Summer Lemonade

When forecasts for ninety degree days start rolling in, we know it’s started— the strong, humid heat of a hot summer. Sweatier walks around town, long evening sunsets, more construction in the streets. But you know what they say: when you have lemons… make our citrus-packed Summer Lemonade! It even includes a hint of pineapple juice.

Okay, maybe we’re taking it too literally? Who’s complaining though. Summer offers up so much that’s sweet, it’s only natural we invite a bit of tang with a recipe for our new favorite lemonade. Just squeeze, stir, and chill! Plus you can always dress up your glass with other fruit and herb garnishes.

Can You Make Lemonade Without Fresh Lemons?

Fresh lemons are the best way to make lemonade but in case you’re in a pinch, there are other options. Bottled lemon juice can be a convenient substitute. You won’t get the brightness of lemons or the fresh flavor due to processing and pasteurization, but the lemon is still there regardless. While you can create a “lemonade-like” drink with this alternative, it won’t quite capture the vibrant essence of a true lemonade made from fresh lemons.

Summer Lemonade

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• Author: Keith Recker

Print Recipe

Description

You can never have enough citrus in your Summer Lemonade!

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Ingredients

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• 1 qt pineapple juice (unsweetened if possible)
• 4 lemons juiced
• 4 limes juiced
• 1/4 cup Rose’s Lime Juice
• Simple syrup to taste
• Assorted fresh citrus to garnish

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Instructions

1. Mix everything in a large pitcher. Taste and add simple syrup if you need to sweeten it.  Add slices of assorted citrus: limes, lemons, oranges, kumquats, and tangerines are all wonderful! Refrigerate overnight.
2. If you wish to add an herbal note, add a handful of crushed lemon balm leaves prior to refrigeration.
3. Pour it into a tall glass packed with ice. Top with sparkling water.
4. If you like, spike it with a shot of McLaughlin Distillery White Whiskey.
5. Garnish with fresh lemon balm and citrus slices.
6. To make this beauty into Pink Lemonade: Strain 1.5 cups of ripe raspberries through double layer of cheesecloth. Catch pulp in a bowl. Add to lemonade recipe above.

Recipe and Styling by Keith Recker
Photography by Laura Petrilla

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