Top ades: Lemonade recipes to freshen up your summer

Rocky Mountain News

Published June 24, 2008 at 3 p.m.
Updated June 24, 2008 at 6:03 p.m.

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Larry Crowe / Associated Press

Vanilla bean lemonade

This simple lemonade marries the wonderfully complementary flavors of fresh ginger and sweet honey.

Sparkling Ginger Lemonade

Serves 5

2 cups water

1 cup honey

2 tablespoons minced fresh ginger

2 cups club soda, cold

1 cup freshly squeezed lemon juice

* In a small saucepan, combine the water, honey and ginger.

* Bring to a boil, then remove from the heat, cover and let steep for 10 minutes.

* Place a mesh strainer over a bowl and strain the mixture into it, discarding the ginger.

* Transfer the mixture to a pitcher and cool completely.

* Stir in the soda and lemon juice.

* Serve over ice.

- April/May issue of Taste of Home magazine

Nutritional information per serving: 218 cal., 0 fat, 0 chol., 60 g carb., 0 pro., 0 fiber, 26 mg sodium

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This basic recipe starts with a simple syrup that can be made ahead and refrigerated up to a month. Having some on hand speeds the process of making fresh lemonade.

Old-Fashioned Lemonade

Serves 8, makes 2 quarts

For the sugar syrup:

Grated zest of 2 lemons

2 cups sugar

2 cups water

For the lemonade:

2 cups freshly squeezed lemon juice (about 12 lemons), with half the rinds reserved and roughly chopped

3 cups cold water

* To make the sugar syrup, in a medium saucepan combine the zest, sugar and water.

* Bring to a boil over medium heat, stirring to dissolve the sugar.

* Remove from heat, cover and let steep for 15 minutes.

* Transfer the syrup to a 2- quart pitcher.

* Let cool.

* Add the lemon juice, chopped lemon rinds and cold water.

* Stir well to combine.

* Chill until very cold.

* Serve over ice.

- Fred Thompson's Lemonade (Harvard Common Press, 2002)

Nutritional information per serving: 210 cal., 0 fat, 0 chol., 55 g carb., 0 pro., 0 fiber, 5 mg sodium

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This bracingly tart and chilly lemonade is perfect for a steamy day. For a creamy version, use vanilla ice cream instead of lemon sherbet. Lime sherbet also would be a nice alternative.

Lemonade Float

Serves 1

2 tablespoons powdered lemonade mix

Ice (optional)

1 1/4 cups seltzer water

1/3 to 1/2 cup lemon sherbet

Lemon wedges, for garnish

* In a tall glass, place the lemonade mix and ice (if using).

* Add the seltzer water and stir until the powder is dissolved.

* Float a large, rounded scoop of sherbet on top of the lemonade.

* Serve with a straw and lemon wedges.

Nutritional information per serving: 197 cal., 1 g fat (0 sat.), 0 chol., 45 g carb., 0 pro., 2 g fiber, 67 mg sodium

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Vanilla is prized for its ability to bring subtle changes to many recipes. Though this recipe uses frozen lemonade concentrate as a shortcut, Fred Thompson, author of the cookbook Lemonade, doesn't recommend cutting corners on vanilla: Use vanilla beans for the most unadulterated vanilla flavor, or pure vanilla extract.

Vanilla Bean Lemonade

Serves 8, makes 2 quarts

12-ounce can frozen lemonade concentrate, thawed

6 cups cold water

1/3 cup sugar

1/4 teaspoon kosher salt

2 vanilla beans or pure vanilla extract, to taste

2 large lemons, quartered and seeded

* In a 3-quart pitcher, combine the lemonade concentrate, water, sugar and salt.

* Stir until the sugar is dissolved.

* If you're using vanilla beans, split the beans lengthwise down the middle and scrape out the seeds into the lemonade mixture. Discard the beans.

* Stir until the seeds have separated.

Alternatively, add vanilla extract to taste.

* Let the lemonade steep for at least 10 minutes.

* Strain the lemonade, if desired, through a fine-mesh strainer to remove any vanilla-bean residue.

* Squeeze each lemon wedge into the pitcher, then add the rinds.

* Chill until very cold, and serve in tall glasses over ice.

- Fred Thompson's Lemonade, Harvard Common Press, 2002)

Nutritional information per serving: 110 cal., 0 fat, 0 chol., 29 g carb., 0 pro., 0 fiber, 67 mg sodium

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The fresh taste of watermelon livens up this lemonade recipe. Adjust the sweetness by experimenting with the amount of honey.

Watermelon Lemonade

Serves 4

11/2 pounds sliced seedless watermelon, rind removed

Zest of 1 lemon

3/4 cup freshly squeezed lemon juice

1/2 cup honey

11/2 cups cold water

1 lemon, thinly sliced, for garnish

* In a food processor, puree the watermelon until very smooth.

* Set a mesh strainer over a bowl and pour the pureed watermelon through it.

* Stir pulp to let as much liquid as possible drain into the bowl. Discard pulp.

* Pour the watermelon juice into a large pitcher and add the lemon zest. Set aside.

* In a small bowl, whisk together the lemon juice and honey until honey dissolves.

* Stir this mixture into the watermelon juice, then stir in the water.

* Cover and refrigerate until very cold.

* Serve over ice and garnish with lemon slices.

- Rozanne Gold, The Oprah Magazine Cookbook, Hyperion, 2008

Nutritional information per serving: 190 cal., 0 fat, 0 chol., 51 g carb., 1 g pro., 1 g fiber, 6 mg sodium

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