I have a flaw. Well, actually, I have many flaws, but for now let’s just talk about one. Impatience.

It’s true. Part of me does recognize that sometimes waiting is required, especially for the great stuff. But recognizing and practicing are two different entirely things.

My tongue has suffered the consequences of molten chocolate when I didn’t wait for the cookies to cool. I’ve camped out in front of the oven to watch the cheese bubble on a lasagna. I’ve used a microwave from time to time. And every winter, I anxiously pine for the beginning of strawberry season.

Sure, there are “strawberries” in the stores year round, but that doesn’t mean you should eat them. If you were deserted on a uninhabited island a la Lost, then a over-sized watery mass-produced strawberry could be a pretty blissful experience. But if you are reading this there is simply no excuse for settling.

Plus it just so happens to be the beginning of strawberry season in some parts, so make it a point to go grab some soon and go…to…town.

I’ve got a 3-pints-a-week habit going. So I made lemonade. Strawberry lemonade.

Call me crazy if you want. It’s not like I can hear you.

Strawberry Lemonade Recipe

1 pint strawberries, stemmed and sliced
3/4 c + 2 tbsp sugar
2 c lemon juice (about 12 lemons)
3 3/4 c water, filtered preferably

Combine strawberries and 2 tbsp sugar in a small bowl, and set aside for at least 20m tossing occasionally. This will help break down the strawberries, which will bring out their delicious juice.

In small pot, make simple syrup by combining 3/4 c water and 3/4 c sugar. While stirring, bring to a boil. Let boil 2m. Set aside and let cool.

Once cool, combine simple syrup, lemon juice, strawberries with juice, and 3 c filtered water. Stir to combine and pour over ice.

If you want to take it up a notch…use Meyer lemon juice. Two notches…add vodka.

If using Meyer lemons, you may want to back off on the simple syrup by a 1/4 cup since they are naturally sweeter than regular lemons.