Amazing Lemonade Recipes to Thirst For!

A Cookbook to Unleash the Powerful Health Benefits of Lemons

to Your Diet in a Refreshing Way

By Amber Richards

Table of Contents

Introduction

Lemonade – Good for your Health

Fruity Lemonade Recipes

Herbal and Spicy Lemonade Recipes

Other Lemon Drinks

Introduction

When thinking about lemonade, probably one of the first things that comes to mind is a tall, iced glass of lemonade to sip, on a hot summer’s day.   While lemonade certainly entails this depiction, in this book, let’s not limit this lemonade to only that form.

In this book you'll find 42 amazing recipes, 19 of them in the fruity category, 16 herbal and/or spicy drinks, and 11 in the other section.  The other category contains some hot lemon drinks, for improving health when a person has a cold or is sick, as well as those that do not fit in the other categories.

While trying out some of these recipes, think of them as a base to begin with.  You’ll want to adjust them to match your sense of taste, as there are many variables when it comes to lemonade.

One of the variables to consider is whether you like your lemonade strong and bold tasting, or weaker and diluted.  Some prefer lemonades to be very sweet, while others have a preference for tart or down right sour drinks.

Lemonades can also be served iced, or as a hot drink,  Although not typically called lemonade when served hot, the ingredients might be the same, or close to the same.  Hot lemon drinks can be very comforting drinks in the colder winter months.  Lemonades can also be spiked with alcohol if desired, vodka or rum being two popular options.

There are also many choices for sweetening lemonade.  Sugar is probably the most commonly used, artificial sweeteners if you use them are another option.  Personally I tend to avoid these due to health concerns.  Stevia is a good option although people usually either love it or hate it. Sometimes it will grow on you however.  It's my favorite to use.  If you are one who doesn't care for the taste of stevia, perhaps you can try it again, this time using less.  It's extremely powerful in that a little goes a long way, and if too much is used, it can have a bitter, odd taste.

Xylitol is another great option .  Xylitol, sometimes known as birch sugar, is also very good for dental health.  Honey or agave syrup may be used as well.

Another alternative to be added to your variations of lemonade could be carbonated water, instead of plain water.  If you have a Soda Stream or a similar product, use that to carbonate your water before adding it to the rest of your recipe.  You can also use plain club soda.  This will give a very refreshing twist to your favorite lemonade.

Lemonade – Good for your Health

Lemonade is known to be a refreshing drink, but lets take another look at it, as a healthy drink.

The health benefits of lemon juice are many including aiding in several digestion issues.  Its good for your skin, helps reduce sore throats and may help with weight loss.    Lemon juice may also help reduce high blood pressure and high cholesterol, in part because it helps reduce stress by having a calming effect.

It can also help some respiratory problems and may assist in clearing up urinary tract infections.  It’s also good at helping to promote strong bone health, and the immune system, and it boosts metabolism.

Let’s look at another factor for lemonade and hot lemon drinks to increase the nutritional impact.  Consider using lemon peel, also known as lemon zest in your drinks.

If you use a vitamix or a similar type of blender, it's very simple to implement lemon peel into your drinks.  Also, when using these types of machines, by adding ice, you can also give your drinks the consistency of a slushy.

When using lemon peel or lemon zest, try to use organic lemons.  The pesticides and waxes used on non-organic lemons can be difficult to remove completely and you don’t want to ingest them.  If you are using a vitamix, you can simply cut off a chunk of washed lemon peel (try to cut off as much of the white pith as possible, as that can be bitter tasting) and then put it in the mixer with the rest of the ingredients.  The amount should depend on the size of the batch of lemonade you are making.  Start out with smaller amounts, and add more gradually until you find the right amount for your taste.  Don’t attempt to use the whole lemon peel.

Alternatively, you could zest the lemon by finely grating the peel, leaving the white portion off.   You can use the fine edge of a food grater, or buy a special kitchen gadget specifically for zesting lemon peels as well.  This is a good way to go when not using a blender to make your lemonades.

Lemon peel has some very powerful health benefits.  The peels contain up to 5 – 10 times the amount of vitamins the lemon juice does.  They are a great source of fiber, magnesium, potassium, calcium, beta carotene, vitamin C and folate.  Lemon peels have been known to help prevent osteoporosis, inflammatory polyarthritis and rheumatoid arthritis.

