Jun 19

Flavored Lemonade: 3 Ways

When I decided to throw a First Day of Summer party, I called my genius friend Andrea to help us come up with 3 different infused Lemonades.  She always throws together lemonde effortlessly for big groups and I wanted to know her tricks. She made Ginger Lemonade, Watermelon Mint Lemonade, and Blueberry Lavender Lemonade. All three were incredible. Today, I’m excited for her to share her tips and tricks in her own words: (ps: the drink dispensers are from CB2.)

Lemonades are my favorite for serving at big parties and events because the water can added at the last minute, making it easier to transport and refrigerate with limited space. Much better than lugging around heavy sodas! Just make the syrup ahead, add everything but the water, and store until ready to add water. Juicing enough lemons for a crowd take a lot of lemons, and can be expensive and labor intensive. So I often start with juicing a few lemons for the fresh-squeezed taste, then fill in the rest of the juice with a good quality bottled lemon juice. Try swapping out other herbs or aromatics in the syrup stage, such as rosemary or a vanilla bean. Also try adding other pureed fruit at the end, such as strawberries or kiwi.

Materials and instructions below the jump.

Ginger Lemonade
1 cup sugar
1 cup water
2 inch piece of ginger
1 cup lemon juice
6 cups water and ice
lemon slices for garnish
Slice ginger into about 8 large pieces. Combine sugar, 1 cup water, and ginger slices in a small saucepan. Bring to a boil, stirring to make sure sugar has dissolved. Remove from heat and allow to steep and cool, about 30 minutes.Remove ginger pieces if desired. Combine ginger syrup with lemon juice, water, and ice. Garnish with lemon slices.

Watermelon Mint Lemonade
1 cup sugar
1 cup water
1 small bunch mint, plus additional for garnish
1 cup lemon juice
6 cups water and ice
3 cups watermelon chunks
lemon slices for garnish
Combine sugar and 1 cup water in a small saucepan. Bring to a boil, stirring to make sure sugar has dissolved. Add bunch of mint. Remove from heat and allow to steep and cool, about 30 minutes. Discard mint. Puree watermelon in a blender until smooth. Combine watermelon puree, mint syrup, lemon juice, water, and ice. Garnish lemon slice and additional mint leaves.

Blueberry Lavender Lemonade
1 cup sugar
1 cup water
1 tablespoon dried lavender, plus additional for garnish
1 cup blueberries, plus additional for garnish (about 1 cup)
1 cup lemon juice
6 cups water and ice
lemon slices for garnish
Combine sugar, 1 cup water, lavender, and blueberries in a small saucepan. Bring to a boil, stirring to make sure sugar has dissolved. Boil for a minute or two, until syrup is a deep purple.  Remove from heat and allow to steep and cool, about 30 minutes. Strain out and discard lavender and blueberries. Combine blueberry syrup with lemon juice, water, and ice. Garnish with additional lavender, additional blueberries, and lemon slices.

Recipes by Andrea Pimental
Photography by Paul Ferney for Oh Happy Day
Art Direction by Jordan Ferney
Production by  Alison Piepmeyer
Styling by Caitlin Barker
Crafting by Tais Horta

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