Welcome summer with this refreshing twist on a classic lemonade, made with Meyer lemons, fresh passionfruit juice, and a ruby red strawberry syrup for the perfect amount of sweetness and strawberry flavor. Sure lemonade is refreshing, but have you ever tried strawberry passionfruit lemonade? The unique combination of fruit results in an extra tart, bright […]
Welcome summer with this refreshing twist on a classic lemonade, made with Meyer lemons, fresh passionfruit juice, and a ruby red strawberry syrup for the perfect amount of sweetness and strawberry flavor.
Sure lemonade is refreshing, but have you ever tried strawberry passionfruit lemonade? The unique combination of fruit results in an extra tart, bright fruity flavor that folks of all ages will adore.
We’ve had a lovely spring here in Nashville, but the heat and humidity are definitely upon us now. In this kind of weather there are few things more refreshing than an ice-cold glass of homemade lemonade.
If that lemonade is gussied up with strawberry and passionfruit… well, I’m not complaining (really, it’s all of my favorite flavors in one dewy glass!)
It’s one of those recipes that is ripe for adaptation too (get it? ripe?) whether you use sparkling instead of still water, replace the strawberries with blueberries or blackberries, or even add a splash (or more than a splash) of something boozy for an adults-only variation.
This is an adaptation of my Passion Fruit Meyer Lemonade recipe from a few years back. The main difference being the addition of strawberries, which are cooked down with the sugar syrup. This version also has a bit more lemon juice to passionfruit, mainly because passionfruit is a bit of a rare find these days and I wanted to preserve the precious little I have, but also to give a better balance of flavors and tartness to the final product.
The flavors in this recipe are beautifully balanced; as much as I love strawberry I didn’t want that to be the the only thing you tasted. Instead, you should get equal amounts of strawberry as you do the passionfruit and Meyer lemon.
I would like to make clear from the outset that I do not think we, this site, or even the internet necessarily needs a new recipe for lemonade. I’ve covered lemonade that’s picnic pink (with any berry you like), with watermelon, wi…
I would like to make clear from the outset that I do not think we, this site, or even the internet necessarily needs a new recipe for lemonade. I’ve covered lemonade that’s picnic pink (with any berry you like), with watermelon, with cucumber, with maple syrup and bourbon, and even lime and mint. But the thing I ran into when my kids left me, once again, with a basket of overpriced strawberries on their last legs — fruit they’d asked me to buy but then mysteriously lost interest in eating when it was presented to them at breakfast — and I decided to instead turn strawberries into strawberry-ade, so to speak, was that every lemonade recipe I’ve already published contains steps I lacked inclination to do.
Food and wine pairing doesn’t necessarily require sommelier-level expertise, nor chemist-level abilities to calibrate a wine’s acids, tannins, or alcohol added to a dish. Not that a somm couldn’t lend a hand, but in a pinch, there’s a shortcut. The “wh…
Food and wine pairing doesn’t necessarily require sommelier-level expertise, nor chemist-level abilities to calibrate a wine’s acids, tannins, or alcohol added to a dish. Not that a somm couldn’t lend a hand, but in a pinch, there’s a shortcut. The “what grows together goes together” approach isn’t just a philosophy, it’s a practice that delivers.
Centuries ago in the Old World, people ate and drank locally by necessity, not because it was trendy to be able to cite which farm, butcher, or dairy your goods came from. What was nearby was what you had to work with. It makes sense that communities designed wines to work with the local fare, tailored recipes to work with the local wines, or created dishes utilizing regional wine within them. A great example: classic French Boeuf Bourguignon—or Burgundy beef—made with regional Burgundy wine and local beef.
There’s only one thing more refreshing than a dozen briny, ice-cold oysters on a warm day: a dozen briny, ice-cold oysters paired with the perfect drink. But what exactly is the ideal drink to complement oysters’ sweet, fresh, and distinctly oceanic fl…
There’s only one thing more refreshing than a dozen briny, ice-cold oysters on a warm day: a dozen briny, ice-cold oysters paired with the perfect drink. But what exactly is the ideal drink to complement oysters’ sweet, fresh, and distinctly oceanic flavor? It’s a controversial question, so we asked members of our team to weigh in. Once you’ve loaded up on supplies, sourced your oysters, and figured out how to shuck them, these are the six drinks that deserve a spot at your next oyster party.
My ideal cocktail match for oysters is something bubbly, lightly bitter, and not too sweet—a glass of a dry, crisp white always works, too. This Negroni Sbagliato ticks all those boxes for me and pairs well with just about any type of oyster. —Erin Alexander, Managing Editor
If you’re unfamiliar with beer cocktails, it’s time you’re brought up to speed. These concoctions combine beer with other kinds of liquor to create something that’s more interesting but still refreshing. The case for loving beer cocktails is simple: Th…
If you’re unfamiliar with beer cocktails, it’s time you’re brought up to speed. These concoctions combine beer with other kinds of liquor to create something that’s more interesting but still refreshing. The case for loving beer cocktails is simple: They taste good, are easy to make, and—because they don’t require a recipe—can make you seem like the coolest, most laid-back version of yourself.