The peels of lemons contain citrus bioflavonoids, which are effective in combatting oxidative stress.  This helps aid in eradicating toxic elements in the body and removing carcinogenic elements, helping to fight various types of cancers.

Lemons have anti-microbial properties to help ward off bacterial infections and fungi.

A word of caution however about consuming lemon peel:  there is a significant amount of oxalates present in them.  These are found in humans too, but when the body tends to have a high concentration of this substance, it may lead to problems with crystallization, like stones in the gallbladder and kidney.  People who deal with this issue should not ingest lemon peel.

Fruity Lemonade Recipes

Classic Old Fashioned Lemonade

2 cups sugar

2 cups water

Simmer these together in a saucepan until the sugar is completely dissolved in the water.  This becomes your 'simple syrup'.

Juice 8 - 12 lemons to get 2 cups of lemon juice.

Add the lemon juice and the simple syrup to a large pitcher.  Then add 6 -8 cups of cold water and ice. Stir well.  Adjust to taste.  This should make about 12 servings.

Coconut Lemonade

6 to 8 mint leaves, plus more for garnish

2 tablespoons sugar, or more to taste

2 lemon slices

2 lime slices

Ice

1 cup coconut water, or regular water

3 tablespoons coconut milk

2 tablespoons lemon juice

2 tablespoons lime juice

Place all ingredients in a vitamix or blender (keeping out some mint leaves), and blend until well mixed.  Serve over ice in a tall glass and garnish with mint leaves.

Lemonade Brazil Style

6 cups cold water

1 cup sugar

3 juicy limes (thin, smooth skins are juiciest)

1/2 inch of a lemon slice

6 tbsp sweetened condensed milk

Mix cold water and sugar (or make a simple syrup of this).  Chill.   Wash limes and lemon then cut the ends off.  Cut the limes into eighths and the lemon into smaller pieces.

Blend the fruit and sugar water in a blender.  Stain if using a blender, if using a vitamix there is no need to strain.

Add the sweetened condensed milk right before serving. Stir well and pour over ice.

Old Fashioned Pink Lemonade

2 cups sugar

9 cups water

2 cups fresh lemon juice

1 cup cranberry juice

Dissolve 2 cups of sugar into 1 cup water and simmer on low until sugar is dissolved.  Chill.  After this is cooled, pour into a pitcher add remaining 8 cups of water, and the lemon and cranberry juices and stir well.  Serve over ice.

Watermelon Lemonade

1/2 cup sugar

1/2 cup water

4 cups watermelon, cubed

3 cups cold water

1/2 cup fresh lemon juice

Ice

Puree the watermelon chunks in a blender.  Dissolve the sugar and 1/2 cup water by simmering on low heat.  When it is dissolved, add the remaining cold water and lemon juice.  Blend the watermelon puree and the lemonade together, then pour over ice and serve.

Makes about 6 servings.

Blueberry Lemonade

1 cup fresh blueberries

1 cup water

3/4 cup sugar

6 lemons juiced

5 or 6 cups water

In a saucepan, over medium heat, heat 1 cup water and sugar.  When the sugar is dissolved, add the blueberries and cook about 7 more minutes.  Pour through a sieve and discard the ingredients that are strained.  Let this syrup cool completely.

In a pitcher, add ice, the lemon juice, the remaining water and this blueberry syrup.  Stir well and serve.  Makes about 6 servings.

Cherry Lemonade

3 cups tart cherries, pitted

1 cup sugar

1 cup water

1 tbsp fresh lemon juice

4 cups club soda

8 lemons juiced

1/2 cup sugar

Heat the first 4 ingredients in a pan over medium heat and simmer for about 30 minutes, until the cherries are broken down.  Strain and throw out the solids, let the syrup cool completely.

Pour the remaining ingredients into a tall pitcher and stir well.  Add 1/2 cup of the cherry syrup, stir and then add ice.  Pour into glasses and serve.  Makes about 6 servings.

