With spring popping up all around us in the form of roses, peonies, and honeysuckles, MyScoop began experimenting with flavors from the garden in homemade lemonades. Whether you are looking for a refreshing afternoon sip sans alcohol or want to set up a lemonade bar at a party, we have these homemade lemonade recipes for you! (Notes: 1. If any of these are too sweet for your taste, remember you can also add more water. 2. With my simple syrup recipes below- I tend to like my simple syrups not quite so ‘thick’ and therefore do not do equal parts instead lean towards a 2 parts water:1 part sugar ratio. 3. Just add vodka to create an out of this world vodka lemonade, about 1.5 oz per highball glass over ice then add lemonade and stir – MyScoop loves Cathead Vodka out of Mississippi.)
Strawberry-Rosemary Lemonade
It is strawberry season and with these little tastes of heaven so ripe and sweet why not add them to a lemonade.
Strawberry Syrup
1 cup fresh strawberries or strawberry tops
4 cups water
2-3 cups sugar
Directions:
Combine all ingredients in a large saute pan. Bring to a boil. Reduce heat and let simmer for 20-30 minutes. Let cool. Strain syrup through fine mesh strainer into storage container.
Lemonade
3 lemons, freshly squeezed
1 1/2 cup strawberry syrup
4-6 sprigs of rosemary
1 cup water (still or sparkling)
Directions:
Add lemon juice and strawberry syrup to a shaker or pitcher. Muddle rosemary leaves and add to shaker/pitcher. Shake or stir vigorously. Strain into glass over ice. Add water and stir. Garnish with strawberry and rosemary sprig if desired.
Peony-Lavender Lemonade
Peony Syrup
2 cups peony petals
4 cups water
2-3 cups sugar
Directions:
Combine ingredients in large saute pan. Bring to a boil. Let simmer for 15-20 minutes. Let cool. Strain through fine mesh strainer into storage container.
Lavender Syrup
1/3 cup lavender blossoms
4 cups water
2-3 cups sugar
Directions:
Combine ingredients in large saute pan. Bring to a boil. Let simmer for 20-30 minutes. Let cool. Strain through fine mesh strainer into storage container.
Lemonade
4 lemons, freshly squeezed
3/4 cup peony syrup
3/4 cup lavender syrup
1 – 1 1/2 cups water (still or sparkling)
Directions:
Add lemon juice and syrups to a shaker or pitcher. Shake or stir vigorously. Strain into glass over ice. Add water and stir. Garnish with lavender sprig and lemon if desired.
Cucumber-Mint Lemonade
4 lemons, freshly squeezed
1 cucumber, diced and blended with 1 cup water
1 cup simple syrup
5 mint sprigs
1 – 1/2 cups water (still or sparkling)
Directions:
Add lemon juice, cucumber mixture, and simple syrup to shaker or pitcher. Muddle mint leaves and add to shake. Shake or stir vigorously. Strain into glass over ice. Add water and stir. Garnish with cucumber and mint if desired.
Honeysuckle Lemonade
Honeysuckle Syrup
2 cups honeysuckle blossoms
4 cups water
2-3 cups sugar
Directions:
Add all ingredients to a large saute pan. Bring to a boil and let simmer for 15-20 minutes. Let cool. Strain through fine mesh strainer and pour into storage container.
Lemonade
3 lemons, freshly squeezed
1 1/2 cup honeysuckle syrup
1 cup water (still or sparkling)
Directions:
Pour lemon juice and honeysuckle syrup into shaker or pitcher. Shake or stir vigorously. Strain into glass over ice. Add water and stir. Garnish with honeysuckle if desired.
Rose Lemonade
Rose Petal Syrup
2 cups rose petals
4 cups water
2-3 cups organic sugar
Directions:
Combine all ingredients in a large saute pan. Bring to a boil. Reduce heat and let simmer for 30 minutes. Let cool. Strain through a fine mesh strainer into storage container.
Lemonade
3 lemons, freshly squeezed
1 1/2 cup rose petal syrup
1 cup water (still or sparkling)
Directions:
Pour lemon juice and rose petal syrup into shaker or pitcher. Shake or stir vigorously. Strain into glass over ice. Add water and stir. Garnish with rose petals and lemon if desired.
Tomato-Basil Lemonade
Tomato-Basil Syrup
1 cup tomatoes, diced
4 cups water
2-3 cups sugar
10 fresh leaves leaves
Directions:
Combine tomatoes, water, and sugar in saute pan. Bring to a boil. Reduce heat and let simmer for 15 minutes. At 15 minutes add basil and continue to let simmer for 15 more minutes. Let cool. Strain through fine mesh strainer int storage container.
Lemonade
3 lemons, freshly squeezed
1 1/2 cup tomato-basil syrup
1 cup water (still or sparkling)
Directions:
Combine lemon juice and syrup into shaker or pitcher. Shake or stir vigorously. Strain into glass over ice. Add water and stir. Garnish with basil and lemon if desired.