• Ratio roadmap: 1 part lemon juice : 0.75 part simple syrup : 1.5 parts strawberry purée : 2 parts water. Scale up or down easily.
• Make it smoother: strain the strawberry purée for fewer seeds and a glossy finish.

Variations

• Sparkling Strawberry Lemonade: Replace 1 cup of the water with chilled club soda; add the soda right before serving.
• Frozen Slushie: Blend 2 cups of the lemonade base with 3 cups ice until slushy; serve immediately.
• Adults-Only Twist: Add 1 1/2 oz vodka, white rum, or tequila blanco per serving; shake as directed.

Storage & Make-Ahead

Simple syrup keeps in the refrigerator for up to 1 month. The strawberry purée can be refrigerated up to 3 days. The mixed lemonade base keeps well for 24–48 hours refrigerated; stir or shake before serving as natural separation may occur. Do not store with ice—add pebble ice right before pouring to maintain the ideal dilution and texture.

Nutrition (per serving)

Approximate values: 150 calories; 0 g fat; 38 g carbohydrates; 33 g sugars; 1 g protein; 10 mg sodium. Values vary with sweetness of berries and exact syrup usage.