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Lemonade a couple ways

  • Yield: 6 fluid cups 1x


This lemonade is sweetened by sugar and agave nectar yielding a very smooth result. It makes a great base for fruit or herbal lemonade. If I could drink a margarita right now, I’d swap the lemons out for limes and add a little tequila and grand marnier.


  • 1 c. water
  • 1/2 c. pure cane sugar
  • 2 tbsp. agave nectar
  • 1 cup lemon juice, freshly squeezed (about 6 lemons)
  • 4 c. chilled water, purified


  1. In a small saucepan, combine 1 cup of water and sugar. Heat on medium-high until sugar is dissolved. Turn off heat and stir in agave nectar.
  2. Meanwhile, juice lemons. To extract more juice from the lemon, cut a small slit in the lemon and cook in the microwave for 30 seconds.
  3. Into a pitcher, combine the sugar solution (simple syrup), lemon juice, and chilled water. Stir to combine.
  4. Refrigerate and serve cold. If too sweet for your liking, dilute with water.


•To make herbal lemonade, add a couple sprigs of herbs (basil, thyme, mint) to the simple syrup while cooling. Continue making recipe as follows. Leave sprig in for a more pronounced flavor.

•To make fruit lemonade, puree one cup of fruit (strawberry, watermelon, cherry) with one cup of water and 2 tablespoons of agave nectar. Pour through a fine mesh sieve and stir into lemonade.

•To make an Arnold Palmer, mix equal parts lemonade and prepared tea.

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