Three Lemonades
These are great twists on the perfect summertime drink!
Agua Fresca Watermelon Lemonade
- 8 cups watermelon chunks
- 1 cup fresh lemon juice
- 2 cups water
- 4–5 tablespoons sugar
- Mint to garnish
- Cut watermelon into slices and remove the rind. Cut slices into chunks. You should start with about 8 cups of watermelon chunks.
- In two batches, whirl watermelon chunks in a blender until liquefied. (If you do it all at once, your blender lid will blow off; so don’t!) Pour slushy watermelon pulp through a mesh strainer into a pitcher. Allow to drain for several minutes, until all that is left is pulp. Discard the pulp. You should have about 3 1/3 to 3 1/2 cups watermelon juice.
- Add lemon juice, water, and 4 tablespoons sugar to the pitcher and stir until sugar is dissolved. Taste and add the remaining tablespoon (or more) of sugar if your palate wants it.
- Pour over ice, with a mint sprig for garnish.
Serves 4–6 (about 6 cups)
Blackberry Basil Lemonade
- 1 (6-ounce) basket of fresh blackberries (about 1 cup)
- 4 1/2 cups water
- 1 cup sugar
- 1 cup fresh lemon juice
- 20 basil leaves
- Put berries and 1 cup water in a blender, and whirl for a minute or two, until berries are entirely pulverized.
- While berries are blending, heat 1 cup water and the sugar in a small saucepan. Bring it to a boil, making sure sugar is dissolved. Remove from heat.
- Into an 8-cup pitcher, pour the remaining 2 1/2 cups water, the lemon juice, and the sugar syrup when it is done.
- You can either mince the basil or add whole leaves. (I like to do both.)
- Refrigerate until chilled. Stir and serve over ice. A mint sprig is nice as a garnish, and adds a hint of flavor.
Makes 6 cups
Cucumber Lemonade
- 1 cup water
- 1/2 cup white sugar
- 1 cucumber, sliced
- 6 lemons, juiced
- Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.
- Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer placed over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
- Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.
2 comments
Briana | July 28, 2012
Love the blackberry basil one!
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Jenette | July 29, 2012
Loved the Cucumber lemonade!! So fresh!!
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