Strawberry Lemonade

2 cups strawberries, quartered

1/2 to 3/4 cup sugar

4 cups water

1/2 cup freshly squeezed lemon juice (2-3 lemons)

In a saucepan sprinkle 1/2 c. sugar on top of the strawberries and allow to sit 5 minutes.  Add 4 cups of water, then bring this to a boil.  Reduce heat and allow to simmer 20 minutes.  Taste and if it's not sweet enough add more sugar until you reach the desired sweetness.  Remove from heat and cool.

When cooled, blend until smooth, then strain through a fine strainer and discard the solids.  Add lemon juice and chill until cold.  If this is too thick when you want to serve it, simply add more water until it's the texture you want, then serve over ice.

Kiwi Lemonade

2/3 cup granulated sugar

2 cups water

5 kiwis, peeled

1 1/2 cups freshly squeezed lemon juice (about 10 lemons)

In a tall pitcher mix the sugar and water until sugar is dissolved (or cook it to a syrup and cool).  In a blender, puree the kiwi, and then add the lemon juice.  Now mix the cooled syrup (or water and sugar) with the kiwi lemon, and it becomes your base.

When ready to serve, pour 1/3 cup of this base into a tall glass, then fill up with water and add ice.

Peach Lemonade

4 cups water

2 cups coarsely chopped peaches

3/4 cup sugar

1 cup lemon juice (about 4 to 6 lemons)

1 peach, cut into wedges

Mint for garnishment

In a saucepan, mix the first three ingredients and bring to a boil.  Reduce heat and simmer for 3 minutes.  Allow to cool, then put in a blender and puree.  Chill for 3 hours.

Strain this mixture (you may need to press it through), keeping the liquid syrup and discarding the solid.  Stir in the lemon juice.

Serve over ice; garnish with peach slices.

Raspberry Vanilla Lemonade

1 cup sugar

1 1/2 cups raspberries (fresh or frozen)

2 tsp. vanilla extract

1 c. lemon juice

4 cups water

1 vanilla bean (optional)

Cook sugar and 1 cup of water until sugar is dissolved.  Remove from heat and add raspberries and vanilla extract.  Let cool.  Put this in a blender and puree.   Strain into a pitcher and discard solids.  Add the remaining ingredients and chill.  Serve over ice and garnish with scraped vanilla bean.

Coconut Peach Lemonade

2 heaping tbsp honey(or use a mixture of 1 tbsp honey and 6 drops of stevia)

2 cups of coconut water

1/2 c. coconut milk

2 ripe peaches, pits removed

Fresh squeezed juice of 4 large lemons

Lemon slices, peach and mint for garnish

Blend all ingredients in a blender or vitamix.  Strain and discard the solids.  Serve over ice in a tall glass.  Garnish with a few slices of peaches, lemons and mint if desired.

Blackberry Mint Lemonade

3 cups water

1 cup sugar

1 cup fresh lemon juice

18 mint leaves

2 cups frozen or fresh blackberries

In a saucepan bring the water and sugar to a boil.  Remove from heat.  Add the mint leaves. Stir and allow to cool.

Put blackberries in a blender.  Add the lemon juice and cooled syrup.  Blend, then strain.  Serve over ice.

Sugarless Pear Lemonade

3 pears

1/4 c. fresh-squeezed lemon

2 cups water

Blend everything in a blender (except the pear cores).  The pears are the sweetener in this drink.  Chill and serve over ice.

Meyer Lemonade with Maple

1/2 cup Meyer lemon juice

1/2 cup natural maple syrup

4 cups water

Meyer lemon slices, for garnish

Ice cubes

Mix all the ingredients together, except ice cubes and stir well in a tall pitcher.  Add ice, then serve over ice.

Pineapple Lemonade

1/2 pineapple, juiced

4 limes, juiced

1 lemon, juiced

1 lime sliced for garnish

4 tbsp. agave syrup

Dash of rosemary

Water

Mix the lime and pineapple juices, then add the agave and rosemary. Blend well.  Add double the volume of water as the rest of the ingredients combined. Serve over ice.  Garnish with limes.

Pomegranate Lemonade

8 ounces pomegranate juice

4 tbsp ginger simple syrup

1 cup fresh lemon juice

Splash of club soda

Lemons and pomegranate seeds for garnish

Ice cubes

Ginger Simple Syrup

½ cup sugar

½ cup water

½ inch slice of raw ginger

Make the syrup ahead of time.  Make the ginger simple syrup by boiling the 3 ingredients in a small saucepan for 3 minutes.  Remove from heat and cool.  Toss out the ginger, then keep in refrigerator in a jar until ready to use.

