Wet your Whistle!

Lemonade is one of my favorite drinks, it can be made so many different ways, and it’s also so easy to make! When making these, remember that you may need to adjust ingredient amounts based on the sweetness of the fruit, or to your personal tastes. I’ve also found that the best lemonade is made with ultrafine sugar. (It seems to dissolve into the liquid better.) If you don’t have ultrafine on hand, you can make some by putting your sugar into a blender and giving it a whirl for a minute or two. Voila! Ultrafine!

lemonadeglass

Old Fashioned Lemonade
1 cup (6 lemons) fresh-squeezed lemon juice
1 cup Granulated Sugar or Ultrafine Baker’s Sugar
4 cups water
1 fresh lemon, unpeeled, cut in cartwheel slices
Ice cubes
In a large pitcher, combine the lemon juice and sugar; stir to dissolve the sugar. Add the
remaining ingredients and blend well.
Makes 6 (8 oz.) servings.
*Pink lemonade variation: Add a few drops of red food coloring or grenadine syrup.

Lemon-Limeade
1 cup fresh-squeezed lemon juice
1 cup fresh-squeezed lime juice
3 cups Water
1 cups Granulated Sugar or Ultrafine Baker’s Sugar
3 cups club soda or sparkling water, chilled
4 fresh lemon wedges
4 fresh lime slices,
Combine fresh-squeezed lemon juice, lime juice, water and sugar, and blend well to dissolve sugar.
Chill.
Place ice cubes in tall glass and pour 10 oz. lemon-limeade mixture over ice.
Add 6 oz. chilled club soda and stir. Garnish with 1 lemon wedge and 1 lime slice.
Makes 4 (16 oz.) glasses.

Orange Lemonade
1 cup fresh-squeezed lemon juice
3 cups water
1 cup Granulated Sugar or Ultrafine Baker’s Sugar
2 cups fresh-squeezed orange juice
4 fresh orange slices
4 fresh lemon slices
Combine fresh-squeezed lemon juice, water and sugar, and blend well to dissolve sugar. Add
fresh-squeezed orange juice. Mix well and chill.
Place 1 orange slice and 1 lemon slice with ice cubes in a tall glass. Pour chilled lemonade over ice.
Makes 4 (12 oz.) glasses

Fresh Squeezed Breeze
2/3 cup fresh-squeezed lemon juice
2/3 cup fresh-squeezed lime juice
1 cup Granulated Sugar or Ultrafine Baker’s Sugar
4 bottles (10 oz. each) sparkling water or club soda, chilled
Cracked ice or cubes
Fresh sliced kiwifruit and strawberries (optional)
In a pitcher, combine lemon juice, lime juice and sugar. Stir until sugar dissolves. Add sparkling
water. Stir gently to blend. Serve over ice and float kiwi and strawberry slices as garnish
(optional).
Makes 1 quarts.

Tropical Lemonade
2 cups fresh-squeezed lemon juice
6 cups water
1 cup Granulated Sugar or Ultrafine Baker’s Sugar
1 tbsp. Ground ginger
16 fresh pineapple pieces, 1” cubes
Combine fresh-squeezed lemon juice, water, sugar, and ginger, and blend well. Chill.
Place ice cubes and 4 pineapple pieces in tall glass and add chilled ginger lemonade.
Makes 4 (16 oz.) glasses.

Minty Strawberry Lemonade
2 cups fresh-squeezed lemon juice
6 cups water
1 cup Granulated Sugar or Ultrafine Baker’s Sugar
16 strawberries, small or sliced, stems removed
16 mint leaves
4 mint sprigs
Combine fresh-squeezed lemon juice, water, and sugar, and blend well to dissolve sugar. Chill.
In a standard 16-compartment ice cube tray, place 1 strawberry and 1 mint leaf in each
compartment.
Pour 1cups chilled lemonade into ice cube tray. Keep remaining lemonade chilled.
Freeze ice cube tray. To serve, place 4 strawberry-mint ice cubes in a glass and pour 12 oz. chilled
lemonade over ice. Garnish with 1 mint sprig.
Makes 4 (12 oz.) glasses.

Strawberry Freeze Breeze
1 pound frozen unsweetened strawberries, slightly thawed
1 cup Granulated Sugar or Ultrafine Baker’s Sugar
2 tablespoons fresh-squeezed lemon juice
16 oz. sparkling water or club soda, chilled
Place half the strawberries, sugar, lemon juice and sparkling water into a blender and mix until
smooth. Empty into pitcher; repeat process with remaining ingredients.
Makes 1 quarts.

Hula Freeze
1 medium size banana, peeled and sliced
1 cup coarsely chopped kiwifruit or sliced strawberries
2 cups lowfat milk
1 cup plain yogurt
1 tablespoon fresh-squeezed lemon juice or lime juice
1/3 cup Granulated Sugar or Ultrafine Baker’s Sugar™
Spread the fruit on a baking sheet and freeze until solid. Place frozen fruit, milk, yogurt, lime
juice and sugar into blender. Mix until smooth and creamy.
Makes 5 cups.

Passionate Lemonade
1 cup fresh-squeezed lemon juice
3 cups water
1 cup Granulated Sugar or Ultrafine Baker’s Sugar
4 cups passion fruit flavored tea, brewed*
4 fresh lemon twists
4 fresh mint sprigs
Combine fresh-squeezed lemon juice, water and sugar, and blend well to dissolve sugar. Add
Passion Fruit flavored tea and mix well. Chill.
Pour lemonade over ice cubes in tall glass. Garnish with 1 lemon twist and 1 mint sprig.
Makes 4 (16 oz.) glasses.
*If tea is pre-sweetened, amount of sugar may need to be decreased.

Jazzy Raspberry Lemonade
1 cup fresh-squeezed lemon juice
3 cups water
1 cup Granulated Sugar or Ultrafine Baker’s Sugar
1 cup frozen sweetened raspberries, thawed
1 cup whipped cream, sweetened
2 tsp. fresh lemon zest
Fresh-squeezed lemon juice and Granulated Sugar forlining glasses
Combine fresh-squeezed lemon juice, water and sugar, and blend well to dissolve sugar. Chill.
Take a glass or cup and line rim with lemon juice, then dip in sugar.
Place 1 tablespoon of the raspberries in bottom of glass. Add 6–8 oz. of chilled lemonade.
Top with 1 tablespoon of whipped cream and garnish with 1 teaspoon lemon zest.
Makes 4 (8 oz.) glasses.