Liven Up Your Lemonade


3 favorite recipes for cool summer drinks.When life hands you lemons—or other summery fruits and herbs—why not make some lemonade? Here are three of our favorite concoctions.



Watermelon Raspberry Lemonade
Recipe Type: Lemonade
Author: Live Naturally Magazine
Serves: 4
  • 6 cups watermelon chunks, seeds removed
  • ¼ cup fresh or frozen raspberries
  • 1 cup water or unsweetened coconut water
  • 1⁄₃ cup natural cane sugar or raw agave
  • ½ cup fresh-squeezed lemon juice (from 2 large lemons)
  1. Place watermelon,
  2. raspberries and water
  3. in a blender; cover
  4. and blend until smooth. Strain through a fine-mesh strainer into a pitcher; compost leftover solids.
  5. Stir in sugar and lemon juice, until sugar dissolves. Refrigerate until chilled, about 1 hour, or serve immediately over ice. Garnish with fresh raspberries or watermelon slices, if desired.
Serving size: 1 Calories: 144 Carbohydrates: 37g Sugar: 32g Sodium: 5mg Fiber: 2g Protein: 2g
Peach Mint Lemonade
Recipe Type: Lemonade
Author: Live Naturally Magazine
Serves: 6
  • 1 cup natural cane sugar
  • 5 cups water, divided
  • 1½ cups packed mint leaves, chopped
  • 2 cups peeled, sliced peaches (about 3 medium)
  • ½–1 cup fresh-squeezed lemon juice (from 2–4 large lemons)
  1. In a medium saucepan, combine sugar and 1 cup water. Bring to a boil, reduce heat, and simmer about 5 minutes, until sugar is dissolved. Add mint leaves and boil for 2 minutes. Cool about an hour; then strain through a fine-mesh strainer into a blender. Puree peaches with syrup.
  2. Pour syrup blend into a pitcher, add lemon juice (start with ½ cup and increase to taste) and remaining water, stir until combined.
  3. Serve in ice-filled glasses; garnish with additional peach slices and a sprig
  4. of mint, if desired.
Serving size: 1 Calories: 160 Fat: 0g Carbohydrates: 41g Sugar: 32g Sodium: 10mg Fiber: 1g Protein: 1g
Rosemary Honey Lemonade
Author: Live Naturally Magazine
Serves: 6
  • 4½ cups water, divided
  • ¼ cup honey
  • ¼ cup fresh rosemary, peeled off stems and lightly crushed
  • 1 cup fresh-squeezed lemon juice (from 4 large lemons)
  • Rosemary sprigs and lemon wedges for garnish, optional
  1. Heat ¼ cup water and honey in a small pot over medium heat; bring to a boil, then turn off heat. Add rosemary. Set aside to steep for 20 minutes.
  2. , Pour liquid through a mesh strainer; discard rosemary.
  3. Combine liquid with lemon juice and remaining water; stir well.
  4. Refrigerate until ready to use. Serve over ice; garnish with lemon wedge and a rosemary sprig in each glass.
Serving size: 1 Calories: 56 Fat: 0g Carbohydrates: 15g Sugar: 13g Sodium: 9mg Fiber: 1g Protein: 0g



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