If beer combined with liquor doesn't immediately sound appetizing to you, that’s ok. In fact, it can even be a good thing: If you’ve ever been, met, or heard of a cool person before, you’ll know that having obscure tastes and preferences is part of the gig. But, unlike my weeklong foray into “foreign film” fandom, beer cocktails are more than an exercise in liking something different—they’re worthwhile and actually good.
Once you know how simple it is to make this delicious Homemade Lemonade Recipe, you’ll never let another craving go unquenched. While it really is as simple as mixing sugar and lemon juice in your favorite pitcher, there are a few key tricks for the perfect ratio of sweet and tart. Nothing goes better with a BBQ chicken salad or baby back ribs than an ice-cold refreshing glass of lemonade. Once you try it, we…
Once you know how simple it is to make this delicious Homemade Lemonade Recipe, you’ll never let another craving go unquenched. While it really is as simple as mixing sugar and lemon juice in your favorite pitcher, there are a few key tricks for the perfect ratio of sweet and tart.
Nothing goes better with a BBQ chicken salad or baby back ribs than an ice-cold refreshing glass of lemonade. Once you try it, we know you’ll be making double batches for everyone to enjoy all summer long!
How to Make Homemade Lemonade
Lemons and sugar are all you need for a big pitcher of fresh lemonade. Once you make a simple syrup and squeeze your lemons, it’s as simple as mixing with water and chilling with ice.
Ingredients
Process
Pour 1 cup water and sugar into a small pot and simmer over medium heat until sugar dissolves. Transfer simple syrup to a large bowl and stir in lemon juice.
Stir in the remaining 6 cups of water until completely combined.
Fill a large pitcher with ice and pour in lemonade. Fill glasses with ice and lemon slices. Pour lemonade into glasses and serve.
Why We Think This is the BEST Homemade Lemonade Recipe
We’re biased, we know, but after drinking a lot of lemonade and trialing different combinations, we’re convinced this is the best homemade lemonade you’ll ever have.
It’s perfectly sweet – Making a simple syrup to add the sugar helps the lemonade stay consistently sweet in every sip. If you add the sugar directly, it may not dissolve, and you’ll end up with sugar at the bottom of the pitcher with bland lemon water near the top.
And a little bit tart – It won’t make you pucker, but squeezing fresh lemons adds the pleasant tartness you expect from a thirst-quenching glass of lemonade.
No “off” taste – After drinking this lemonade, you’ll be tuned into the “off” flavor many store-bought varieties have from the various sweeteners, preservatives, and artificial flavors.
What Can Be Added to This Homemade Lemonade Recipe
While this three-ingredient lemonade recipe is simple and classic, you can easily add your own special flair to each batch.
Fresh herbs are best for adding subtle natural flavors. Infusing the simple syrup with herbs or fruit is a great way to extract maximum flavor without picking pieces of the plant out of your glass. Then, toss a few large sprigs or slices into the pitcher as garnish and for extra flavor!
Here are some flavorful herbs and fruits to add to your next batch of lemonade:
Lavender
Mint
Rosemary
Basil
Thyme
Strawberries, blackberries, raspberries, or blueberries
Peaches
Watermelon
Mango
Can Bottled Lemon Juice Be Used Instead of Fresh Squeezed Lemon Juice?
Technically, you can use bottled lemon juice instead of freshly squeezed lemons for making lemonade. But, since bottled lemon juice tends to be more tart than freshly squeezed, you may have to add more sugar to help balance the flavors.
We highly recommend freshly squeezed lemon juice when possible.
The Best Way to Squeeze Fresh Lemons for Homemade Lemonade
You have your lemons, but now what? Here are some tips and tricks to get the most delicious juice out of your lemons!
Choose ripe lemons. Making the best lemonade starts at the store. Choose lemons that are large and tender to the touch. They should give slightly when you press on them but aren’t mushy (which would indicate they’re too ripe).
Warm and roll. If your lemons are ripe, you may only need to roll them on the countertop with gentle pressure. This will get the juice moving away from the membranes, making it easier to extract. If your lemons are on the harder side, put them in the microwave for 10-20 seconds until they’re just slightly warmed, then roll them on the counter.
Use a citrus juicer. Yes, you can slice them in half and use a fork to press out the juice, but you’ll miss a lot with this method. Invest in a low-cost electric citrus juicer (or a manual one!) that gets every drop of delicious juice out of your lemons to get the most juice out of your lemons.
Strain. After you’ve juiced your lemons, you’ll likely have a lot of seeds and chunky bits floating in the juice. Run it through a fine mesh strainer or one layer of cheesecloth to leave you with pure concentrated lemon juice.
