Is it too early for homemade lemonade? Last year, I became known as Queen Lemon because what felt like every weekend, I was making some sort of variation on simple lemonade. The original recipe for lemonade consists of just lemons and sugar syrup mixed together and chilled. But I like to consider the basic recipe just the foundation of what can be hundreds of different types of delicious refreshing lemonades, ready to be explored. And even better, if you find a recipe you love you can even make it into popsicles! I may be getting ahead of myself though, considering how cold is unfortunately still is outside. I’d safely say that the lemon is my favourite fruit and I’ve always been a sour fan – opting for the sour flavoured ice creams and lollies.
Though my friends tell me I’m lemon-obsessed, they certainly don’t seem to mind while they sip their delicious lemonade. So here’s a recipe for my first lemonade of the season and one of my favourites, mostly because of the colour and the extra sourness the berries add. I prefer frozen raspberries for this recipe because they help cool down the lemonade and the change in colour, from light pink to a darker shade, happens so gradually and beautifully.
- 1 cup hot water
- 1 cup sugar
- 1 cup lemon juice (6 lemons)
- 1 cup raspberries, fresh or frozen
- 6 cups cold water
- Lemon and lime slices for garnish
- In a small saucepan, add hot water and sugar and bring to a simmer. Gently simmer until sugar has dissolved, about 4 minutes. Remove from heat and let cool.
- In a large pitcher add the lemon juice, raspberries, cold water and cool sugar syrup. Add ice or refrigerate. Serve cold, with colourful straws.
Do you have any favourite variations to the classic homemade lemonade?
by Clare Carmichael My Passion for Food