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- Dish type
- Summer cocktails
This alcoholic drink is sweet, fruity, refreshing and delicious. It's the perfect summer drink to enjoy all year long. Melon liqueur is stirred with ice, sweet and sour mix, vodka and lemon lime flavoured fizzy soft drink.
14 people made this
- 1 cupful ice cubes
- 85ml melon liqueur
- 4 tablespoons sweet and sour mix
- 2 tablespoons vodka
- 4 tablespoons lemon lime flavoured fizzy soft drink
MethodPrep:5min ›Ready in:5min
- Fill a tumbler with ice cubes and pour in the melon liqueur, sour mix, vodka and lemon lime soft drink. Stir to mix.
Reviews & ratingsAverage global rating:(14)
Reviews in English (12)
What a fantastic drink! I made it exactly as written and then tried it again without the vodka. To me they were just as good that way and much less alcohol.-14 Apr 2008
by Izzy Belle
I love Midori to begin with but thes drink really knocked my sox off! I made a big pitcher when we had guests this weekend and I ended up making another one. The taste is great but you have to be careful not to overdue it. It's so good you just keep drinking and drinking and drinking it. It is a fantastic summer drink.-07 Apr 2008
Soooooooooo good! My girlfriend turned me on to this drink last week and when she told me where she found it I deicided to rate it for both of us. It ROCKS!-14 Apr 2008
Simple Fermented Lemonade
Fermented lemonade is a fun summertime tradition in our house every year!
I can’t think of many other things more “summer” than lemonade, but if we are going to be sipping on something more than a couple times a month during a season, I want it to have some nourishment to it.
Letting your lemonade sit for a few days with some probiotic-rich whey to ferment fills it with gut nourishing flora – and it tastes really good!
You can ferment lemonade a couple different ways. I find using just simple whey to be the easiest for me to handle right now. With 3 very young children, I tend to forget about water kefir grains too easily and then end up having to revive them…again more time! And ginger bugs are great too – but again it’s more time to make, and to keep it alive for more batches they need to be kept fed just like kefir grains…I have enough mouths around here to remember to keep fed, so right now lacto-fermenting (using whey dripped off from yogurt) is the simplest method for me! If you have water kefir grains or a ginger bug alive you can use that versus the whey! (That is also how you will want to ferment if you are dairy free.)
To get your whey, just scoop a container of plain whole yogurt into a dishtowel, tie it up onto a cupboard door, and let it drip into a jar – the liquid dripped off is probiotic-rich whey! The leftover yogurt in the towel is like Greek yogurt or cream cheese – yum!
This batch makes a good gallon of lemonade. It is so delicious right after the first ferment – or you can bottle it and give it a second ferment to give it a bubbly, fizzy finish!
Product links in this section are affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.
Lemonade is a sweet tart refresher any time of the year, but it is especially welcome on warm summer days.
This homemade lemonade recipe is very easy to make and hits the right spot every time.
You can make this recipe in one of two ways. For version 1 you can mix all of the ingredients together until the sugar is fully dissolved.
Sugar doesn’t always dissolve well in cold water though so you may want to take a bit more time and use version two.
In that version you would heat the water, then add the sugar and stir it until it dissolves in the hot water. Add the lemon juice to it and cool before serving. That way you ensure that the sugar is completely dissolved and not sitting at the bottom of your glass.
I have also given you the directions for fresh limeade. We don’t tend to think of limeade as much, but it certainly is just as refreshing.
So whether you are looking to cool down with summer’s favorite drink or your little ones want to open a cold drink stand, this easy recipe should be just the thing.
10 Minute Skinny Lemonade
When I was 6 or 7 years old, my family flew to Colorado for our summer vacation. With lots of my mom’s relatives scattered throughout the state (one in Denver and the rest out towards the rural countryside), we spent a little time with each of them: my mom’s sister, cousin, aunt, and grandma.
Despite being in her 90s, Great-Grandma still lived alone in the same house from my mom’s childhood, located a short distance away from the neighborhood park. With her living room slightly too small for two very energetic children, she and Mom drove us over to the park, where we could soar high on the swing set and dig castles in the sand.
But the best attraction at the park was a gigantic 30-foot long slide built into the side of a hill. Made of metal with a few fun bumps in the middle, it was the perfect entertainment for lazy summer mornings. My brother and I would dash up the steep wooden steps hammered into the hillside and take turns flying down the slide, only to repeat the process as soon as our feet hit the sand at the bottom.
