Classic Lemonade Recipes—Plus, the Most Refreshing Variations

By Lynn Andriani
February 14, 2011
Anna Williams
Cold, refreshing lemonade is just the thing for picnics or barbecues, and making it couldn't be simpler. Try a basic version or one of our twists on the classic recipe.
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Lemonade might just be the unofficial drink of summer: It's simple to make, refreshing on a hot day, and complements so many favorite summer picnic and BBQ foods, from burgers and potato salad to fish tacos and ribs. Although there's no arguing with the classic-a little sweet, a little tart-there are so many ways you can play around with the basic recipe. No matter the lemonade you're making, follow Martha's advice to roll the lemons on the countertop before squeezing them. Applying gentle pressure with the heel of your palm will really get the lemons' juices flowing and help you extract the most juice possible.

Then, have a little fun. Herbs are a fantastic way to jazz up lemonade, whether you fancy lavender, lemon verbena, mint, or thyme (which is especially nice with a splash of gin). Fruit is another natural addition to lemonade; this collection of recipes includes a watermelon version (vodka optional), as well as a couple of raspberry-infused takes, and one that's fizzy thanks to a splash of seltzer. We've also got recipes for using in-season cherries, sour cherries, or blueberries.

Lemonade and iced tea are famous friends, and this round-up of recipes features two tea-centric lemonades: one made with orange pekoe tea, and another made with floral hibiscus tea, as well as juicy strawberries (its jewel-toned hue is a stunner). Still thirsty for more? Consider frozen lemonade (shown here) or go with pink lemonade, brightened with cranberry juice; a slushy frozen lemonade; or, if you're feeling fancy, sparkling roasted vanilla lemonade.

Oh, and don't forget the boozy potential of lemonade. Much as we like the classic, we also adore versions spiked with vodka, gin, or whiskey.

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Martha's Extra-Lemony Lemonade

Mike Krautter
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Of course we're starting with Martha's own recipe. It uses lemons in three ways: the juice, slices, and a syrup made with lemons sweetens the drink.

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Watermelon Lemonade

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How do you make lemonade even better and brighter? Purée watermelon and add the juice!

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Muddled Ginger-Mint Lemonade

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Three strong flavors come together in this extra powerful lemonade, the muddled mint and fresh ginger balance the tart taste of citrus. This recipe makes one serving but feel free to increase the amounts and make a big batch. It's so good you'll be sure to want more.

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Frosty Coconut Lemonade

Pernille Loof
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This recipe takes lemonade into dessert territory. It's made with lemon sorbet, fresh raspberries, and coconut milk-and it's delicious.

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Sparkling Fresh Lemonade

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On particularly hot day, what you need is lemonade with bubbles. For those times there's this simple recipe that calls for the classic lemonade ingredients (lemons and sugar), plus sparkling water.

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Cucumber Lemonade

Linda Pugliese
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This might be the most refreshing lemonade ever-and it's certainly the first green lemonade we've seen.

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Thyme Lemonade

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An elegant, herbal spin on lemonade. Fresh thyme is added to the simple syrup for the lemonade. It's not hard and really takes lemonade to the next level.

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Sparkling Strawberry Lemonade

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This is a classic crowd pleaser, especially popular with kids-maybe because this lemonade is heavy on the strawberries. Seltzer gives it sparkles.

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Triple Citrus-Ade

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There's orange and lime and lemon juice in this super-citrusy take on lemonade.

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Sour Cherry Lemonade

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There's cherry lemonade and then there's sour cherry lemonade. We love this bright, tart reviving drink on hot day.

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Boozy Frozen Lemonade

Christopher Testani
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A slushie, granita-like take on lemonade made with simple syrup and fresh lemon juice and blended with gin is the perfect summer cocktail.

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Raspberry Lemonade

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Here's another colorful take on lemonade. This one is less sweet than strawberry lemonade but just as refreshing, and its flavor is a magical mix of raspberries and citrus.

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By Lynn Andriani