National Lemonade Day is Aug. 20. Here are three homemade lemonade recipes to try — we can't think of a better way to beat the heat this time of year.
- For the sugar syrup:
- Grated zest of 2 lemons
- 2 cups sugar
- 2 cups water
- For the lemonade:
- 2 cups freshly squeezed lemon juice (about 12 lemons), with half of the rinds reserved and roughly chopped
- 3 cups cold water
- To make the sugar syrup, combine the zest, sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes. Transfer the syrup to a 2-quart pitcher. Let cool.
- Add the lemon juice, chopped lemon rinds and cold water. Stir. Chill. Serve over ice. Makes 2 quarts.
Source: Lemonade by Fred Thompson (Harvard Common Press, 2002)
Sparkling Ginger Lemonade
- 2 cups water
- 1 cup honey
- 2 tablespoons minced fresh ginger
- 2 cups club soda, cold
- 1 cup freshly squeezed lemon juice
- In a small saucepan, combine the water, honey and ginger. Bring to a boil, then remove from the heat, cover and let steep for 10 minutes.
- Place a mesh strainer over a bowl and strain the mixture into it, discarding the ginger. Transfer the mixture to a pitcher and cool completely.
- Stir in the soda and lemon juice. Serve over ice. Serves 5.
Source: Taste of Home magazine, April/May issue
- 2 tablespoons powdered lemonade mix
- Ice (optional)
- 1 1/4 cups seltzer water
- 1/3 to 1/2 cup lemon sherbet
- Lemon wedges, for garnish
- Place the lemonade mix and ice (if using) in a tall glass. Add the seltzer water and stir until the powder is dissolved.
- Float a large, rounded scoop of lemon sherbet on the lemonade.
- Serve with a straw and lemon wedges. Serves 1.
Source: Associated Press