13 Mouth Watering Lemonade Recipes You Can Try At Home
News > 13 Mouth Watering Lemonade Recipes You Can Try At Home
There's no doubt that lemonade is the joy of summer! Just because we call it lemonade, doesn't mean it can only be made out of lemons. There's a variety of other things you can use to have this tasty beverage. Let's take a look at what we can do to create the lemonade for our taste!
1. Let's start with the classics
Zest of 1 lemon, in wide strips 2 cups sugar 2 cups chopped hulled strawberries 2 cups fresh lemon juice (from about 10 large lemons) 1/4 teaspoon salt
Make the lemon syrup: Bring the lemon zest, 1 1/2 cups sugar, and 1 1/2 cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.
Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining 1/2 cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately. Make the lemonade: Combine the lemon juice, lemon syrup, salt and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top with the lemonade and some of the reserved strawberries. 2. It's great for both summer and winter!
1/3 cup sugar 1 tablespoon grated ginger 2 large strips lemon peel Juice of 2 lemons Ice, for serving
Combine the sugar, ginger, and lemon peel in a small saucepot. Pour enough water to cover the mixture, about 1 cup. Bring the mixture to a boil and simmer, about 5 minutes. Remove the saucepot from the heat and let sit at least 15 minutes up to a few hours.
Pour the lemon juice into a pitcher. Add 3 cups of water and the sugar mixture then mix to combine. Serve the lemonade over ice. 3. It may be the most refreshing drink ever!
2 cups lemon juice, about 12 to 15 lemons 2 cups Basil Simple Syrup, recipe follows 2 cups cold or sparkling water Ice Lemon twists, for garnish
Basil Simple Syrup:
1 bunch fresh basil, washed and stemmed
2 cups sugar 1 cup water
Watch how to make this recipe.
Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice-filled glasses and garnish with a lemon twist. Basil Simple Syrup: In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator. 4. That sweet smell of lavender will make you happy!
A small handful of freshly picked and rinsed lavender flowers or a tablespoon of dried lavender flowers
1 cup white, granulated sugar 2 cups of boiling water for the infusion 1 1/2 cups freshly squeezed lemon juice 2 cups or more of cold water Ice
Cut the lavender flowers from the stems (no need to strip) and place in a medium bowl (a large pyrex measuring bowl works great because you can pour easily from it). Pour the sugar over the flowers and use your (clean) fingers to gently rub the flowers into the sugar.
Pour 2 cups of boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours).
Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher.
Stir in the lemon juice. Add another two cups of water. Taste and adjust for tartness. Add more lemon juice if too sweet. Add more sugar if too tart. Add ice and more water to the desired level of concentration. Note that the ice will melt eventually, further diluting the drink.
Add some thinly sliced lemons and a few lavender sprigs to the serving pitcher for presentation. 5. Let's turn that apple into a juice!
1-quart apple juice, chilled
1/2 cup fresh lemon juice (about 3 lemons)
Mint sprigs (optional)
Lemon slices (optional)
Combine fruit juices. Serve over ice with mint sprigs and lemon slices, if desired.
6. If you love vanilla in almost everything, then this is a must for you!
2 cups sugar 1/2 cup honey 2 cups water, plus more as needed 1 vanilla bean 2 1/2 cups freshly squeezed lemon juice (from about 24 lemons) Lemon wheels or wedges, for garnish
In a large saucepan, combine the sugar, honey, and 2 cups water and then place over medium-high heat. Cut the vanilla bean in 1/2 lengthwise, then, using the back of the knife, scrape the vanilla seeds from the pod and add to the saucepan, along with the pod. Bring the mixture to a boil and cook for 4 or 5 minutes, until the sugar is dissolved and the mixture thickens. Remove from the heat and allow to cool.
Put the lemon juice into a gallon jug or pitcher. Pour the sugar syrup through a strainer into the pitcher and discard the pod. Add water to equal 1 gallon and stir well. Serve over ice with lemon wheels or wedges. 7. The color and the taste is just like summer!
3 cups blueberries 3/4 cups sugar 2 cups freshly squeezed lemon juice 3 cups cold water Ice cubes
Place the blueberries and sugar in a blender and puree. Place the lemon juice and water in a pitcher and strain the pureed blueberries through a medium-mesh sieve into the pitcher. Stir well and pour into tall ice-filled glasses.
8. It contains so much vitamin C!
1 cup sugar
3⁄4 cup lemon juice
1 liter carbonated water, chilled
Peel kiwi. Puree peeled fruit in blender container. Strain mixture through a fine-mesh wire strainer placed over a bowl. Discard seeds (some may remain). In a large pitcher combine sugar and lemon juice. Stir until sugar is dissolved. Stir in strained kiwi. Cover and chill. Slowly add the chilled carbonated water just before serving. Stir.
9. The right time to make something with the peaches we have at home!
4 cups water
2 cups coarsely chopped peaches
3/4 cup sugar
1 cup fresh lemon juice (about 6 lemons)
4 cups ice
1 peach, pitted and cut into 8 wedges
Combine the first 3 ingredients in a medium saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 3 minutes. Place peach mixture in a blender; let stand for 20 minutes. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid. Blend until smooth. Pour into a large bowl. Refrigerate for at least 3 hours.
Press peach mixture through a sieve over a bowl, reserving liquid; discard solids. Stir in lemon juice. Place 1/2 cup ice in each of 8 glasses. Pour about 2/3 cup lemonade into each glass; garnish each glass with 1 peach wedge.
10. Another color of summer is rasberry!
3/4 cup fresh or thawed frozen raspberries 9 cups water 2 cups freshly squeezed lemon juice (about 12 lemons) 2 cups superfine sugar
Puree the raspberries in a blender and strain through a fine sieve into a pitcher. Add the remaining ingredients and whisk together until the sugar dissolves. Serve over ice.
11. This lemonade is for people who are on a diet!
8 cups (250 g) spinach
2 lemons 1⁄2 cucumber 1 pear 2 granny smith apples
Wash all produce well.
Peel lemons and core apples.
Add a splash of all-natural sweetener like Stevia if you want to tame the sour/lemon flavor a bit. (optional).
Serve and enjoy.
12. A new way of boling and drinking sage!
1-quart blackberries 1 cup fresh juice from 10 to 12 lemons 1/2 cup sugar pinch salt 1 bunch fresh sage 3 cups cold water 1-quart ice Blackberries and sage leaves for serving
Combine blackberries, lemon juice, sugar, and salt in a blender. Blend on high speed until smooth, about 1 minute. Meanwhile, place sage leaves in the bottom of pitcher and muddle briefly with a wooden spoon. Strain blackberry puree through a fine mesh strainer into a pitcher. Discard solids. Add cold water and whisk to combine. Add ice. Serve in ice-filled glasses garnished with blackberries and sage leaves clapped between your hands. 13. If you can't finish a whole watermelon, you can make a lemonade out of it!
8 cups 1-inch pieces seedless watermelon (from about 4 1/2 pounds)
1 cup fresh lemon juice
1/2 cups water
1 cup sugar
Working in 2 batches, blend watermelon and lemon juice in processor or blender until smooth. Transfer to the pitcher. Bring 3 1/2 cups water and sugar to boil in medium saucepan over high heat, stirring until sugar dissolves. Add hot syrup to the pitcher with watermelon-lemon juice. Refrigerate until cold, about 2 hours. Fill tall glasses with ice. Pour Watermelon Lemonade over and garnish glasses with lemon wedges.