In a pitcher with ice, add the pomegranate and lemon juice, and the ginger simple syrup and stir well.  Pour this over a tall glass of ice and add a splash of club soda, then garnish with lemon slices and pomegranate seeds.

Nectarine Basil Lemonade

3 1/2 cups water

1 cup fresh basil leaves

2 nectarines

3/4 cup sugar

1 cup fresh lemon juice

In a saucepan heat, water, sugar, chopped nectarines and basil.  Bring to a boil, then simmer 5 minutes.  Let cool, then blend with a blender.  Strain and discard any solids.  Add 1 1/2 cups water, 1 nectarine sliced thin, and lemon juice.  Stir well then serve over ice.

Herbal and Spicy Lemonade Recipes

Lavender Lemonade

2 cups water

1/2 cup sugar

1/4 cup agave nectar (or honey)

3 Tbsp dried lavender

2 cups freshly squeezed lemon juice

4 cups water

1 lemon, sliced (for garnish)

In a saucepan mix 2 cups water and sugar then bring to a boil so sugar is dissolved.  Remove from heat and stir in honey or agave nectar and dried lavender.  Cover and steep 15 minutes.  Strain and toss out solids.  Allow this syrup to cool.

In a pitcher, mix the lemon juice, lavender mixture and remaining water.  Chill and serve over ice.  Makes about 6 servings.

Marjoram Lemonade

4 lemons

1/2 cup sugar

3 cups water

Handful of fresh marjoram leaves

Cook the water and sugar until sugar is completely dissolved. Let cool.  Add the juice of 4 lemons, and stir well.  Put in a pitcher.  Put in a handful of marjoram leaves. Stir and chill at least 1 hour.  Serve over ice.

Ginger Mint Lemonade

5 - 7 lemons

3/4 cup sugar

1 tbsp ginger powder (or  1/2 tbsp. minced fresh ginger)

5 cups hot water

A few leaves of fresh mint

Zest the peels of the 2 lemons (avoid the white part as it can be bitter), then squeeze the lemons to get a cup of lemon juice.  If you don't get 1 cup, use another lemon or two until you reach that.

Put the zest and juice in a large glass container.  Add sugar and ginger powder. Pour 5 cups hot water and stir until sugar is dissolved. Cover and allow to cool.  Toss a few mint leaves in, then chill in refrigerator for at least 3 hours.  Before serving, strain to remove solids and toss out.  Serve over ice and garnish with a couple of mint leaves.  Super healthy drink!

Spicy Kale Ginger Lemonade

1 bunch kale chopped

1 large apple chopped

Juice from 2 lemons

1/2 English cucumber, chopped

Large handful flat-leaf parsley

2” ginger, peeled and chopped

1/2 - 1 tsp cayenne pepper

1/2 - 1 cup water (depending on how strong you want it to taste)

This is one recipe that is super nutritious and great for fighting colds or the flu.   Put all the ingredients into a blender or vitamix with the 1/2 cup water.  Blend well.  Strain over a sieve, and use a wooden spoon to help push the thick liquid through, until what's left is a fairly dry pulp.  You can throw out the pulp.  Add more lemon or water to taste.  Chill then serve over ice.

Ginger Lemonade

1 quart water

1/2 to 2/3 cup sugar

1 1/2 tsp. finely minced ginger

1 c. fresh lemon juice

Put these in a saucepan and bring to a boil.  Remove from heat then add 1 cup fresh lemon juice.  Cool and strain into a pitcher, discarding solids.  Serve over ice.

Aloe Vera Lemonade

1 cup lemon juice

1 cup aloe vera juice

4 cups water

40 drops liquid stevia

Combine all ingredients in a blender and whip.  Serve over ice.  Very nutritious and refreshing drink.  Makes about 4 servings.

Sage Lemonade

1/2 cup granulated sugar

1/2 cup water

16 large sage leaves

4 large lemons

Ice

In a saucepan, cook water and sugar to completely dissolve the sugar.  Remove from heat.  Put 8 sage leaves in a large jar, reserve the others for garnish.

