Mix up these luscious lemonades for some cool summer sipping.
Brazilian Lemonade /Limeade
4 limes (1-2 lemons may be substituted, I prefer limes)
4 1/2 cups water
1 1/2 cups simple syrup
6 tablespoons sweetened condensed milk
Crushed ice, lemon slices, mint leaves
* Trim ends of limes, cut into eights; place half the limes in blender with 1 cup water; pulse
blender to finely chop (not puree) limes. Strain juice in to a pitcher, discard pulp. Repeat
with remaining limes. Add to pitcher remaining 2 1/2 cups water, simple syrup and
sweetened condensed milk. Stir to blend, serve over crushed ice with slice of lime and mint
leaf garnish.
(serves 4-8)
Old Fashioned “Strawberry Rhubarb” Lemonade
2 1/2 cups hulled and quartered fresh strawberries (about 1 lb)
2 1/2 cups sliced fresh/frozen rhubarb
2 1/2 cups water
1 cup simple syrup (more or less to taste)
1 cup lemon juice
1-2 cups lemon-lime soda (to taste)
Ice, additional lemon slices, additional fresh strawberries
*Wash, hull, quarter and slice strawberries and rhubarb, place in saucepan; over medium
heat bring fruit to a boil, reduce heat and simmer 15 minutes or until fruit is tender and
pale. Strain juice into a pitcher for immediate use or strain into a container for storage.
NOTE: for a clear juice, avoid forcing pulp through the strainer; discard pulp. Cool juice.
Stir in simple syrup, lemon juice and soda to taste. Serve over ice, garnish with lemon slices
and fresh strawberries. This lemonade is very pretty if layered in glasses. Fill glass with
crushed ice, fill approximately 1/3 full with equal parts lemon juice and simple syrup; fill
1/3 with strawberry/rhubarb syrup; top glass off with lemon-lime soda. Garnish with
lemon slices and fresh strawberry, serve with a straw.
(serves 4-6)
Cool as a Cucumber Lemonade
1 cup simple syrup
1 cup lemon juice
3 cups cold water
1 cucumber, thinly sliced
Ice, additional cucumber and lemon slices
*Stir together simple syrup, lemon juice and cold water; add thin slices of cucumber;
refrigerate 1-8 hours to infuse lemonade with cucumber flavor. Serve over ice. Alternate
method: fill glasses with ice, slide cucumber slices down the inside of glass, fill with
lemonade. Garnish with cucumber and lemon slices.
(serves 4-6)
All About Rosemary Lemonade
1 cup simple syrup
1 cup lemon juice
3 cups cold water
Sprigs fresh Rosemary
Ice, extra Rosemary, lemon slices
*Stir together simple syrup, lemon juice and cold water; add sprigs of fresh rosemary;
refrigerate 1-8 hours to infuse lemonade with rosemary. Serve over ice with a sprig of
rosemary inside each glass.
(serves 4-6)
Ginger Lemonade
1 cup simple syrup
1 cup lemon juice
3 cups cold water
Sliced fresh Ginger root
Ice, lemon slices
* Stir together simple syrup, lemon juice and cold water; add thinly sliced ginger to
container; refrigerate 1-8 hours to infuse lemonade with ginger. Serve over ice with slices
of lemon.
(serves 4-6)
Dixie Pomegranate Lemonade
3 cups pomegranate juice
1 cup simple syrup (more or less to taste)
1 cup lemon juice
Crushed ice, lemon slices, mint leaves, fresh pomegranate seeds (optional)
* Mix all ingredients and pour over crushed ice, garnish with lemon slices, mint and
pomegranate seeds.
For layered effect – fill glass a little more than half full with pomegranate juice, add equal
amounts simple syrup and lemon juice to finish filling glass. Garnish with lemon, mint and
pomegranate seeds.
NOTE: to prevent ice from diluting lemonade, fill ice cube tray with lemonade mixture and
freeze. Replace crushed ice with frozen lemonade.
(serves 4-6)
Yankee Doodle Dandy Watermelon Lemonade
1/2 cup lemon juice
1/2 cup simple syrup
8 cups cubed, seedless watermelon
1 cup quartered fresh strawberries
Lemon-lime soda, club soda or seltzer water
Crushed ice, fresh blueberries for garnish
* Place blueberries in bottom of glasses, fill with crushed ice; fill glasses 1/3 full with equal
parts lemon juice and simple syrup. Place cubed watermelon and strawberries in blender,
pulse until pureed. Fill glasses 2/3 full with fruit puree; top off glass with lemon-lime soda.
(serves 4-6)
Many Want Mango Lemonade
3 cups (about 14 oz) fresh/frozen mango cubes
2-3 cups cold water
1 cup simple syrup (decrease to taste if mango is sweetened)
1 cup lemon juice
Ice, lemon slices, mint leaves
* If using frozen mango, partially thaw. Place mango and water in blend; pulse until puréed.
Combine puree with simple syrup and lemon juice. Serve over crushed ice, garnish with
lemon slice. Alternate: Fill glass with ice, fill 2/3 full with mango puree, top off glass with
equal parts lemon juice and simple syrup. Garnish with mint.
(serves 4-6)
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
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