Here's my basic recipe:
in a 1 gallon container -
2 - 2 1/2 cups freshly squeezed lemon juice (including pulp)
zest of a lemon (optional)
1 1/2 - 2 cups your preferred sweetener (I usually use agave or a simple syrup made from evaporated cane juice and sometimes half honey)
Fill the rest of the container with water.
Lemonade is very easy to rift on using a vast array of seasonal ingredients. Add any of these ingredients before filling the container with water. All amounts are approximate, so just use what you got and adjust to taste:
a tablespoon of zest and/or the juice of lime, buddha hand, tangerine, orange, grapefruit, and/or kumquat
a handful of fresh lavender or rose geranium, steeped in a cup of hot water for 20 minutes, strained
1 cup cucumber, blended and a handful of fresh mint, blended and strained
8 cups watermelon, seeded and blended
a cup pineapple guava or dragon fruit, blended
a cup pomegranate juice
a cup berries, blended (and maybe strained; blueberry was a favorite)
My little sister and I recently made an amazing lemonade with mulberries from my tree and strawberries and blackberries from the farmers market.
I also love to cut the sweetness by mixing lemonades with various iced teas and herbal tisanes.
Here's a few of my favorite combos:
- raspberry lemonade & mint tisane
- orange lemonade & white peony tea
- mixed citrus or berry lemonade & jamaica (hibiscus tisane)
- lemonade & oolong tea
- citrus lemonade & black assam ginger tea
Serve over ice and garnish with edible flowers!