Zest 1 of the lemons, taking only the rind, not the white pith.

Add this to the jar with the sage leaves.  Pour the hot simple syrup over this and steep 10 minutes.  Strain and discard the solids.

Put 4-5 ice cubes in a tall glass. Add the juice of 1 lemon, and 2 tablespoons of the sage syrup and top the glass with very cold water.  Stir well.  Add more ice if needed and garnish with sage.

Basil Lemonade

1/2 cup sugar

1/2 cup water

20 large basil leaves

4 large lemons

Ice

In a saucepan cook sugar and water to dissolve sugar.  Remove from heat.   Put 12 basil leaves in a large jar, reserve the others for garnish.

Zest 1 of the lemons, taking only the rind, not the white pith.

Add this to the jar with the basil leaves.  Pour the hot simple syrup over this and steep for 10 minutes.  Strain and discard the solids.

Put 4-5 ice cubes in a tall glass. Add the juice of 1 lemon, and 2 tablespoons of the basil syrup and top the glass with very cold water.  Stir well.  Add more ice if needed and garnish with sage.

Stevia Lemonade

1/2 cup lemon juice

7 cups cold water

1/2 tsp Stevia powder

Mix all the ingredients in a pitcher or other container. Stir well.  If it needs to be sweeter add 1/4 tsp more.  Go slowly in adding more stevia however, as a little goes a long way.  Chill and serve over ice.  Makes just short of 2 quarts.

Mango Ginger Lemonade

1/2 mango

1 lemon

1 thin slice of fresh ginger

1 tbsp agave nectar

Zest of 1 lemon

3-4 ice cubes

Blend all the ingredients in a blender, then serve over ice.

Cucumber Mint Lemonade

1 cup sugar

4 cups water

2 English cucumbers

10 mint leaves

1 cup lemon juice

Boil water and sugar together, then cool.  In a blender, blend this cooled simple syrup, cucumbers, lemon juice and mint leaves together.  Serve over ice and garnish with more mint leaves.

Apple Jalapeno Lemonade

3 medium Granny Smith apples

1 cup fresh cilantro, coarsely chopped

1/2 jalapeno, stemmed and chopped

2 cups baker’s fine sugar

2 cups freshly squeezed lemon juice

6 cups water

Ice

Add the chopped and seeded apples, cilantro, jalapeno, sugar and lemon juice into a blender, and blend together.  Strain this through a fine mesh sieve into a pitcher, pressing through with the back of a spoon.

Pour in the water until thoroughly mixed, then chill.  Serve over ice.

Strawberry Basil Mint Lemonade

3 cups freshly squeezed Meyer lemon juice

1 cup sugar

2 cups strawberries, hulled and cut in half

6 basil leaves

8 mint leaves

6 cups cold water

Heat 1 cup water and the sugar to dissolve completely.  Let cool.   Add the remaining ingredients to a blender and blend, including the cooled sugar water.  Pour over ice to serve.  Garnish with mint leaves.

Rosemary Honey Lemonade

1 1/2 cups sugar

2 sprigs fresh rosemary, plus more for garnish

1/2 cup honey

Juice from 7 lemons

Lemon slices , for garnish

Heat 1 cup of water, sugar and rosemary springs in a pot and bring to a boil.  Allow to boil for 7 minutes.  Remove from heat, cover and allow to steep 2 hours.  Once cool, add honey, lemon juice and 3 cups of water.  Mix well and strain into a pitcher, then chill.  Serve over ice and garnish with lemon and rosemary sprigs.

Strawberry Thyme (or Sage) Lemonade

1 cup sugar

8 sprigs fresh thyme, (sage leaves could also be substituted here)

2 1/2 cups strawberries, hulled and sliced

1 1/2 cups fresh lemon juice

Mix the sugar, water and thyme in a small pot and bring to a boil, stirring until the sugar is dissolved.  Let cool then discard the thyme.

Mix this thyme syrup, strawberries, lemon juice and water in a blender, then blend.  Chill in a pitcher, then serve over ice.  Garnish with thyme.

