Lemonade with a Twist

Now, for proportions. People have very strong opinions about lemonade. Too tart? Too sweet? Just right? It’s all a matter of what tastes right to you.  So start with this general guideline, and make adjustments (add more lemon, more sugar, more water) as needed.

  • 1 cup sugar, melted in 1 cup water
  • 1 tablespoon chopped herb leaves
  • 1 cup fresh lemon juice
  • 4 cups water

And yes you can use the same concept with frozen lemonade concentrate. Steep your herb leaves in one cup of water, then deduct that amount of water from the total called for when mixing. Easy-peasy.


What herbs to use? Mint is a classic, of course, but you can use just about anything that you enjoy the flavor of. I’m especially fond of lavender (use the flowers, not the leaves) and cinnamon basil (or cinnamon thyme) for lemonade. And if the herbs in your garden set flowers, experiment with using them as well. The blue flowers of sage, for instance, produce a gorgeous magenta color when steeped.

And of course we haven’t even talked about adding fruit or fruit puree. But you already know how to do that, I suspect.



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