Here’s a basic lemonade recipe and two sophisticated (but super easy) lemonade recipes that are perfect for a summer get–together or relaxing by the pool! After you’ve got the basic lemonade recipe down, the real fun begins! You can make almost any variation of lemonade you’d like.
Yields 4 Cups:
- Start by making a simple syrup. Combine equal parts sugar and cold water in a small pot and bring to a boil. (I like to use half a cup of each; it makes the lemonade nice and sweet!)
- While the syrup is coming to a boil, juice 6 lemons. You’ll want about a cup of lemon juice to balance out the sweetness of the syrup.
- After the syrup has come to a boil, remove it from the heat and let it cool a bit before adding it to the lemon juice.
- Add 4 cups of cold water and ice. You can drink it immediately, but I find the sour and sweet flavors come alive when the lemonade is refrigerated for a while!
- Serve with sliced lemon; this will please both the taste buds and the eye! syrup and the juice are mixed, add 3-4 cups
- Start with the basic lemonade recipe. Make a rosemary simple syrup with equal parts sugar and water brought to a boil.
- When the mixture comes to a boil, add an entire sprig of rosemary, stem and all! Boil for 1-2 minutes, then remove from heat.
- Once the rosemary simple syrup is cool, mix it into the entire container of the basic lemonade. Add another sprig of rosemary for aroma and garnish.
- Start by making the basic lemonade recipe.
- Make a lavender simple syrup with equal parts sugar and water brought to a boil. When the mixture comes to a boil, add a tablespoon of dried lavender. Boil for 1-2 minutes, then remove from heat. You’ll start to smell the wonderful (and relaxing) aroma in a few seconds!
- Once the lavender simple syrup is cool, mix it into the entire container of the basic lemonade. This lemonade looks as fun as it tastes; you’ll see all the little bits of lavender swirl around the lemonade and the ice cubes. To add a final touch, I like to add sliced lemons to the cups when serving.
Submitted by Liz Koontz, member since 2018