I have a lemon tree in my backyard. Right now it is bursting with fruit. I gave bagfuls to my friends D&M. D loves to makes drinks in the blender and one day he showed me how he made lemonade. Taking his basic recipe, I came up with four variations.
First, though, I’d like to show you the kinds of lemons that grow on my tree:
Not exactly the perfectly oval things you see at Vons, right? But they’re really fragrant and delicious.
Here’s the basic recipe:
- 3 lemons, no rinds
- 2/3 cup sugar
- 1 quart water
Throw the lemons and sugar into the blender with about a cup of water and blend it up! You can remove the seeds prior to blending if you want, but since it gets strained, I find it unnecessary.
Once you find your perfect tart/sweet balance by adding/subtracting lemons/sugar, strain the concoction into a pitcher. Add the remaing water.
Wow, that was easy.
Now for the fun stuff:
Peach Lavender Lemonade
In addition to the basic recipe, add a few sprigs of lavender and two peaches (peeled) into the blender.
I liked, but didn’t love this version. The peaches were a bit tart for my taste, but I’m sure if I had riper, juicer ones, my complaint would be alleviated.
Apple Ginger Lemonade
In addition to the basic recipe, add one apple and two inches of peeled ginger root to the blender (if, like me, you freeze your ginger, microwave it for 30 seconds before blending).
I loved this version. The ginger gave it such a nice bite.
Blackberry Basil Lemonade
In addition to the basic recipe, add a handful of blackberries and four leaves of basil to the blender.
This is the best thing I have ever made. EVER. It was the perect balance of sweet and tangy with a subtle herbal undertone. I should bottle this one!
In addition to the basic recipe, brew one mug of chamomile tea. Add the tea to the strained lemon mixture and water. Make sure the tea is cool or else, you know, you’ll have hot lemonade.
I used Tazo Calm tea in my version. It has a subtle mint flavor that I found very pleasing.
Enjoy the summer!