When life gives you lemons…

05 May 2019
When life gives you lemons…

1.Rosemary Lemonade


2 cups of water

2 fresh rosemary sprigs

1/2 cup sugar

1/2 cup honey

1 ¼  cups fresh lemon juice

6 cups cold water

Ice cubes

Additional lemon slices and fresh rosemary sprigs, optional


In a small saucepan, bring 2 cups water to a boil. Add the rosemary sprigs. Reduce heat, simmer with the lid for 10 minutes. Remove and discard rosemary. Stir in sugar and honey until they are dissolved. Transfer to a pitcher and refrigerate for 15 minutes. Take the pitch out of the fridge, add lemon juice, stir in cold water. Serve over ice and if you want, top with additional lemon slices and rosemary sprigs.

2. Fresh Peach Lemonade


4 cups water, divided

2 medium peaches, chopped

1 cup of sugar

3/4 cup lemon juice

1 medium lemon, sliced

Mint sprigs, optional


In a small saucepan, bring 2 cups water, peaches and sugar to a boil. Reduce heat, cover and simmer for 5-7 minutes or until peaches are tender. Remove from the heat and let it cool. Strain and discard the peach skins. In a large pitcher, combine the peach mixture, lemon juice, and remaining water. Add lemon slices and mint if desired. Serve over ice.


3. Red and Blue Berry Lemonade Slush


2 cups lemon juice

1-1/2 cups fresh raspberries

1-1/2 cups fresh blueberries

1 to 1-1/4 cups sugar

3 cups cold water


In batches, place lemon juice, raspberries, blueberries, and sugar in a blender. Cover and process until blended. Strain and discard seeds. Transfer to a freezer container and stir in water. Freeze for 8 hours or overnight. Just before serving, remove from freezer and let stand 45 minutes or until slushy.

4. Lavender Lemonade


A small handful of freshly picked and rinsed lavender flowers or a tbsp of dried lavender flowers

1 cup white, granulated sugar

2 cups of boiling water for the infusion

1 1/2 cups freshly squeezed lemon juice

2 cups or more of cold water



Cut the lavender flowers from the stems and place in a medium bowl. Pour the sugar over the flowers and use your fingers to gently rub the flowers into the sugar. Pour 2 cups of boiling water over the lavender sugar and stir with a spoon until the sugar has melted. Cover and let infuse for 30 minutes (or up to several hours). Strain the lavender-infused simple syrup and pour into a serving carafe or pitcher. Stir in the lemon juice.  Add another two cups of water. Taste and adjust. Add more lemon juice if too sweet and add more sugar if too tart. Add ice and more water to the desired level of concentration. Note that the ice will melt eventually, further diluting the drink. Add some thinly sliced lemons and a few lavender sprigs to the serving pitcher for presentation.