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Lemonade, Lemonade




Source of Recipe


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List of Ingredients




BASIC LEMONADE

In a small saucepan, combine 1 cup of water and 1 cup of sugar. Bring to a boil, stirring frequently. Meanwhile, juice 4 to 6 lemons depending on size, yielding about 1 cup juice. Microwave the lemons on High (100 percent power) for 30 seconds, then roll them on the counter before slicing and juicing. Combine sugar syrup, lemon juice and 3 cups of cold water. Adjust lemon juice to taste. Makes enough for 8 servings over ice. Recipe may be increased as needed.

Ginger lemonade: To water and sugar, add 2 tablespoons peeled, sliced fresh ginger and proceed as above. Allow mixture to cool; remove ginger before combining with water.


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FRUIT LEMONADE

Make the lemonade ahead of time; chill. Put the fruit in the blender with enough lemonade to blend smoothly, then pour all back into the pitcher. Figure on about 2 cups of fruit per batch.

Strawberry: Makes a thick, tangy, beautiful drink. May also use frozen unsweetened berries.

Raspberry: Nice and tart. May also use frozen berries.

Blueberries: This makes a lovely hot-pink drink with a strong blueberry flavor and a bit of grit from seeds and skin. Avoid frozen berries.

Peach: Yummy. Use peeled, ripe peaches or frozen peaches.

Mango: Make sure your mangoes are ripe. Do not use bottled mango pulp; the preservative makes the drink too tart.

Watermelon: Another good combination. Avoid cantaloupe.


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HERBED LEMONADE

Fresh herbs add an interesting dimension to lemonade – especially the ginger lemonade. Place 2 or 3 sprigs in the hot sugar syrup and muddle slightly; allow to steep to taste before removing and making lemonade in pitcher. (The longer it steeps, the stronger the flavor.)

Mint: Experiment with different types of mint if you have them.

Thyme: This is good if you like thyme, but it may not be a good choice for a crowd.

Rosemary: Very good in plain lemonade, much better with the ginger.


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SUGAR RIMS

Dip rims of glasses in a shallow bowl of lemonade, then in sugar.

You can buy colored sugar in the cake decorating section.

Smaller granules work best.

If you have large granules, pulse them in the food processor to make superfine sugar.

Or color plain granulated sugar by pulsing it with food color, adding a drop at a time to reach desired shade.


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OTHER ADD-INS AND COMBINATIONS

Make it sparkle: Combine the sugar syrup and lemon juice with sparkling water instead of plain.

Add rum: Add a splash of dark rum to individual glasses.

Arnold Palmer: Borrow a recipe from the golf course: half brewed tea, half lemonade.

Coconut lemonade: Blend lemonade with 2 tablespoons Coco Lopez or other brand cream of coconut.

Have a Cabana: To the lemonade and cream of coconut, add Cabana Boy Vanilla Spice Flavored Rum (or other vanilla rum). Serve over ice or blend with ice.

Lemonade float: Prepare lemonade with sparkling water; pour over balls of sorbet in a small glass


Recipe