Lemonade is the ultimate ode to summer. It’s sweet, refreshing and energizing with a blast of vitamin C. Few drinks are as thirst quenching on hot days. And although lemonade stands are not as commonly found and now accept Venmo instead of dimes, we always associate lemonade with childhood memories and long summer days. Especially when homemade.
Interestingly, while lemonade seems as American as apple pie, ancient Egyptians are believed to have been among the first to mix lemon juice with sugar and water, creating a prototype of the drink we love today. As this sweet and sour beverage evolved, it traveled across continents, eventually becoming a staple in households around the world.
From the classic three-ingredient recipe to fruity, herby and sparkling versions, these homemade lemonade recipes are a crowd-pleasing, invigorating and nostalgia-inducing way to beat the heat.
Let summer begin.
Blueberry Lemonade
Bursting with blueberry flavor, this lemonade captures the essence of carefree summer days. Serve poolside with large sunglasses and a straw.
Recipe from Edible Delmarva
Sparkling Mint Lemonade
Combine mint simple syrup, lemonade and sparkling water. Mix well and serve over ice, garnish with a lemon slice and mint leaves.
Recipe from Edible Alaska
Strawberry Lemonade
This strawberry lemonade is a playful combination of two summertime flavors and perfect for all ages. A splash of rum turns it into a really good daiquiri or Jamaican rum punch, and adding tequila makes a strawberry margarita.
Recipe from Edible Monterey Bay
Sharbat e Sekanjabin (Persian Mint Lemonade)
Sekanjabin is an ancient Iranian syrup made with vinegar, mint and sugar, and is the basis for a most refreshing lemonade: Sharbat ’e Sekanjabin.
Recipe from Edible Houston
Basil Infused Lemonade
This version gets its fragrant notes from basil, but you can swap in mint, rosemary, thyme or another herb of your choice. Don’t skip the fruit-filled ice cubes. Their flavor will mix and mingle with your lemonade as they melt.
Purple Basil Lemonade
Use a little might to muddle the basil and sugar until a paste forms, then mix with the lemonade. Spice it up with a red chile and sugar rim.
Recipe from Edible New Mexico
