The original Chili’s strawberry lemonade recipe isn’t available to the public, although there are plenty of imitations. Strawberries, lemon juice, sugar, water, and a non-reactive pot are required for this dish.
2 quarts strawberries, washed and hulled, tossed into a food processor Blend the berries until smooth, then transfer them to a non-reactive pot with 2 cups fresh lemon juice (equal to around 20 lemons squeezed), 2 3/4 cups sugar, and 1 1/2 quarts of water. Warm the mixture over medium heat, stirring occasionally, until it reaches 165 degrees Fahrenheit, but do not allow it to boil. Remove any foam from the top and set aside to cool before transferring the concentrate to canning jars. Because the mixture may contain a significant amount of pulp and seeds, sift it through a strainer.
Mix one part concentrate with one part water before serving the concentrate, or adjust to taste. The concentrate can be used after being stored in the refrigerator for up to one week, but it must be frozen for longer periods of time. The strawberry lemonade recipe yields around 3 1/2 pints.