This weekend is the unofficial start of summer for us in the United State. Picnics, barbeques, trips to the beach or lake, hiking…however you decide to spend this holiday weekend, these lemonade recipes will add a ton of sweetness to your time with friends and family. So pucker up and add a batch of lemons to your shopping list this week. And don’t forget to give thanks to all the wonderful service-people who are defending our honor and country.
(courtesy of tasteofhome.com)
- 3/4 cup sugar
- 1/2 cup water
- 1/4 cup lemon peel strips (about 1-1/2 lemons)
- 3/4 cup lemon juice (about 3 lemons)
- 1 cup club soda, chilled
- In a small saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly.
- Transfer to a pitcher. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Stir in club soda. Serve over ice.
(Courtesy of Hallie Janes Catering)
- 1 can frozen pink lemonade
- Club soda
- Lemons, cut like pinwheels
- Limes, cut like pinwheels
- Vodka (to taste)
- Fresh mint, for garnish
- Make pink lemonade according to package instructions, except substitute club soda for water.
- Fill glasses with ice.
- Place one lemon and one lime pinwheel in each glass.
- Add one shot of vodka to each glass.
- Fill with pink lemonade.
- Garnish with a sprig of fresh mint
(courtesy of shindig411.com)
- 1 cup sugar
- About ¼ cup fresh lavender blooms, stripped from their stems*
- 1 cup freshly squeezed lemon juice, strained.
- Make a simple syrup by combining the sugar with 2½ cups water in a saucepan and boiling until the sugar dissolves, about 1 minute. Remove from heat, add the lavender blooms and cover. Let stand for 1 hour, or up to 4 hours. Strain syrup and discard lavender.
- Pour lavender syrup into a pitcher. Add lemon juice and 2½ cups water. Stir, taste, and adjust to your liking, adding more lemon juice or water if desired. Refrigerate until ready to serve.
*Culinary lavender can be found in farmer’s markets
(courtesy of myrecipes.com)
- 1 cup rinsed fresh raspberries (6 oz.)
- 2/3 cup sugar
- 1 cup lemon juice
- 2 cups water
- In a small bowl, with a potato masher or spoon, mash 1 cup rinsed fresh raspberries (6 oz.) with 2/3 cup sugar.
- Let stand 10 minutes. Press through a fine strainer into a pitcher (at least 1 1/2 qt.); discard seeds.
- Stir in 1 cup lemon juice and 2 cups water. Taste and add more sugar if desired.
- Pour into tall, ice-filled glasses.
Sparkling Raspberry Lemonade
(courtesy of epicurious.com)
- 1 12-ounce package frozen unsweetened raspberries (about 3 cups)
- 1 cup sugar
- ½ cup water
- 1½ tablespoons grated lemon peel
- 1 cup fresh lemon juice
- 1 1-liter bottle (33.8 ounces) chilled sparkling water or club soda
- Ice cubes
- Fresh raspberries (optional)
- Lemon slices
- Combine frozen raspberries, sugar, and ½ cup water in medium saucepan. Stir over medium heat until sugar dissolves and berries thaw. Increase heat and boil 3 minutes. Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Mix lemon peel into raspberry syrup in bowl. Chill until cold.
- Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend. Fill 6 glasses with ice cubes. Pour raspberry lemonade into glasses. Add fresh raspberries to each glass, if desired. Garnish with lemon slices and serve.
Lemonade with Blueberries
(courtesy of MarthaStewart.com)
- 3 cups fresh lemon juice, about 20 lemons
- 2 cups superfine sugar
- Blueberries, picked over, for serving
- Pour lemon juice through a fine sieve into a large pitcher.
- Add sugar; stir until dissolved.
- Stir in 1 quart water. Add ice.
- Pour into glasses; sprinkle with berries.
(courtesy of Whole Foods)
- 6 cups 1-inch cubes seedless watermelon (from about a 5-pound melon)
- 1 bottle (10-ounce) 365 Everyday Value® Organic Lemon Juice
- 6 cups water
- 3/4 cup cane sugar
- Crushed ice
- Mint sprigs, for garnish
- Working in batches as necessary, purée watermelon and lemon juice in blender until smooth; transfer to a large container.
- Add water and sugar; stir until dissolved.
- Pour over ice in tall glasses, garnish with mint and thin slices of watermelon, if desired, and serve.
Vodka Thyme Lemonade
(courtesy of MarthaStewart.com)
- 2 cups sugar
- 12 sprigs fresh thyme, plus more for garnish
- 4 cups freshly squeezed lemon juice, about 24 lemons
- 2 cups vodka
- In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature.
- Pour mixture through a fine sieve into a large glass measuring cup; discard thyme. You should have 2 cups syrup. Cover with plastic; chill.
- In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.
Legend’s Honky Honk Lemonade
(courtesy of Legend’s Corner via FoodNetwork.com)
- 1/2-ounce vodka
- 1/2-ounce triple sec
- 1/2-ounce blue cuaraco
- 1/2 lemon, juiced
- Splash lemon-lime soda
- Splash sweet and sour mix
- 2 teaspoons sugar
Mix all ingredients in a shaker and pour over ice. Garnish with cherry.
Strawberry Lemonade Slush
(courtesy of TasteofHome.com)
- 3/4 cup water
- 3/4 cup thawed pink lemonade concentrate
- 1 package (10 ounces) frozen sweetened sliced strawberries, thawed
- 3/4 cup ice cubes
- 1 cup club soda
- In a blender, combine the water, lemonade concentrate, strawberries and ice cubes. Cover and process until blended.
- Pour into a freezer container. Cover and freeze for at least 12 hours or up to 3 months.
- Let stand at room temperature for 1 hour before serving. Stir in club soda. Pour into chilled glasses; serve immediately.