July 4th and icy cold lemonade are a natural pair, but wouldn’t it be wonderful to have lemonade on hand throughout the season? Here are 4 delicious takes on our beloved summertime drink for you to try and enjoy!
Very Citrusy Lemonade
3 quarts water
1-1/2 to 2 cups sugar
Squeeze the juice from 4 each of the lemons, limes and oranges; pour into a gallon container.
Thinly slice the remaining fruit and set aside for garnish. Add water and sugar to the juices; mix well. Store in the refrigerator. Serve over ice with fruit slices.
Berry Lemonade Slushy
2 cups lemon juice
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries
1 to 1-1/4 cups sugar
3 cups cold water
In batches, place lemon juice, raspberries, blueberries and sugar in a blender; cover and process until blended. Strain and discard seeds.
Transfer to a 2-1/2-qt. freezer container; stir in water. Freeze for 8 hours or overnight.
Just before serving, remove from freezer and let stand 45 minutes or until slushy.
Lemony Minty Spritzer
2 medium lemons
2 cans (12 ounces each) frozen lemonade concentrate, thawed
1/4 cup confectioners' sugar
1/4 cup fresh mint leaves, chopped
2 bottles (1 liter each) carbonated water, chilled
Cut lemons into wedges and squeeze the juice into a large pitcher. Stir in the lemonade concentrate, confectioners' sugar and mint; add lemon wedges. Chill until serving.
Just before serving, stir in carbonated water. Serve over ice.
Lemonade Iced Tea
3 quarts water
9 tea bags
3/4 to 1-1/4 cups sugar
1 can (12 ounces) frozen lemonade concentrate, thawed
Lemon slices, optional
In a Dutch oven, bring water to a boil. Remove from the heat; add tea bags. Cover and steep for 5 minutes. Discard tea bags.
Stir in sugar and lemonade concentrate. Cover and refrigerate until chilled.
Serve over ice. If desired, garnish with lemon slices.