Who doesn’t love a chilled glass of lemonade on a hot summer day? We have brought you the best recipes of lemonade but upgraded!
Do you get bored with the same old regular lemonade? Well, your lemonade upgrade is here! Sharing the perfect recipes for flavoured lemonades, which will surely add the kick and cool you off during the hot summer afternoons.
All basics that you’ll need :
- Lemons: You need to end up with 2 cups of lemon Juice. This is about 6 large lemons or ten if the lemons are smaller in size before you begin on the recipes for flavoured lemonades.
- Sugar: We will need equal parts of lemon juice & sugar. So 2 cups of Sugar will be whisked into the 2 Cups lemon juice until the sugar dissolves completely and we have a nice Lemon Syrup. This lemon syrup will be the base for all your lemonades.
- Water: Cold water is the best, we will use 5 cups of water.
- Ice: 2 cups of ice that will both quickly chill our lemonade and dilute it a little bit, which is what we want. This is a strong lemonade but you can add more ice or water to fit your liking.
Fruit Syrup Lemonade
- For this recipe, you either need fruit syrups that you can buy from the store or just make at home. All you need to do is to take your favourite fruit in frozen form. With 2 cups of frozen fruit, you would need one 1 cup of sugar.
- For 1 cup of fruit, add 1/2 cup of sugar if you’d like a smaller batch of syrup.
- Making fruit syrups is simple. On the stovetop over medium heat, combine 2 parts fruit to 1 part sugar with a little water to thin the syrup out a bit. Once the sugar and fruit start to sweat, let off a little liquid. Add 1 tbsp of water and let that fruit cook until it is nice and soft.
- These syrups can be stored and used not only for lemonades but also as toppings for pancakes and ice creams, etc.
- Cherry: Use pitted, frozen cherries. They tend to cook quickly. Allow the fruit, sugar, and water to boil for about 5 minutes while stirring and mashing the cherries. Run through a strainer to remove the skins or use an immersion blender if you’d like to keep them in.
- Raspberry: You can use both fresh and frozen raspberries to make the syrup. Raspberries don’t need quite as much water as some of the other fruits. Let the raspberries, sugar, and water boil for 3-5 minutes. Just until they have all been mashed. Run through a fine-mesh strainer.
- Peach or strawberry: Fresh or frozen peaches work well. Boil until the fruit is very soft and mushy, run through a fine-mesh strainer to finish it off.
- Blackberry: Blackberries are very similar to raspberries, although they take a bit longer to break down while boiling. Boil for 5-7 minutes or until the fruit is mushy. Run through a strainer in the end.
- Blueberry: Both frozen and fresh blueberries let off a lot of liquid and cook quite fast. Boil for 3-5 minutes. Then use an immersion blender or a fine mesh strainer.
Combine about 1 tbsp of any mentioned fruit syrup into an 8 oz glass of lemonade. Add ice to your cup, pour the syrup in and then top it off with the lemonade. If you are feeling fancy, sugar the rim of your glass, add some fresh fruit and mint on top!
And, if instead of just water you add soda and water in equal portions, then that will indeed add up the jazz.
Raspberry: You can use both fresh and frozen raspberries to make the syrup. Both come together quickly. Raspberries don’t need quite as much water as some of the other fruits, you’ll want to let the raspberries, sugar, and water boil for 3-5 minutes. Just until they have all been mashed. Run through a fine-mesh strainer.
Peach: Fresh or frozen peaches work well. The timing is different for each, though. Frozen peaches come in large slices, which will require a longer boil time. If using fresh peaches, cut them into bite-sized chunks before boiling. Boil both until the fruit is very soft and mushy, run through a fine-mesh strainer to finish it off.
Strawberry: Procedure to make strawberry syrup is similar to that of peach.
Blackberry: Blackberries are very similar to raspberries, although they do take a bit longer to break down while boiling. They don’t require a lot of water to thin out, as they let off a lot of liquid by themselves. Boil for 5-7 minutes or until the fruit is mushy. Run through a strainer to remove the pulp and seeds.
Blueberry: Blueberries let off a lot of liquid and cook quite fast. This is true for both fresh and frozen blueberries. Boil for 3-5 minutes and either use an immersion blender if you want to keep the pulp in the syrup or use a fine mesh strainer to remove.
When the syrup is ready. Here’s how you can bring the lemonade together.
Combine about 1 tbsp of syrup into an 8 oz glass of lemonade. add ice to your cup, pour the syrup in and then top it off with the lemonade. If you are feeling fancy, sugar the rim of your glass, add some fresh fruit and mint on top! And, if instead of just water you add soda and water in equal portions, then that will indeed add up the jazz.