Storage Information and Shelf Life
Once made, store lemonade in a covered pitcher in the fridge for up to 1 week.
This recipe is freezer-friendly, which makes it easy to enjoy a glass whenever the craving strikes. Make your concentrate with simple syrup and lemon juice and freeze into ice cubes before adding water.
Store the lemonade cubes in an airtight container in the freezer for up to three months. When you want to make your lemonade, remove as many ice cubes as you want, let them thaw in the refrigerator or at room temperature, and add enough water to taste!
We love this Homemade Lemonade Recipe – especially because only three ingredients and 15 minutes stand between you and a glass of perfectly sweet and slightly tart homemade lemonade!
Pour 1 cup water and sugar into a small pot and simmer over medium heat until sugar dissolves.
Transfer simple syrup to a large bowl and stir in lemon juice.
Stir in remaining 6 cups water until completely combined.
Fill a large pitcher with ice and pour in lemonade.
Fill glasses with ice and lemon slices. Pour lemonade into glasses and serve.
Notes
**recipe makes 8 cups – each serving is 1 cup**Storage Information and Shelf LifeOnce made, store lemonade in a covered pitcher in the fridge for up to 1 week.This recipe is freezer-friendly, which makes it easy to enjoy a glass whenever the craving strikes. Make your concentrate with simple syrup and lemon juice and freeze into ice cubes before adding water.Store the lemonade cubes in an airtight container in the freezer for up to three months. When you want to make your lemonade, remove as many ice cubes as you want, let them thaw in the refrigerator or at room temperature, and add enough water to taste!
The best part of summer is arguably aperitivo hour, a time to gather, take in the elongated days, and simply relax. An Italian hospitality ritual, this pre-dinner drink—derived from the Latin word aperire (meaning “to open”)—is designed to ramp up the …
The best part of summer is arguably aperitivo hour, a time to gather, take in the elongated days, and simply relax. An Italian hospitality ritual, this pre-dinner drink—derived from the Latin word aperire (meaning “to open”)—is designed to ramp up the appetite for the main course to come. Add a few snacks for noshing, a strand of twinkly lights, and your favorite people, and you have a recipe for success.
So, break out the blates, fill up the ice bucket, and crack open your favorite beverage. Below are some suggestions to help you create your best aperitivo hour, whether it’s a party of one or many.
What do you think of when you hear “fortified wine?” If you’re shrugging your shoulders, you’re not alone. Fortified wines have been around since at least the 1200s, yet they remain the unsung heroes the cocktail world (unless you’re a bartender; us ba…
What do you think of when you hear "fortified wine?" If you're shrugging your shoulders, you're not alone. Fortified wines have been around since at least the 1200s, yet they remain the unsung heroes the cocktail world (unless you're a bartender; us bartenders won't stop talking about the stuff). Varieties like sherry, vermouth, Port, and Madeira are all beautifully complex with fascinating and tasty histories, yet they're typically relegated to dusty parlors meant for playing cards. And while the idea of an aperitivo is already woven into the cocktail cultures of France, Italy, and Spain, American drinkers haven't quite caught on yet. Here's hoping this can dispel some of those clouds of mystery around fortified wines and even inspire a cocktail or two.
What Is Fortified Wine?
Let's start with the basics: Fortified wine starts off as, you guessed it, wine. Fortification is the process of taking a wine and adding a distillate to it (also usually made from grapes), either during or after the initial fermentation process. Adding the distillate achieves two things simultaneously—it increases the alcohol content and stops fermentation. Fortification was popularized by the English in the 1600s as a great way to stop wines from spoiling on long sea voyages and then, like so many other early beverage innovations, they discovered that it was also delicious.
This article is part of an Aperitivo Hour series, featuring sips and snacks for the warming weather, presented by Patrón Ahumado.
Like the energetic song by The Champs, tequila is loved by many, enjoyed on repeat (or is that just me?), and will most…
This article is part of an Aperitivo Hour series, featuring sips and snacks for the warming weather, presented by Patrón Ahumado.
Like the energetic song by The Champs, tequila is loved by many, enjoyed on repeat (or is that just me?), and will most likely get you on the dance floor. The Tequila Spritz is a great reminder of the versatility of this agave-derived spirit. Tequila isn't just for frozen margaritas or lime-laced shots—it has complexity, depth, and flavor notes that play well with an endless range of flavors. This spritz is what I would call a casual cocktail, too. It's far less intimidating to make than some other tipples and can be whipped up faster than you can crack the ice from your ice tray.
The most delicious homemade mint lemonade recipe is the perfect summer drink. … Read more
The post How to Make The Best Mint Lemonade Recipe appeared first on Sugar and Charm.
The most delicious homemade mint lemonade recipe is the perfect summer drink. ... Read more
