Fresh Squeezed Lemonade, Three Ways

Fresh Squeezed Lemonade, Three Ways

Make these three simple syrups ahead of time, and you and your guests can customize their lemonade on a hot day!

Author

Marguerite

Category

Mocktails

Ingredients

• 6 cups water
• 1 cup freshly squeezed lemon juice, about 6-8 lemons
• 1 cup simple syrup of choice, OR 1 cup plain simple syrup (½ cup water + ½ cup granulated sugar)
• 8 ounces fresh strawberries, destemmed and hulled
• 1 cup water
• 1 cup granulated sugar
• 1 cup fresh basil leaves, packed
• 1 cup water
• 1 cup granulated sugar
• 1 tablespoon fresh lavendar buds
• 1 cup water
• 1 cup granualted sugar

Directions

1. Combine the strawberries, sugar and water in a saucepan over medium heat. Bring to a boil, then reduce to a simmer and for 20 minutes, stirring occassionaly. Using a fine mesh sieve or colander, strain the strawberries from the syrup. Chill before storing in the fridge.
2. Combine the sugar and water in a saucepan over medium heat, whisking constantly until the sugar dissolves. Once the syrup comes to a simmer, remove from heat. Add the basil leaves and gently press down to fully submerge. Allow the basil to infuse into the syrup for 30 minutes. Strain and cool.
3. Combine water, sugar and lavender blossoms in a saucepan over medium heat. Bring to a boil, stirring until the sugar dissolves. Reduce heat and simmer for 1 minute. Remove form the heat and let syrup steep for 30 minutes to infuse. Strain and cool.
4. In a large pitcher, combine the water, lemon juice, and simple syrup of your choice. Stir well and add ice just before serving.
5. Alternatively, you can allow your guests to customize their own lemonade. Combine 6 cups water, 1 cup fresh lemon juice, and just ½ cup plain simple syrup. The lemonade will be extra tart. Serve simple syrups in squeeze bottles - add just 1 tablespoon simple syrup to each 8 ounce serving of lemonade. Guests can mix in their own glasses before adding ice.