Add water, sugar, and lemonade to a large drink pitcher. Whisk until the sugar is fully dissolved. Add ⅓ – ½ cup blue raspberry syrup depending upon desired sweetness. Chill for 30 minutes or longer before serving. When serving, add ice and sliced lemons to the drink pitcher for styling.
Step 1: Squeeze the juice from lemons into a liquid measuring cup. Step 2: Using a fine mesh sieve, strain the freshly squeezed juice to remove any seeds or pulp. Step 3: Stir the fresh lemon juice, simple syrup, and cold water together in a large pitcher.
Step #3. Add Water & Lemon Juice to Pitcher. Pour the water into a large pitcher and squeeze in the lemon juice. Some lemons will have more juice than others so start out with a few, adding more to taste. Step #4. Add Sugar & Vanilla. Add the sugar and vanilla extract to the pitcher. Step #5. Stir the Lemonade.
To make the raspberry sauce, add the raspberries, lemon juice, and sugar to a medium sauce pan. Heat over medium heat, stirring frequently to break up the raspberries, until the mixture comes to a simmer. In a small bowl, whisk together the corn starch and water. Pour the corn starch mixture into the pot, stir to combine, and cook 2-3 minutes
Instructions. If necessary, defrost frozen lemonade for 30 minutes so it can easily be removed from the container. If the container is plastic, you can microwave for 30 seconds. Add all ingredients to a blender and mix on high for 30 seconds. Serve immediately.
Combine 1½ cups water, 1½ cups sugar (or ¾ cup honey) and 2 Tablespoons lemon rind in a saucepan. Bring to a boil, stirring constantly. Let the mixture simmer for about 5 minutes. Remove from the heat and let cool. Pour 1¾ cups freshly squeezed lemon juice into a glass storage jar.
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how to make homemade lemonade
