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Fresh Lemonade

This trio of summertime beverages can offer a time out from the latest heat wave. Try my Fresh Lemonade plain, with fresh berries, or crushed fresh mint. Special ice cubes intensify the flavor of my Watermelon Screwdriver and Frozen Café au Lait. The Fresh Lemonade recipe follows; you’ll find the other refreshers at Watermelon Screwdriver and Frozen Café au Lait.


Makes 1 quart
3/4 cup fresh lemon juice
1/2 cup Simple Sugar Syrup (recipe follows) or 6 tablespoons granulated sugar

Combine the lemon juice with the syrup in a large pitcher. Stir in 3 cups cold water. Stir well and serve over ice cubes.

Simple Syrup
Combine 1 cup sugar and 1/2 cup water in a small saucepan. Cook over medium-low heat, stirring gently, just until the sugar dissolves. Cool completely, then store in a clean glass container. Keeps, refrigerated, for up to 2 weeks.

Variation: Combine 2/3 cup cleaned fresh strawberries or blueberries, the lemon juice, and syrup in a blender and pour in 3 cups cold water. Blend until uniform in color, 10 to 15 seconds. Strain into a large pitcher and serve over ice cubes. Simple Sugar Syrup: Combine 1 cup sugar and 1/2 cup cold water in a small saucepan. Cook over medium low heat, stirring gently, just until the sugar dissolves. Cool completely, then store in a clean glass container. Keeps, refrigerated, for up to 2 weeks. Makes about 3/4 cup.

2 Responses to Fresh Lemonade


  1. Barbara Meehan says:

    On July 16th. Sara with another chef made a bourbon lemonade in which they carmelized the lemon slices. Would it be possible to get the recipe? I would love to try to make it. Thank you. Love your shows Sara.

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