By Olivia Gieger ’17, Editor-in-Chief
In honor of our June issue that celebrates the spirit of summer, we’ve compiled some of our favorite lemonade recipes.
Helpful Hint: When squeezing lemons, it is best to roll them on a hard surface so that the most juice will come out of squeezing.
Classic– Mix 8 cups of water, 1 ½ cups of white sugar (or, use powdered sugar, which disolves more easily), 1 ½ cups of freshly squeezed lemon juice. To keep crunchy sugar crystals out of your drink, shake the sugar and water together, and add more sugar as needed.
Frosty– Grate 4 cups of ice; mix 1 ½ cups of white sugar with 1 ½ cups of lemon juice. Combine the juice and ice.
Tropical— Stir together 6 cups of water, 1 ½ cups of lemon juice, 26 ounces of pineapple juice, 1 sliced mango, and ½ cup sugar.
British— Boil water to make 4 cups of tea. Add tea bags of your choosing (add black tea for a crowd-pleasing Arnold Palmer, or add an herbal tea, such as Tazo’s Passion tea, for fruity flavor). Let the tea cool, and add 4 cups of water, ¾ cups of white sugar, and ¾ cups of lemon juice.
Fruity– Freeze cut cubes of watermelon. Mix together 8 cups of water, 1 ½ cups of white sugar, 1
½ cups of freshly squeezed lemon juice, and add the frozen fruit to taste. Or, for a slushy taste, blend the frozen fruit and pour the lemonade over the puree. Try with frozen strawberries, blueberries, cherries, or blackberries!
Herbal– Stir basil, thyme, lemongrass, or cucumber into the classic lemonade for an upscale twist.
Sparkling– Switch out the flat water in these recipes with the carbonated water for a refreshing change. If you’re feeling adventurous, mix the lemonade with Sprite, ginger ale, or Fresca.
Not quenched by our picks? Check out our friends at Real Simple, The New York Times, and Food 52.