Combine fresh lemon juice, honey, vanilla, and warm water in mixing bowl.
Use whisk to blend ingredients.
Pour lemon juice mixture into a large pitcher.
Add chilled sparkling water or club soda, whisking to combine.
Set pitcher in freezer for 5 minutes to cool quickly. (do not freeze).
While lemonade is chilling, choose your flavor or combination of flavors of sorbet. Using a melon baller, scoop out 4 to 5 mini scoops.
Place mini sorbet balls inside each glass and pour sparkling lemonade on top.
Rub rim of cocktail glass with fresh lemon slice, then dip into sugar.
In a cocktail shaker with ice, briskly shake the Advocaat with the lime cordial and the tablespoon of fresh lemon juice; strain into a cocktail glass filled with ice and top up with sparkling lemonade.
Garnish with a lemon slice.
Soak lemons in hot water for about 15 minutes.
Dissolve sugar in 1 cup boiling water and cool.
Squeeze juice from lemons. Combine fresh squeezed juice with dissolved sugar water.
Pour into 2-quart pitcher and add sparkling water.
Check for sweetness, but added sugar will not dissolve well.
Add ice and garnish with lemon slice.
Place lemonade in pitcher or punch bowl; add ginger ale mix. Cut lemon into thin slices.
Add lemons and raspberries to lemonade mixture.
Place lemonade concentrate into a large pitcher. Add ginger ale; stir well. Score lemon; cut into thin slices. Add lemon slices and raspberries to lemonade mixture.
Place lemonade concentrate in pitcher. Add ginger ale and mix. Slice lemon. Add lemons and raspberries to juice mixture. Serve over ice.
Bruise a handful of peppermint leaves and lemon balm leaves (or lemon verbena).
Add 1 cup water to the leaves and frozen lemonade concentrate.
Let stand for 1 hour.
Strain.
Add ice and 1 quart ginger ale and 1 quart water.
Garnish with fresh mint leaves.
imple Syrup, lemon juice, and sparkling water.
Put the ice
In a gallon pitcher combine peach nectar, pineapple juice & lemonade concentrate.
Gently stir in carbonated ginger ale & sparkling water, then immediately serve over crushed ice.
Combine concentrated lemonade and water.
Add raspberries, 7-Up and champagne.
Serve in punch cups.
Garnish with sherbet or fresh mint, if desired.
Makes 3 quarts or 24 servings.
Recipe can be doubled.
Whisk together the lemon juice, Simple Syrup and vanilla bean paste in a large pitcher. If not serving immediately, refrigerate the pitcher.
To serve, add the sparkling water to the pitcher and stir to combine. Pour the lemonade into individual glasses of crushed ice. Garnish with a sprig of fresh basil or mint and a lemon slice.
Simple Syrup:
In a small saucepan bring the sugar and water to a boil over medium heat, stirring until the sugar is dissolved. Remove from the heat and cool.
up cherry lemonade to each and top off with sparkling water.
dding 4 parts sparkling mineral water to 1 part lemonade, or to
Process berries and water in blender. Add concentrate and 1 cup of the sparkling water. Blend. Pour into pitcher with remaining sparkling water. Serve over ice. Add garnish.
Mix pineapple juice and lemonade.
Add ginger ale and sparkling grape juice just before serving.
Makes 125 (4 ounce) servings.
Put the sugar, lemon juice, lemon zest and blueberries in a blender or food processor. Blitz until the mixture is smooth.
If you wish your lemonade to be pulp-free, strain the mixture through a tea strainer or drive, otherwise pour the mixture into a 2-quart pitcher.
Add the sparkling water and stir to combine. Fill the pitcher with ice and serve.
In a large punch bowl, combine cranberry cocktail and lemonade concentrate.
Stir in sparkling water.
Serve immediately.
Makes 25 servings (about 1/2 cup each).
Thinly slice the lemons and the oranges and place in a large punch bowl. Pour in the thawed lemonade. Gently stir in the club soda and the sparkling apple cider. Add sugar to taste. Add ice.
In a 2-quart nonmetallic pitcher, combine sparkling water, lemonade concentrate and lime juice.
Mix well.
Immediately serve over ice.
Garnish with lime slices.
or a tarter lemonade. Pour into glasses. Top with sparkling water. Serve