- The Washington Times - Tuesday, June 21, 2005

A simple variation on a classic theme can be a welcome refresher on a hot, thirsty day. Lemonade and other fruit flavors mix and match pleasantly.

Trying out different combinations can be as easy as filling a glass or pitcher with your basic cool drinks and adding a splash or two of fruit syrup.

Don’t forget to add a berry or two, or mint leaves, for garnish.

Here are some suggestions, starting with the most simple, classic homemade lemonade (which you can also vary by adjusting ingredients to taste). The recipes are from syrup maker Torani.

Basic lemonade

6 lemons

6 cups cold water

1 cup sugar

Juice the lemons, creating about 1 cup of juice.

In a large pitcher, mix juice, water and sugar.

Stir lemonade well to thoroughly dissolve sugar, and serve over ice. Makes 7 to 8 cups.

Raspberry lemonade

2 tablespoons raspberry syrup

1 cup lemonade

Ice

Optional: 3 or 4 fresh or frozen raspberries

Fill a tall glass with ice. Add lemonade and syrup, and stir. Garnish, if desired, with floating raspberries.

Makes 1 serving.

Sparkling raspberry punch

24.5-fluid ounce bottle sparkling apple cider

1 cup pineapple juice

1/4 cup raspberry syrup

Combine all ingredients in a punch bowl filled with ice.

Makes 6 to 8 servings.

Peach sangria

1 cup peach syrup

4 firm-ripe peaches cut into wedges

2/3 cup superfine sugar

6 cups chilled rose wine

4 cups chilled sparkling water

Ice

Fresh mint for garnish

Stir together peach syrup, peaches and sugar; let sit 1 hour.

Put peach mixture in a large pitcher or punch bowl.

Stir in wine, sparkling water and ice. Garnish with mint. Makes 8 to 10 servings.

Peach Melba lemonade

1 tablespoon peach syrup

1 tablespoon raspberry syrup

1 cup lemonade

Ice

Fill a tall glass with ice.

Add lemonade, then syrups. Stir well.

Makes 1 serving.

Watermelon agua fresca

6 cups water

1½ cups watermelon syrup

2 cups sliced strawberries

Juice of 2 limes

20 melon balls (from cantaloupe or honeydew)

14 mint leaves, torn by hand

Combine ingredients and stir well. Makes 6 12-ounce servings, and the recipe may be doubled.

ASSOCIATED PRESS


Copyright © 2018 The Washington Times, LLC. Click here for reprint permission.

The Washington Times Comment Policy

The Washington Times welcomes your comments on Spot.im, our third-party provider. Please read our Comment Policy before commenting.

 

Click to Read More and View Comments

Click to Hide