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LEMONADE RECIPE INDEX
Sparkling Lemonade #1
Homemade Southern-Style Lemonade #2
Fresh Squeezed Lemonade #3
Lavender Lemonade #4
Raspberry Lemonade #5
Ginger Lemonade #6
Strawberry Lemonade #7
Old Fashioned Lemonade #8
Blackberry Lemonade #9
Blueberry Lemonade #10
Cherry Lemonade #11
Egg Lemonade #12
Glorified Lemonade #13
Grape-Juice Lemonade #14
Orange-Pineapple Lemonade #15
Flaxseed Lemonade #16
Orange Lemonade #17
SPARKLING LEMONADE #1
Ingredients:
- 1 quart Water
- 1 cup Sugar
- 1 cup FRESH Lemon Juice
- Sparkling Water (not tonic water, like Perrier)
Instructions:
Mix first three together. Fill a tall glass 2/3 to 3/4 with lemon mixture then fill with sparkling water.
An interesting variation is to puree some fruit (raspberries, strawberries, etc.) with a little superfine or powdered sugar and put that in the mixture.
Ingredients:
- 1-1/2 cups Sugar
- 1/2 cup boiling Water
- 2 teaspoons grated Lemon Rind***
- 1-1/2 cups fresh Lemon Juice
- 5 cups cold Water
- Garnish: Lemon Slices
Instructions:
1. Stir together sugar and 1/2 cup boiling water until sugar dissolves.
2. Stir in lemon rind, lemon juice, and 5 cups cold water.
3. Chill 8 hours. Garnish, if desired.
*** Lime-Substitute: 2 teaspoons grated lime rind for lemon rind and 1-1/2 cups fresh lime for lemon juice.
Yield: 8 cups
Ingredients:
- 1-1/2 cups Sugar
- 1/2 cup boiling Water
- 1 tablespoon grated Lemon Rind
- 1-1/2 cups fresh Lemon Juice (8 large lemons)
- 5 cups Water
Instructions:
Stir together sugar and 1/2 cup boiling water until sugar dissolves. Stir in lemon rind, lemon juice, and 5 cups water. Chill. Serve over ice.
Yield: Makes 8 cups
Lavender adds a delightfully different dimension to this refreshing summer favorite.
Ingredients:
- 4 cups Water, divided
- 1/4 cup chopped fresh Lavender Leaves
- 2/3 cup Sugar
- 1 cup fresh Lemon Juice (about 6 lemons)
- Lavender Stems
Instructions:
Bring 1 cup water to a boil in a medium saucepan. Combine the boiling water and lavender in a medium bowl; cover and steep 30 minutes. Strain the lavender mixture through a fine sieve into a bowl; discard lavender leaves.
Combine 3 cups water and sugar in saucepan. Bring the mixture to a boil, and cook 1 minute or until sugar is dissolved. Combine lavender water, sugar syrup, and lemon juice in a pitcher. Cover and chill. Serve over ice. Garnish lemonade with lavender stems, if desired.
Yield: 5 servings (serving size: 1 cup)
NUTRITION PER SERVING
Calories: 115 (0.0% from fat)
Fat: 0.0 g (sat 0.0 g, mono 0.0 g, poly 0.0 g)
Protein: 0.2 g
Carbohydrates: 30.9 g
Fiber: 0.2 g
Cholesterol: 0.0 mg
Iron: 0.0 mg
Sodium: 1 mg
Calcium: 4 mg
Ingredients:
- 3 cups cold Water, divided
- 1 cup fresh Raspberries
- 1 (6-ounce) can thawed Lemonade Concentrate, undiluted
- Mint Sprigs (optional)
Instructions:
Combine 3/4 cup water and raspberries in a blender; process until smooth. Strain mixture through a sieve into a medium bowl; discard seeds. Combine raspberry liquid, 2-1/4 cups water, and lemonade concentrate in a pitcher; chill. Serve garnished with mint, if desired.
Yield: 4 servings (serving size: 1 cup)
NUTRITION PER SERVING
Calories: 92 (3% from fat)
Fat: 0.3 g (sat 0.0 g, mono 0.0 g, poly 0.1 g)
Protein: 0.4 g
Carbohydrates: 23.6 g
Fiber: 2.5 g
Cholesterol: 0.0 mg
Iron: 0.5 mg
Sodium: 2 mg
Calcium: 10 mg
This cooling beverage might be served on warm days when friends come for a visit.
Ingredients:
- 6 cups Water, divided
- 1 cup Sugar
- 1/4 cup grated peeled fresh Ginger
- 1-1/2 cups fresh Lemon Juice (about 8 lemons)
Instructions:
Combine 1 cup water and sugar in a small saucepan over medium-high heat; cook 5 minutes or until sugar dissolves, stirring with a whisk.
Place ginger on a double layer of cheesecloth. Gather edges of cheesecloth; tie securely. Place the cheesecloth bag in a large pitcher, and add lemon juice. Add the sugar mixture and remaining 5 cups water to pitcher, and stir well. Refrigerate the lemonade for 2 hours or until chilled. Discard cheesecloth bag.
