A heat wave has many people in the United States right now has many folks reaching for cold beverages such as lemonade and citrus-flavored soda. And 100 years ago, American settlers used to cool off with vinegar water.

Have you ever wondered why sour drinks are associated with refreshment? It’s because they stimulate salivation. When you start to become dehydrated on a hot day, your body’s need for liquid manifests as a dry mouth.

It was back in the 1960s, from research out of Japan, that the point was proven. It showed that sour flavors stimulate salivation more than any other taste. Acidic drinks wet the mouth and give the impression of hydration even after your lemonade or vinegar water is finished.

And conditioning has cemented the deal. We’ve actually learned to associate acidity with refreshment and good things. Think of all the cleansers and air fresheners that reek of lemon—one whiff and we probably make the connection between the clean smell in our dish soap and the flavor in our foods.

Then there’s the influence of professional and celebrity chefs such as Mario Batali. He often refers to acid flavors as “bright,” and other cookbook authors use “fresh,” “perky,” and a range of other adjectives suggesting refreshment to describe the flavor of lemons.

Well, for whatever reasons, most of us really like lemonade. Iced in the summer and hot in the winter, that’s the routine at our house. Straight up fresh lemonade is simply a delicious and classic beverage. And what’s especially delightful about lemonade is how versatile a beverage base it is. It combines so well with so many fruits and flavors.

Consider, herbal lemonade, for instance. Lemon verbena leaves, fresh lemon thyme, and fresh mint leaves are exceptional when blended into a good lemonade base. I like to put a few of all these leaves through my high-powered blender (I have a Blendtec) to make a smooth puree, then I mix that into my lemonade with the remaining herbal leaves. After chilling this drink for a couple hours, it’s very refreshing.

Cucumber lemonade is another big hit. I medium cucumber that’s been peeled, seeded, and pureed, is combined with chopped fresh mint and swirled into a pitcher of lemonade. The result is much like a lemonade smoothie, sort of. It’s really good.

Mixed melon lemonade is another favorite around here. Lemonade just sparkles when you add mixed melon balls or cubes. Watermelon, honeydew, and cantaloupe are the best additions.

And a version similar to the melon approach is mixed berry lemonade. Any fresh berries work really well, but strawberries and blueberries are my preference, while my husband always chooses lots of fresh raspberries for his lemonade.

For those that like a little “heat” in their lemonade, there’s always mango-chili lemonade. Just combine 1 cup of fresh mango chunks with 1 to 2 serrano chilies (seeds removed for less heat) and you have the perfect drink for your Mexican dinner.

Let’s finish this discussion with my favorite lemonade base recipe. We’ve been using it for years and continue to experiment with flavor combinations. This base supports just about everything we’ve come up with so far. Here’s a toast to the king of summer refreshment!

FAVORITE LEMONADE BASE

1 cup freshly squeezed lemon juice (about 4 to 6 lemons)

½ to 2/3 cup raw honey

Pinch of salt

Cold water

Combine all ingredients and chill for at least 2 hours (overnight is best). TIP: To get the maximum amount of juice from your lemons, microwave them for about 10 seconds before squeezing.

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