Lemonade is a perfect summertime drink, doesn’t mean you can only use lemons. These days there is a great variety of fruits and herbs to update your plain old lemonade. Here are a few recipes from Martha for some delicious lemonades:
Pink Grapefruit Lemonade
1 cup sugar
2 1/2 cups freshly squeezed lemon juice, (about 14 lemons), plus 1 lemon, cut into thin rounds, for garnish
2 cups freshly squeezed pink-grapefruit juice, (3 large grapefruit)
Prepare an ice bath. Combine the sugar and 2 cups water in a medium saucepan. Stir well, and set over medium-high heat. Bring to a boil, and cook, stirring occasionally, until all of the sugar has dissolved, about 10 minutes.
Pour the sugar syrup into a medium bowl, and set bowl in the ice bath to cool; the syrup should yield 2 1/2 cups.
When ready to serve beverage, combine the lemon juice, grapefruit juice, and the sugar syrup in a medium pitcher. Add the lemon rounds, and fill with ice cubes.
1 pint blueberries
3/4 cup plus 2 tablespoons fresh lemon juice (about 5 lemons)
1 1/3 cups Mint Syrup for Blueberry-Mint Lemonade
Garnishes: blueberries, lemon slices
Puree berries and lemon juice in a food processor. Pour through a fine sieve into a bowl; discard pulp. Transfer to a large pitcher. Stir in mint syrup and 2 cups cold water; add ice, and serve.
1/2 ounce dried verbena leaves
1/2 cup superfine sugar
1 1/3 cups freshly squeezed Meyer-lemon juice (about 12 lemons)***This lemonade may be made with ordinary Eureka lemons; just add more sugar to taste.
Prepare an ice bath. In a medium saucepan combine 1 quart water and verbena leaves. Bring to a boil over medium-high heat; cover, and remove from heat. Allow to steep for about 20 minutes. Chill.
Place tea, sugar, lemon juice, and 4 cups ice in a 3-quart pitcher. Stir with a wooden spoon to dissolve sugar.
3/4 cup sugar
10 ounces strawberries
6 lemons, very thinly sliced
1 lime, very thinly sliced
In a large pot, combine sugar, strawberries, lemons and lime. Mash with a potato masher, 5 minutes. Stir in 6 cups water and let sit 30 minutes. Pour through a fine-mesh sieve into a large container, pressing on solids to extract as much liquid as possible; discard solids. Serve over ice.