New This Month


These drinks are great served simply over ice. But to tap into their full potential, use them as bases for new concoctions. See our serving suggestions below.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Makes 2 1/2 to 4 cups

Photography: Sang An

Source: Martha Stewart Living, June 2011


To Make Lemonade

  • 3 cups fresh lemon juice (from about 18 lemons)
  • 1 1/4 cups superfine sugar

To Make Limeade

  • 2 1/2 cups fresh lime juice (from about 14 limes)
  • 1 cup superfine sugar

To Make Orangeade

  • 3 1/2 cups fresh orange juice (from about 12 oranges)
  • 1/2 cup fresh lemon juice (from about 3 lemons)
  • 3/4 cup superfine sugar


  1. Combine 4 cups water with "ade" ingredients in a pitcher; stir to combine. Refrigerate for at least 1 hour. Divide among ice-filled glasses.

Cook's Notes

Serving Ideas for Lemonade: Make an Arnold Palmer by mixing with equal parts iced tea, or stir in vodka and fresh mint. For Limeade: For a take on the margarita, stir tequila and some fresh cilantro into the pitcher, or use the juice to make Micheladas by adding beer, Worcestershire sauce, and soy sauce; serve with lime wedges. For Orangeade: Try a twist on the screwdriver by adding vodka and some fresh rosemary to the pitcher. For a Creamsicle-inspired drink, float a scoop of vanilla ice cream in Orangeade.

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