When life gives you summer, you make lemonade! For those of you suffering from the sweltering summer heat, here are a few suggestions for a cooling drink:
OLD FASHIONED PINK LEMONADE
This version, with a gentle addition of cranberry juice, is the perfect refreshing cooler for a hot summer day.
- 1 1/4 cup sugar (if using unsweetened cranberry juice, 1 cup if using sweetened)
- 4 cups water (divided)
- 1 cup cranberry juice
- 1 cup lemon juice
Make a “simple syrup” by heating sugar and 1 cup of the water in a small saucepan until the sugar is completely dissolved. Remove from heat. Stir together the remaining water, cranberry juice, lemon juice and simple syrup. Make adjustments to taste. Chill for an hour, or add ice to cool.
Sip this classic from a frosty glass. Its homemade flavor is worth every squeeze!
- 6cups cold water
- 2cups lemon juice (8 to 10 lemons)
- 1cup sugar
- Ice cube
- Lemon slice, if desired
- Maraschino cherry with stem, if desired
Mix water, lemon juice, and sugar in large pitcher until sugar is dissolved. Refrigerate about 3 hours or until chilled if desired. Serve lemonade over ice. Garnish each serving with a lemon slice and cherry.
SPARKLING STRAWBERRY FLOATS
- Strawberry sorbet
- Chilled Prosecco (or champagne or ginger ale or soda)
- Diced fresh strawberries and/or sliced strawberries for garnishing the glasses, optional
Place a few small scoops of sorbet in a glass. Pour chilled Prosecco over the top. Sprinkle with diced strawberries, if desired, and serve immediately.
- 2 cups blueberries
- 1 cup sugar
- 1 cup fresh lemon juice, divided
- 4 cups sparkling water (or regular tap water)
In a small saucepan combine blueberries, sugar and 2 tablespoons lemon juice. Cook over medium heat until berries begin to break down. Reduce heat to medium-low, stir and cook until stirring frequently for about 5 minutes.
Remove from heat and let cool. Using a fine mesh strainer, strain blueberries. Press berries to make sure to get all the liquid. Refrigerate until chilled. Meanwhile, make sure that remaining lemon juice is chilled too. Pour into a 2 qt pitcher; add the lemon juice and water. Serve over ice in glasses. Add additional blueberries or lemon slices for garnish if desired.
RASPBERRY WATERMELON LEMONADE
Hydrating watermelon and coconut water meet up with tangy lemons and tart raspberries in this refreshing and thirst-quenching watermelon, raspberry lemonade.
- 2 lb/ 900g seedless watermelon, cubed (from about a small melon)
- 1 cup/140g fresh or frozen raspberries
- 1 cup/ 240ml freshly squeezed lemon juice (from about 8 lemons)
- 1 cup/240ml coconut water or filtered water (if using plain water you may want to add a little extra liquid sweetener like honey to taste if you like your lemonade on the sweeter side)
- A pinch of sea salt or Himalayan salt (optional)
- Crushed ice for serving
- Slices of watermelon, raspberries and lemon wedges for garnish (optional)
- Refrigerate for at least 2 hours to chill.
- Press through a fine mesh filter to strain and transfer to a large pitcher. Add the coconut water (or plain water if using) and stir to combine.
- In a high-speed blender or food processor, purée the watermelon, raspberries and lemon juice in until smooth. (You may need to do this in batches depending on the size of your blender or processor.)
- Pour over ice in glasses, top up with a little sparkling water for a fizzy version or a shot of vodka for a cocktail version.
- Finish each glass with a pinch of salt and garnish with slices of watermelon, raspberries or lemon wedges if desired and serve.