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Homemade Lemonade 3-Ways


  • Author: Chocolate Covered Cheetah
Scale

Ingredients

Lemonade Base

  • Zest of 1 lemon
  • Juice of 68 lemons (1 cup fresh squeezed juice)
  • 5 cups water
  • 1 cup white sugar

Cucumber Basil Lemonade

  • 1/2 cup cucumber
  • 4 basil leaves

Grapefruit Rosemary Lemonade

  • Juice of 2 large grapefruits (1 cup fresh squeezed juice)
  • 45 sprigs rosemary

Pineapple Mint Lemonade

  • 1 cup pineapple, cubed
  • 45 mint leaves

Instructions

Lemonade Base

  1. Zest 1 lemon into a large pitcher
  2. Juice lemons, pour 1 cup lemon juice into the pitcher
  3. Add 5 cups water
  4. Add 1 cup white sugar, stir until dissolved

Cucumber Basil Lemonade

  1. Add cucumber and basil to bowl of a food processor
  2. Pulse until cucumber and basil are chopped small
  3. Add cucumber basil to lemonade base
  4. *For best results refrigerate at least 4 hours before serving over ice

Grapefruit Rosemary Lemonade

  1. Add grapefruit juice and rosemary sprigs to lemonade base
  2. *For best results refrigerate at least 4 hours before serving over ice

Pineapple Mint Lemonade

  1. Add pineapple and mint leaves to the bowl of a food processor
  2. Puree on high
  3. Add pineapple mint puree to lemonade base
  4. *For best results refrigerate at least 4 hours before serving over ice

Notes

*If you do not like pieces of fruit/herbs in your drink, strain after allowing flavors to infuse at least 4 hours