When Life Gives You Lemons
by Amy Hunt

Lemons, water, and sugar. Lemonade is so simple but yet so refreshing, especially when it’s homemade. When temperatures soar during the summer months I tend to develop a hankering for real lemonade. There are many different recipes and techniques to homemade lemonade. Whether it’s just straight lemons or lemons with a twist, they are all delicious.

Not keen on lemons?... Dan and his family have a wonderful recipe for limeade. It really is incredible. You can even watch him make it. Just follow the link. 
Fresh-squeezed, ice cold, Limeade

Classic Lemonade

6 lemons
6 cups cold water
1 cup sugar

Juice your lemons, and you should get about 1 cup of juice. In a large pitcher, mix juice, water and sugar. Stir lemonade well and serve over ice.

Brazilian Lemonade

The condensed milk adds an unusual creamy touch to an otherwise classic lemonade recipe.

2 lemons
1/2 cup sugar
3 tbs condensed milk
3 cups water
Ice

Slice off the ends of the lemons, then cut into wedges. Put lemon and the other ingredients in a blender and blend until liquified. Strain out pieces of rind and seeds, and serve over ice.

Blue Lemonade

This will catch people's eyes. It's bright and fun, and made with blueberries.

4 cups water
1 1/2 cups sugar
6 lemons of juice and zest
1/2 cup blackberries
1/2 cup blueberries

Heat 2 cups of water with sugar, until sugar dissolves. Continue to heat for 5 minutes or so until it starts to thicken up. Add the rest of the water, zest and juice. Let cool to room temperature. Put the blueberries and blackberries in a blender and puree. Stir berries into the lemonade and let sit for 2 hours at room temperature. Strain lemonade and chill before serving.

Lemonade Syrup

Make this syrup up ahead of time, for quick lemonade making.

1 1/2 cups sugar
1/2 cup boiling water
1 lemon of zest
1 1/2 cups lemon juice

Dissolve sugar in hot water, and remove from heat. Stir in lemon juice and lemon zest. Let cool and keep refrigerated. To make instant lemonade, mix 1/4 cup of syrup with 3/4 cup cold water. Serve

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