Lemonade is a summer staple. Here are three new ways to spice up the traditional recipe with new flavors and fruits.
Frozen Lemonade with Blueberries:
Yields: 4 servings
Ingredients:
- 1 cup lemon juice
- 1 cup sugar
- 4 cups ice cubes
- 1 cup fresh or frozen blueberries
- Optional topping: any other summer fruit, whipped cream, lemon slices, a drizzle or vodka.
Instructions:
- Place lemon juice, sugar, and ice in a blender. Cover and process into slushy.
- Divide the blueberries among four glasses. Add lemon slush and stir if desired. Top with another summer fruit, whipped cream, or a drizzle of your favorite liquor.
Raspberry Lemonade
Yields: 20 servings
Ingredients:
- 4 pounds fresh or frozen raspberries
- 6 cups sugar
- 4 cups lemon juice
- If desired: chilled tonic water or ginger ale
- Ice cubes
Instructions:
- Place raspberries in a food processor. Cover and pulse until blended. Strain raspberries, reserving the juice. Discard the seeds. Place the juice in a Dutch Oven. Stir in the sugar and lemon juice. Heat over medium-high heat to 190 degrees. Do not boil.
- Remove from heat and skim off any foam. Let cool and store in refrigerator until completely cool.
- Serve over ice cubes or mixed with a 1/4 cup tonic water or ginger ale per serving.
Three Fruit Lemonade
Yields: 12-16 servings
Ingredients:
- 5 lemons
- 5 limes
- 5 oranges
- 3 quarts water
- 1 1/2 – 2 cups sugar
Instructions:
- Juice the lemons, limes, and oranges. Combine the juices in a large container. Thinly slice the remaining fruit and set aside for a garnish.
- Add water and sugar to the container and mix well. Store in the refrigerator and serve over ice with fruit slices.