There is nothing like a refreshing glass of Lemonade

Lemonade

Warm weather calls for cool and refreshing beverages. Homemade Lemonade is a classic that is best when freshly made. Check out these refreshing recipes for Lemonade. Let us know what you think!

Basic Lemonade Recipe 
Makes: 4-6 servings 

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 cup fresh squeezed lemon juice (4-6 large lemons)
  • ½ cup fresh squeezed orange juice ( 2-3 oranges)
  • 3 cups cold water
  • 1 lemon sliced 
  • Ice

Instructions:

Make Simple syrup: bring 1/2 cup water to a simmer and add sugar stirring occasionally over medium heat until sugar is dissolved. Remove from heat and let cool.

Combine the lemon and orange juice with the simple syrup in a pitcher and stir in the 3 cups of cold water. Taste, and add more water if needed.

Add the lemon slices to the pitcher. Put ice in tall glasses and serve lemonade over ice.

 

Add more Flavors  to Lemonade ……

Fruity Lemonade 
Fresh berries or stone fruits add a delightful pop of flavor — as well as gorgeous color —to lemonade. Toss 1 cup sliced fruit with 1 tablespoon sugar. Mash with a fork and set aside for 15 minutes. When ready, swirl macerated fruit into the lemonade. To serve, pour fruity lemonade over ice and garnish with sliced fruit and a lemon slice.

Herbal LemonadeHerbal Lemonade
Makes 6-8 servings                                                                               

Ingredients

  • 6 organic lemons, juiced
  • 1/2 cup raw local honey (or more to taste)
  • 2 quarts filtered water
  • 2 oz. fresh dill
  • 2 oz. fresh mint
  • 3 - 5 sprigs rosemary
  • Ice
  • Edible flowers to garnish

Instructions:

Bring 2 quarts of water to a boil and add honey. When honey is dissolved, refrigerate until cool.

Juice the lemons and remove seeds

In a container, add the cool honey water, lemon juice and herbs (muddle the herbs to release their flavor)

Refrigerate for 2 hours and serve Herbal Lemonade over ice.

Garnish with edible orchids. Enjoy!

Recipe courtesy of Friday Arts’ Art of Food