After our tiresome morning of swinging and sliding, we headed back to Great-Grandma’s for lunch. As a treat, she pulled out a few tall glasses and her container of powdered lemonade. My brother and I had never seen that before, so she explained how to spoon a little into each glass, fill it with water, and stir to create the sweet drink.
When we returned home from vacation, we begged Mom to buy the same powdered lemonade for our house—we loved it that much! Once Mom left the kitchen, we started making ours a little differently: we would only pretend to stir the powder in the bottom of the glass. After drinking most of the water, we were left with a few lemony, overly sugary tablespoons… And to kids, that was pure summer bliss.
With temperatures skyrocketing into the 110°s this week, we were desperate for something—anything—sweet and refreshing to cool off. When those Colorado memories resurfaced, lemonade immediately sounded like the most appealing option, but not the powdered kind… This super easy 10-Minute Lemonade !
That’s right, super easy. As in 3 ingredients . Summers are meant to be lazy and low-maintenance, so this recipe simply follows suit! But unlike regular lemonade recipes, this one contains absolutely no sugar, so it’s actually healthy and still lets you fit into that swimsuit!
The recipe starts with freshly squeezed lemon juice . Skip the bottled stuff! That may be fine for sprinkling on apple slices to prevent browning, but not our healthy lemonade. Juice straight from the lemons tastes much brighter and purer, and it’s worth spending 9 minutes slicing juicing them.
I highly recommend a juicer like in the photo below! (I own this one.) It makes squeezing every last drop of juice out of the lemons so much easier than doing it by hand. Plus it catches the seeds so you don’t have to fish them out yourself! They’re really inexpensive, and they’re great for freshly squeezed orange juice too. And limes. And grapefruit. And… Well, you get the picture!
And now, simply mix that lemon juice with cold water and sweetener! I used powdered stevia, a no-calorie plant-based sweetener. You can find it in most health-oriented grocery stores, although the regular Safeways and Targets near my house have started stocking it too.
Because its sweetness is significantly more concentrated than granulated sugar, we only need 1 tablespoon of stevia for this entire recipe. That small amount makes the lemonade taste pleasingly sweet with a subtle tang—a way more realistic flavor compared to that powdered stuff!
I shared this lemonade with my brother, and he and his friends gulped down the entire batch. That’s quite a compliment coming from a lemon lover like him! And now… I think it’s time to make more!
Step 2 | Have a chat with your physician about the safety of master clean diet
If you’re still wanting to give the “lemonade diet” a try, let’s keep going to step 2…Talk to your doctor first!
Always consult your physician before starting this detox process.
This applies to people with cancer, anemia, diabetes, and intestinal obstruction. It also may prove to be a problem for people with chronic health conditions such as diabetes and cancer.
By talking to your doctor, you will be able to learn what is acceptable and what works for you. You may also discover effective alternatives that produce a similar effect, but are less potent.
Fufill your Starbucks cravings with this copycat Green Tea Lemonade. This is a great recipe if you're looking for a healthier lemonade because it's diluted with green tea, which is full of great health benefits. Green tea has been shown to lower cholesterol and even make you smarter. Now, how's that for a homemade drink?
Strawberry and basil is such an elegant combination of flavors and perfect to pair with lemonade for a refreshing and bright twist. This recipe uses honey instead of white sugar for a healthier, yet just as tasty, summertime drink.
The Dispenser's Formulary or Soda Water Guide (1915)
Old Fashioned Lemonade
If you're looking for a fresh squeezed lemonade recipe to make an old fashioned lemonade from scratch, this is it.
Old time lemonade is still a great favorite with many individuals. To make it at the fountain counter place 2 tablespoonfuls of powdered sugar in a 12-ounce glass one-half full of crushed ice.
Now cut a lemon in two, slice each section in two or three pieces, add the juice of the lemon and fill the glass with plain ice-cold water.
Shake thoroughly, pour from shaker into glass, and serve with straws. It should be observed that some patrons object to a great abundance of ice.
Juice of 1 lemon, 1 tablespoonful powdered sugar, 4 ounces soda water (seltzer water), 2 ounces shaved ice. Stir vigorously in a shaker with a spoon, strain into a 12-ounce glass, fill the glass with seltzer (soda) water and stir with a spoon.
Make a soda lemonade (see above), filling the glass to within about an inch of the top. Mix and decorate with lemon and orange slices, pour on top enough to fill the glass with the desired grape juice, and serve without further mixing, with straws.
Make a lemonade in the regular manner and pour in a teaspoonful of raspberry syrup (or strawberry syrup, if you'd like a strawberry lemonade), which will go to the bottom of the glass.