Basil Hibiscus Lemonade

1/2 cup freshly squeezed lemon juice, about 3 large lemons

10 fresh basil leaves

2 tbsp. pure hibiscus syrup (this is a product you can buy, Torani brand makes one)

2 cups water

4-5 tbsp. agave nectar

Ice

Blend in a blender the lemon juice, 8 basil leaves, hibiscus syrup, water and agave until pureed.  Serve in a tall glass over ice.  Garnish with basil leaves.

Other Lemon Drinks

Hot Toddy

1 1/2 ounces brandy, whiskey or rum

1 tbsp. honey

1/4 lemon

1 cup hot water

1 tea bag

Coat the bottom of a glass coffee mug with honey.   Add the juice of the lemon and liquor.  Steep a tea bag in a cup of very hot water.  When that is the desired strength, pour into the cup of lemon honey.

Hot Healing Lemon Drink

This one is great to make when battling flu, colds, sinus infections or when you feel sick.

6 cups water

1 whole lemon, juiced. Do not discard rind.

2-3 tablespoons of fresh gingerroot, medium slices

5-6 garlic cloves, crushed (Crush with the flat side of knife to release the juices, then drop the whole thing into your pot.)

¼ to ½ tsp. cayenne pepper

Honey to taste

Put water in a pan on high heat.  Add lemon juice, rind, ginger, and garlic.  Bring to a rolling boil, then reduce to medium heat.  Allow to cook 15 minutes at a low rolling boil.   The color will get darker and deepen.  Remove from heat and add cayenne pepper (to taste).  Strain, then serve, adding honey to the individual cup to taste.

Rose Lemonade

You will want to make your rose syrup a day or two before you are ready to serve this lemonade.

1 cup sugar

1 cup water

Boil these 2 together until sugar is dissolved.  Chill, then add:

1 cup fresh lemon juice

4 cups of water

Mix together for your basic lemonade batch.

Make a rose syrup by boiling together:

1/2 cup sugar

1/2 cup water

1/4 cup rose petals

When hot, pour this over 1/4 rose petals.  Allow this to steep a day or two, then strain and chill.

When ready to serve, add this rose syrup to your lemonade base by the glass, adjusting to taste.  Serve over ice.

Elderflower Lemonade

7 or 8 elderflower heads

3 lemons

1 cup honey

6 cups water

Place elderflower heads (in bloom) in a large container.  Thinly slice the 3 lemons and add lemons and honey to the elderflowers.  Boil the 6 cups of water and pour over.  Stir and allow to steep for 72 hours, stirring once or twice a day.  Strain, then serve over ice.

Maple Lemonade

2 cups lemon juice (approx 24 lemons)

7 cups water

1 cup sugar

1/2 cup maple syrup

Juice the lemons into a pitcher.  In a saucepan, bring 2 cups water and sugar and maple syrup to a boil and stir until dissolved.  Cool, then add remaining water and pour into pitcher with the lemon juice, stir well.  Cool, then serve over ice.

Rhubarb Lemonade

2  cups rhubarb, cleaned and chopped

1 cup sugar

3 lemons, juiced and zested

1 qt. water

In a saucepan, heat rhubarb, sugar, lemon juice and zest, and 1 cup of water.  Simmer until rhubarb is soft, 20 - 30 minutes.  Remove from heat and allow cool.  Strain through a sieve, pressing with a spoon to remove as much as possible.  Add 3 cups of water, chill, then serve over ice.

Carrot Lemonade

1 14 ounce bag of sweet petite carrots

1 pound of thinly sliced pineapples

½ cup of white grape juice

¼ cup of lemon juice

Steam carrots until tender.  Let cool.  Combine carrots, pineapple, white grape juice and lemon juice into a blender and blend.  Serve over ice.  Delicious and healthy!

There you have it, a beautiful collection of lemonade drinks to serve for any occasion, from simple classic formulas, to exquisite gourmet drinks. I hope that this has inspired ideas for entertaining, or just relaxing.

If you have found this book to be beneficial in any way, would you consider leaving a review for it?  Thank you very much!

For more books written by this author, here is her website.  You can also find other titles by Amber below:

http://booksamberrichards.com/

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Table of Contents

Introduction

Lemonade – Good for your Health

Fruity Lemonade Recipes

Herbal and Spicy Lemonade Recipes

Other Lemon Drinks