Instructions. Squeeze fresh lemons until you have approximately 1.5 cups of lemon juice, ensuring that any seeds or pulp are discarded. Transfer the juice to a pitcher. Add granulated sugar to the lemon juice and stir until it completely dissolves. Pour water into the pitcher and stir everything together well.
Watermelon Lemonade. Treat this like you would an Arnold Palmer, combining half watermelon juice, half lemonade. Pro move: Freeze watermelon chunks to use instead of ice cubes. As they thaw, your
Combine sugar and 1 ½ cups of water a small saucepan. Heat over medium-high heat until the mixture is near boiling. Periodically stir to dissolve the sugar. Once the sugar dissolves, remove from heat and allow the simple syrup to cool. In a blender, purée the mango chunks with ½ cup of water.
Instructions. In a small saucepan, combine the sugar and 1 cup of water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool. In a large pitcher, combine the cooled sugar syrup, fresh lemon juice, and 3 cups of water. Stir well.
Juice lemons so you end up with 1 1/2 cups of lemon juice. Add lemon juice to a pitcher and whisk with the sugar until sugar is dissolved. Add water and whisk until well combined. Refrigerate until nice and cold. Enjoy! Serves 4-6.
Instructions. Add watermelon and fresh mint leaves to blender with 1 cup lemonade (and optional sweetener, if desired). Blend until extremely pureed and smooth. Let it go for at least 1-2 minutes to get it as fine as possible. Pour mixture through a fine-mesh sieve to remove pulp.
Cut lemons in half. Juice each lemon through a strainer into a large measuring cup. Keep juicing until you have 2 cups of lemon juice. Add water and stir in sugar. For lemonade using honey in place of sugar, simply replace the sugar with 2 cups of honey.
Blend the cucumber, sugar and water. Give it a whiz in the blender. Strain it with a fine mesh strainer! This removes any sediment that might float on the top of the surface of the lemonade. Mix the pitcher. Mix the cucumber syrup with lemon juice and water in a pitcher. That’s it!
Instructions. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled. Remove seeds from lemon juice, but leave pulp. In a pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water. For a perfectly balanced lemonade, use these ingredients: 1 cup of lemon juice (10-12 lemons) ½ cup of sugar. A pinch of salt. 3 cups of cold water. 1 quart of ice. Remember our tips: roast the lemons to get them sweeter and cut down on how much sugar you put in, and blend instead of juice to pull out the oils and keep the pulp!
Add limes, water and sugar to a blender. Carefully, blend it together for 10-15 seconds on low. Pour your drink mixture through a fine mesh strainer over a large bowl. Discard the lime pulp that is left over in the strainer. After rinsing the blender, add the strained lime juice back in.
See below for a few tips on juicing. Mix the sugar with 1 cup warm water. All you have to do is mix sugar into warm water and it dissolves: there’s no need to heat it on the stove. Add the cold water and lime juice, and some ice. Cool it back down by adding the water, lime juice and some ice. Limeade is served!
For a more traditional lemonade, a replacement for the powdered stuff in a can, I recommend this honey-sweetened lemonade. This recipe makes a drink dense in lemon and in honey, a good replacement for the canned stuff in its sweetness and lemon flavor. It is far too sweet for me — I prefer a lightly sweetened water if I am going to have one.
Science supports the idea that adding a pinch of salt to anything sweet helps boost the flavor. Gizmodo reports the sugar receptors in your mouth transfer glucose (sugar) onto the sweet-taste
Directions. In a small saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. Transfer to a pitcher. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips.
Basil Lemonade. View Recipe. If you love the bold, fragrant taste of basil, add this herb-infused lemonade to your roster. Swirl torn basil leaves into the pitcher, refrigerate overnight, and remove leaves before serving. You'll have the best lemonade on the block. 22 of 29.
Instructions. Cut your lemon in half lengthwise, then cut each half into quarters lengthwise so you end up with eight lemon slices. Cut off the pith from the center of each wedge, then knock the seeds out with your knife. Place your lemon slices into a blender. Add water, ice cubes, and sugar.
Remove from heat, strain syrup into a jar, and let cool. Roll peeled lemons to release juices and cut them in half. Juice lemon halves into a glass or jar. Fill a pitcher halfway with filtered
When Life Give you Lemons, Let’s Make Lemonade! Sugar Syrup: In a medium saucepan over medium high heat add the sugar and water. Let simmer until the sugar has Pour: Add the syrup to the pitcher. Lemon Juice: Add in the lemon juice. Water: Add in 6-8 cups of water and stir. Extra: Garnish with
