The weather is getting warmer and that means freshly squeezed everything in this house, oranges, limes, lemons. You name it! Nothing really speaks of summer quite like a glass of fresh lemonade. Here are three varieties. Three ways to spruce up your lemonade. Fresh is always best, however if you are in a rush or making a large batch for a party, I’ve used powdered mix before as my base. Hey, I’m a mom of twins, sometimes I need the shortcut!
Basic Lemonade Base
1 1/2 cups sugar
1 cup water
2 cups lemon juice
12 cups of cold water
Lemonade is very personal, if you like it sweeter, add more sugar. More tart, cut down the sugar. Easy peasy! Make simple syrup, heat sugar and water in a saucepan until sugar has melted. Remove from heat and cool. Juice lemons, add in cooled simple syrup and 12 cups of water. Mix and refrigerate.
I also use my Breville citrus juicer thingy, it’s incredibly handy if you are juicing lots of lemons or oranges. But any standard hand held juicer will do too and bonus, you’ll have guns of steel by the end! But I use this because clearly, I am laziness personified.
Essentially strawberry lemonade, my husband’s favorite! I haul and slice 1 1/2 lbs (2 pints) of strawberries. Pop them into a blender and puree it with 1/2 cup of sugar. Add the puree to the pitcher of lemonade. Or, about two to three table spoons of puree per glass of lemonade. And you’re done!
I puree watermelon in a blender and strain it through mesh sieve removing the pulp. I add half watermelon juice to half lemonade mixture, stir and drink! I also like to throw half lemonade, half watermelon into the blender add ice and make a slush version. So good!
Talk about pretttyyyyy. Light purple in colour, its perfect for a girls’ brunch, bridal shower, baby shower…or just for yourself whenever you fancy. The lavender simple syrup is great for many other cocktails and drinks as well.
lavender simple syrup
1 cup sugar
1 cup water
1-2 tablespoons of culinary grade lavender buds
Heat the ingredients in a saucepan until sugar has dissolved. Leave the lavender to infuse the syrup for 30 minutes. Strain and refrigerate.
As with most of my “recipes” (I use this term very loosely), I eyeball and taste test as I go. If you’re doing the full batch, replace the lavender syrup with the simple syrup in the lemonade recipe. If you are drinking per glass, I add as much as I want it sweet. Also, if the lavender does not yield a strong purple colour, a good tip is to add a teeeeennnnyyy tiny amount of purple and red food colouring. Emphasis on TINY amount, you want to enhance the colour not turn it into kool-aid. 😉
And thats it! Here’s to summer folks!