top of page

Pour some cold lemonade into your glass

Cathie Campbell/For The Madera Tribune Try adding blueberries to your next glass of cold lemonade.


It is a good time of year for enjoying some cool, refreshing beverages, such as lemonade as just one example. If you are lucky enough to have your own lemon tree, you won’t have to go far to find juicy fresh lemons and you won’t have to fret about store prices. Limes are great, too, but today let us focus on lemonade. Grab a tall glass, drop some ice cubes in it then set out a frosty pitcher of cool lemonade for yourself, family and guests. Berry lemonade slush

From the good folks at Kraft Foods. This does not call for fresh lemons. 1 (20-oz.) package Country Time Lemonade Flavor Drink Mix or Country Time lemonade mix with strawberry or cherry flavors

1/2 cup water

3 cups ice cubes

1 cup fresh or frozen blueberries or strawberry halves 1. Measure drink mix into cap just to 1-quart line.

2. Place drink mix, water, ice and fruit into blender container; cover. Blend on high speed about 10 seconds. Turn off blender. Mix with spoon; cover. Blend about 5 seconds or until smooth. Serve immediately. Store leftover slush in freezer. Makes 7 servings. Basic fresh lemonade

Adjust the sugar to your liking or use your favorite sweetener. 10 lemons (pick heavy ones, as they usually have lots of juice. You should expect to get about 1 cup of juice from 6 large lemons.)

3 cups water

2 cups granulated sugar

4 cups crushed ice 1. Cut one-half of one lemon into thin slices and set aside. Juice remaining lemons and pour into a glass pitcher or punch bowl. Strain out any seeds, if necessary.

2. Stir in the water and sugar until dissolved. Pour in the crushed ice and float the lemon slices on top. Makes 6 servings. Old-fashioned lemonade

1 1/2 cups granulated sugar

1 1/2 cups water

1 tablespoon lemon rind, finely grated (don’t get into the white, bitter part)

1 1/2 cups fresh lemon juice

1 lemon, thinly sliced

Mint sprigs 1. In small saucepan, stir together sugar, water and lemon rind. Bring to a boil; stirring constantly; boil for 5 minutes, stirring. Remove from heat and let cool. Stir in lemon juice. Transfer to a jar; cover and refrigerate for up to 3 weeks.

2. To serve, place 2 ice cubes in each tall glass. Add 1/4 cup of the syrup and 3/4 cup cold water; stir well. Garnish with lemon slice and sprig of mint. Blueberry lemonade

This recipe calls for a homemade blueberry syrup. For blueberry syrup:

3/4 cup sugar

1 cup water

1 cup fresh blueberries

For lemonade:

1 can lemonade concentrate, thawed

1 liter club soda, chilled

2 cups cold water

Fresh blueberries, for garnish

Lemon slices, for garnish

Mint sprigs, for garnish 1. To make the syrup: Add water and sugar to small saucepan and heat over medium heat. Heat mixture, stirring occasionally, until sugar dissolves.

2. Add the fresh blueberries, bring mixture to a boil and continue the boil for 5 minutes, or until the blueberries break down.

3. Pour mixture through a sieve into a small bowl and allow to cool to room temperature.

4. To make lemonade: In a large pitcher, add thawed lemonade concentrate and cold water. Slowly pour in the chilled club soda, being careful as the mixture will fizz a lot. Stir to combine and refrigerate.

5. When ready to serve, pour a little of the blueberry syrup into the bottom of each serving glass. Add ice, pour in the lemonade, top with a splash of additional club soda, if desired. Garnish with fresh blueberries, lemon slices and mint sprigs. Note: You can add the blueberry syrup straight into the pitcher if you prefer.


bottom of page