Yield: 8 servings (serving size: 1 cup)
NUTRITION PER SERVING
Calories: 109 (0.0% from fat)
Fat: 0.0 g (sat 0.0 g, mono 0.0 g, poly 0.0 g)
Protein: 0.2 g
Carbohydrates: 29.1 g
Fiber: 0.2 g
Cholesterol: 0.0 mg
Iron: 0.0 mg
Sodium: 1 mg
Calcium: 4 mg
Ingredients:
- 1 Lemon
- 1 cup cold Water
- About 2 teaspoon Sugar
- 3 to 4 Strawberries (washed and without their green tops)
Instructions:
Squeeze the lemon with your hands over a bowl or use a juicer if you have one. Add the cup of water and 2 teaspoons of sugar and put into a blender. Add the strawberries and mix it all up. Then pour into 2 glasses and add ice cubes.
Ingredients:
- 1-1/2 cups Sugar, granulated
- 1-1/2 cups Water
- 1 tablespoon Lemon Rind; finely grated
- 1-1/2 cup Lemon Juice (fresh squeezed is best)
- 1 Lemon, sliced thinly
- Mint Sprigs
Instructions:
In small saucepan, stir together sugar, water and lemon rind. Bring to a boil; stirring constantly; boil for 5 minutes, stirring. Remove from heat and let cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up to 3 weeks. To serve, place 2 ice cubes in each tall glass. Add 1/4 cup (50 ml) of the syrup and 3/4 cup (175 ml) cold water; stir well. Garnish with lemon slice and sprig of mint.
Ingredients:
- 1 cup Sugar, granulated
- 4 cups Water
- 1 tablespoon Lemon Rind; finely grated
- 1 cup Lemon Juice (fresh squeezed is best)
- 1 cup Blackberries
- 2 drops of Blue Food Coloring (optional)
Instructions:
In a large saucepan, bring 2 cups of the water and all of the sugar to a boil.
Boil for 2 minutes, stirring occasionally. Remove from heat; stir in the lemon juice, lemon peel, and remaining water. Cool slightly.
In a blender combine 1 cup of the lemon mixture and the blackberries; cover and process until blended. Strain and discard seeds. Pour blackberry mixture and remaining lemon mixture into pitcher. Stir well. Add food coloring if desired. Refrigerate until chilled.
Ingredients:
- 1 cup Sugar, granulated
- 2 tablespoons granulated Sugar
- 2 cups Water
- 1 tablespoon Lemon Rind; finely grated
- 10 lemons, juiced or 1-1/2 cup Lemon Juice
- 1 pint fresh Blueberries
Instructions:
First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.
Makes base for 12 servings.
Ingredients:
- 3/4 cup Sugar, granulated
- 1 cup hot Water
- 4 cups cold Water
- 1/2 cup Lemon Juice
- 6 ounces Maraschino Cherries (undrained)
Instructions:
In a large pitcher, combine hot water and sugar; stir until sugar is dissolved. Add cold water, lemon juice and cherries with their juice; mix well. Serve over ice.
Ingredients:
- 1 Egg
- 1-1/2 tablespoons Sugar, granulated
- 1/8 teaspoon Salt
- 2 tablespoons Lemon Juice
- 1 cup cold Water
Instructions:
Beat egg thoroughly. Add other ingredients. Add 1 cup cold water slowly, stirring steadily.
Serves 1.
Ingredients:
- 2 cups Sugar, granulated
- 3 cups Water
- 3 Lemons, juiced
- 2 Limes, juiced
- 2 cups Orange or Lemon Carbonated Beverage, or Ginger Ale
Instructions:
Boil sugar and water 10 minutes. Cool. Add juice of lemons and limes. Add the orange or lemon beverage, or ginger ale.
Serves 6.
Ingredients:
- 3 Lemons, juiced
- 1/3 cup granulated Sugar
- 2 cups Grape Juice
- Enough Water to make 1 quart
Instructions:
Combine ingredients in the order given. Chill for 1/2 hour. Serve in each glass a thin slice of lemon from which the seeds have been removed.
This quantity will serve 6 water glasses or 18 punch glasses.
Ingredients:
- 2 quarts Water
- 1 cup Lemon Juice
- 2 cups granulated Sugar
- 1 Orange, halved and sliced
- 1 cup Pineapple Cubes
Instructions:
Boil water and add all ingredients. Chill. Pour over cracked ice or ice cubes.
Serves 8.
Ingredients:
- 1 quart Water
- 2 tablespoons Flaxseeds
- 1 cup granulated Sugar
- 3 Lemons, juiced
Instructions:
Pour 1 quart boiling water over flaxseed. Simmer 45 minutes. Add sugar and the rinds of the lemons, grated. Let stand 15 minutes. Add juice of lemons. Strain and serve hot or cold.
Serves 2.
Ingredients:
- 4 cups Water
- 4 Oranges, juiced
- 1 Orange, halved and sliced thin
- 1 Lemon, juiced
- 1/2 cup Sugar, granulated
Instructions:
Dissolve sugar in 4 cups of water. Add juice of 4 oranges and the lemon juice. Halve and slice remaining orange thin. Pour liquid over cracked ice or ice cubes. Garnish with orange slices.
Serves 4.
RELATED LINKS
MoonDragon's Nutrition Information: Beverage Recipes Index
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