Menu

Lemonade: 3 Ways

This scratch-made lemonade is perfect to quench those summer thirsts with its tart, sweet and cold refreshment. Try our three variations below!

Hands-on Time: 10-15 min. | Total Time: 20-25 min. | Serves: 8-10 | Difficulty: Easy

Ingredients:
  • 1 cup sugar
  • 1 cup water
  • Zest of 3 lemons
  • 1 cup fresh lemon juice (juice of 6- to 8 lemons)
  • Water or plain sparkling water
  • Ice cubes
Directions:
  1. Combine the sugar with water in a small saucepan. Bring to a boil and stir until the sugar is dissolved.
  2. Add the lemon zest and allow mixture to cool to room temperature. Strain.
  3. Combine the syrup with the fresh lemon juice. Store the lemonade base in a covered jar, refrigerated, until ready to use.
  4. To serve, combine equal parts lemonade base and water or plain sparkling water and serve over a generous amount of ice cubes.
  5. Refrigerate leftovers.
Mango Lemonade:
  • 2 cups frozen, thawed mango chunks
  • ½ cup water
  • 1 cup sugar
  • 1 cup water
  • Zest of 3 lemons
  • 1 cup fresh lemon juice (juice of 6 to 8 lemons)
  • Water or plain sparkling water
  • Ice cubes
Directions:
  1. Puree the mango and water in a blender until smooth.
  2. Combine the sugar with water in a medium saucepan. Bring to a boil and stir until the sugar is dissolved.
  3. Add the lemon zest and allow mixture to cool to room temperature. Strain.
  4. Combine the syrup with the mango puree and the fresh lemon juice. Store the mango lemonade base in a covered jar, refrigerated, until ready to use.
  5. To serve, combine equal parts mango lemonade base and water or plain sparkling water and serve over a generous amount of ice cubes.
  6. Refrigerate leftovers.
Lemonade Mint Coolers:
  • 1 cup sugar
  • 1 cup water
  • ½ cup fresh mint leaves, lightly crushed
  • Zest of 3 lemons
  • 1 cup fresh lemon juice (juice of 6-8 lemons)
  • Water or plain sparkling water
  • Ice cubes
  • Sprigs of fresh mint
Directions:
  1. Combine the sugar with water in a small saucepan. Bring to a boil and stir until the sugar is dissolved.
  2. Add the mint and lemon zest and allow mixture to cool to room temperature. Strain.
  3. Combine the syrup with the fresh lemon juice. Store the lemonade mint base in a covered jar, refrigerated, until ready to use.
  4. To serve, combine equal parts lemonade mint base and water or plain sparkling water and serve over a generous amount of ice cubes. Garnish each glass with a sprig of mint.
  5. Refrigerate leftovers.
Razzleberry Lemonade:
  • 1½ cups red raspberries, fresh or thawed
  • ½ cup water
  • 1 cup sugar
  • 1 cup water
  • Zest of 3 lemons
  • 1 cup fresh lemon juice (juice of 6-8 lemons)
  • Water or plain sparkling water
  • Ice cubes
Directions:
  1. Puree the raspberries and water in a blender until smooth. Strain and discard any seeds.
  2. Combine the sugar with water in a medium saucepan. Bring to a boil and stir until the sugar is dissolved.
  3. Add the lemon zest and allow mixture to cool to room temperature. Strain.
  4. Combine the syrup with the raspberry puree and the fresh lemon juice. Store the razzleberry lemonade base in a covered jar, refrigerated, until ready to use.
  5. To serve, combine equal parts razzleberry lemonade base and water or plain sparkling water and serve over a generous amount of ice cubes.
  6. Refrigerate leftovers.

View Party Plan: BIG Fun in the Summer Sun!

Website Feedback