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
  1. Cut watermelon into slices and remove the rind. Cut slices into chunks. You should start with about 8 cups of watermelon chunks.
  2. 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.
  3. 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.
  4. 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
  1. Put berries and 1 cup water in a blender, and whirl for a minute or two, until berries are entirely pulverized.
  2. 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.
  3. Into an 8-cup pitcher, pour the remaining 2 1/2 cups water, the lemon juice, and the sugar syrup when it is done.
  4. You can either mince the basil or add whole leaves. (I like to do both.)
  5. 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
  1. 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.
  2. 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.
  3. Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.