Lemonade recipes

Old-fashioned Lemonade

Sugar syrup:

grated zest of 2 lemons

2 cups sugar

2 cups water

Lemonade:

2 cups freshly squeezed lemon juice, reserve 5 or 6 rinds and coarsely chop

3 cups cold water

lemon slices for garnish, optional

To make the sugar syrup, combine the zest, sugar and water in a medium-size saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the sugar. Remove from heat, cover and let steep for 15 minutes.

To make the lemonade, pour the sugar syrup into a 2-quart pitcher. Let cool, then add the lemon juice, chopped lemon rinds and cold water. Stir to combine.

Chill until very cold. Serve over ice, garnished with lemon slices, if desired.

Makes 6 servings.

Blueberry Lemonade

2 cups fresh blueberries

1/2 to 3/4 cup sugar

1 cup freshly squeezed lemon juice

2 cups cold water

superfine sugar, if needed

Taste one of the blueberries to determine sweetness. In a blender or food processor, process the blueberries and granulate sugar until smooth.

Strain the puree through a fine mesh strainer into a medium-size bowl, stirring and pushing on the puree to get all the juice.

Pour the blueberry juice into a 1-quart container. Add the lemon juice and water and stir or shake to combine.

Check for sweetness, adding superfine sugar to taste, if needed.

Chill until very cold and serve over ice. Makes 4 servings.

Fuzzy Peach Lemonade

6 medium-size very ripe peaches, peeled, pitted and cut into chunks

1 cup granulated sugar

2 cups cold water

2 cups freshly squeezed lemon juice

2 cups peach schnapps, or to taste

In a food processor or blender, pulse the peaches and sugar until blended; then process until smooth.

Add the water and pulse to combine. Strain the peach mixture through a fine-mesh strainer into a 1-quart container, pressing on the solids to extract as much juice as possible.

Add the lemon juice and stir to combine. Add the peach schnapps and stir again to combine.

Chill until very cold and serve over ice. Makes 6 servings.