Now, carefully pour on the top the same amount of grape juice WITHOUT stirring.
A piece of pineapple, orange, or other fruit may be added to decorate the drink. The drink may also be made with the glass half-full of shaved ice and the fruit on top. Serve with straws.
Juice of 1 lemon, 1-1/2 ounces pineapple syrup. Place in a 12-ounce glass, fill glass with carbonated water, coarse stream, add a slice of pineapple and a ladleful of crushed pineapple, and serve with a spoon and straws. Price—10 or 12 ounces, 15 cents.
Southern Lemonade, or Old Time Fair Lemonade
Remember this fresh squeezed lemonade recipe when planning a summer picnic, or a family gathering.
Take a good-size watermelon, hollow out the inside, first cutting a small slice from the narrow end to act as a lid or cover, place in a pan on the counter and surround with shaved or cracked ice then fill with lemonade, adding enough extract of Jamaica ginger to suite the taste.
When serving, fill a glass one-fourth full of shaved ice, add one or two pieces of the melon took from the inside, then fill the glass with lemonade and serve with straws and napkins. A big hit on "Fair Day" or "Old Home Week." —F. Mintzer
Juice of 1 lemon, 2 tablespoons powdered sugar, 1/2 ounce grape juice, 1/2 ounce wine (claret), small scoop shaved ice, plain water to fill glass shake, put in 12-ounce lemonade glass finish with a slice of orange and a cherry serve with spoon and straws.
Wholesale Lemonade, or Party Lemonade
3 gallons water, 4 dozen lemons, 3-1/2 ounces citric acid, 20 pounds granulated sugar. Mix and stir adding the paste made from 4 ounces of granulated sugar and the grated rind of 4 of the lemons. This formula is recommended.
Juice of 1/2 lemon, 1-1/2 ounces orange syrup, 2 ounces grape juice, sufficient cracked ice, carbonated water to fill glass. Shake and serve in a tall glass, without straining. Top off with a slice each of orange and pineapple.
You can substitute the leftover syrup from a jar of maraschino cherries for this fancy fresh squeezed lemonade recipe.
The juice of four lemons, twelve tablespoons sugar, eight cups water, one cup maraschino syrup, and a few cherries.
2 ounces cherry syrup, 1/2 glass cracked ice, juice of 1/4 lemon, sufficient plain water. Mix well and top with orange and cherry. Price—10 ounces, 10 cents.
Fresh Squeezed Lemonade Recipe
The Inglenook Cook Book (1909)
Root Beer Lemonade
Take 3 tablespoonfuls of bottled or homemade root beer add 1 lemon sliced and sugar to suit the taste. Place in a gallon jar, add a large lump of ice and fill the jar with water. —Sister Willoughby Felker, Leaf River, Ill.
Fresh Squeezed Lemonade Recipes
Aunt Babette's Cook Book (1889)
Enjoy Fresh Squeezed Lemonade with Ice
History records that chilled, honey-sweetened lemonade was sold by licensed sellers on the streets of Paris as early as the summer of 1676. Now, you can re-create the nostalgic lemonades of the past.
Grate over enough sugar the peel of half the lemons you intend to use, and squeeze the lemons into it with a squeezer. Then beat up as many eggs as you intend glasses of lemonade.
If you are making a quantity, you may take one or two eggs less. Beat up the lemons and the sugar, next add water in proportion, and then shake or beat the whole vigorously for a few seconds. Fill the tumblers half-full of broken ice. Before serving shake again.
Steep three hours in a covered, porcelain-lined vessel five tablespoonfuls of whole flaxseed, one quart of boiling water, and juice of three lemons (extract the seeds). Sweeten to taste.
If too thick, add more water, and then strain. Add ice for drinking. (Also an excellent remedy for coughs.)
Egg Safety — Some beverage recipes call for raw eggs or egg whites. To avoid any health risk, please visit my Eggs and Salmonella page for simple instructions on how to safely use raw eggs in recipes.
History of Lemonade
Lemonade Served to Children at a Public Gathering
Lemonades are among the earliest popular beverages. History records that honey-sweetened lemonade was being sold by licensed vendors on the streets of Paris as early as 1676, and it became a favorite beverage throughout Europe.
In the early 1800s, lemonade was the most popular refreshment in both Canada and the United States. Fresh squeezed lemonade recipes such as those on this page were common.
Not only were lemonade beverages served in homes, but it was the preferred refreshment at sports events, church picnics, and other public gatherings.
