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Fresh Strawberry and Raspberry Lemonade

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The familiar taste of lemonade comes heavy with happy memories of childhood picnics and days at the beach. Mary, the Butcher from Belchertown and runner up on FOX’s hit show “Hell’s Kitchen,” gives lemonade a twist with an infusion of berries and honey. The acidity of the lemon, Mary says, essentially cooks the berries, causing them to release their red color and sweetness, leaving the lemonade fruity and pink. To maintain purity of flavor, Mary uses bottled spring water instead of regular tap, which she says is often over chlorinated and can impact the taste. The pure water, whole fruit and fresh lemon juice with a touch of honey combine to make a refreshing and healthy drink to sip with family and friends all year long.


Fresh Strawberry and Raspberry Lemonade

10 fresh strawberries

1 cup of raspberries

4 lemons

1 and ½ .5L bottles of spring water

1 squirt of honey

Extra berry slices, lemon slices and raspberries to garnish



  1. Slice the strawberries lengthwise and place in bowl.
  2. Add the raspberries and a squirt of honey to the bowl.
  3. Slice the lemons in half and squeeze the juice into the bowl. If the lemons are firm, roll them gently on cutting board.
  4. Using a spoon, toss the berry – lemon mixture.
  5. Pour in the spring water. The optimal combination is 1/3 acid to 2/3 water.
  6. Mix again, pushing down on the berries to smash them.
  7. Decorate glasses with a lemon slice at the bottom and a strawberry slice on the rim. Add ice to the glasses and ladle the lemonade in. Enjoy!

Recipe courtesy of Mary Poehnelt, 2013.

About The Cook

Mary PoehneltMary Poehnelt is the season 11 runner up of FOX's hit reality television show, "Hell's Kitchen." Mary is passionate about food, cooking and creating French and Korean masterpieces. A

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