In 1838, a French perfume dealer by the name of Eugene Roussel operated a small shop in Philadelphia and sold soda water as a means of extending his trade.
Seeking a way to improve the taste of his lemonades, he created a carbonated lemonade by dissolving sugar in water flavored with lemon juice, and then adding it to soda water.
Roussel is credited with being the first to discover that sweetened fruit flavorings could only be added to carbonated water as concentrated syrups during the bottling process, to avoid lessening the carbonation.
This discovery also avoided unwanted fermentation, as the boiling of the syrup killed any wild yeast spores or bacteria present in the fruit juice. Therefore, Roussel's "Lemon Soda" became the first fruit-flavored soft drink to be bottled and sold in North America.
Carbonated Water (soda water) can be found for sale in the soft drink section of most food and convenience stores.
Torani Soda Syrups can be found for sale at Amazon in dozens of flavors ranging from Classic Root Beer to Watermelon.
Creamy Lemonade Ingredients
With just a few ingredients, it’s easy to get this sweet and refreshing treat poured into a glass and sipped!
Lemons: You will need about 6 lemons for this recipe. Four of the lemons will be juiced, and the other two lemons will be sliced and added to the pitcher. Be sure to wash the lemons thoroughly before juicing them and slicing them. If using bottled lemon juice, use about 2 tablespoons of lemon concentrate for each freshly squeezed lemon.
Sweetened Condensed Milk: The sweetened condensed milk gives the drink sweetness, as well as creaminess. Do not substitute evaporated milk in this recipe. For even more sweetness, feel free to add more than just a 1/4 cup of milk.
Sugar: It doesn’t get much sweeter than adding granulated sugar to the mix!
What you&rsquoll need to make Fresh Squeezed Lemonade
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In addition to these tools, you&rsquore going to need some ingredients to make this lemonade, as well.
- Lemons&mdashor cold pressed fresh lemon juice from the grocery store. We&rsquove found ours in the refrigerated section with the pre-cut fruits. Please do not use the shelf-stable lemon juice from the store&mdashthis lemonade recipe won&rsquot taste nearly as lovely if you do that.
- Cold water&mdashto dilute the lemon juice
- Simple syrup&mdashI know a lot of lemonade recipes are going to tell you to mix sugar and water together, but I&rsquove found that having simple syrup on hand makes the process easier and also so you can drink your lemonade faster.
This lemonade is very tart and refreshing. You can add extra simple syrup if you like yours sweeter!
Sima: Recipe for Finnish Fermented Lemonade
I enjoy cooking, but the things that really excite me are what I call my “food experiments,” fermented or cultured products that rely on the complex interplay of yeast, bacteria, sugar, and oxygen. We regularly brew beer, make kombucha (a fermented tea), yogurt, kimchi, pickles, and sauerkraut all from scratch. Each batch is different, you never know exactly how they will turn out. I have a great fermented foods cookbook called Wild Fermentation with these and many other recipes. It’s written by a quirky guy with a big mustache named Sandor Katz. Katz goes by the nickname, “Sandorkraut,” and crafts all kinds of traditional fermented foods and beverages at his home, on a hippy commune somewhere in the mountains of Tennessee. He lives with HIV and considers eating probiotic, fermented and cultured foods essential to his continued health. I’d love to sit down with this guy over a glass of home-brewed kombucha one day!
So when I came across this Finnish recipe for a fermented lemonade (oh, the things you find on Pinterest!), I was surprised I hadn’t heard of it. This drink, called “sima” is traditionally brewed in Finland on May 1 to celebrate the arrival of spring. It’s the easiest recipe I’ve ever seen for a home fermented beverage, with things that you probably already have in your kitchen.
I was curious about the use of ordinary bread yeast, and the purpose of the raisins–are they there for flavor? To provide more yeast/bacteria? Or just to let you know when its ready (because they rise to the top)? Who knows, it’s certainly a rustic recipe and I can easily imagine old Finnish grandmothers making it in their kitchens.
It’s very slightly alcoholic (<1%), but gets more so the longer you ferment it. It was seriously effervescent and quite refreshing, though with a distinct yeastiness. I’m going to experiment with using other types of yeasts (beer starters, etc.) next time to see how it affects the flavor.
At any rate, this Sima recipe is a good, easy introduction to the world of home fermentation, so give it a try and let me know what you think in the comments!
Day 1: As fermentation begins
Day 3, when I considered it ready and moved it to the refrigerator. The raisins had risen to the top and the pressure was intense when I opened the bottle.