Sparkling Lemonade Recipes

Steps:

• Pour the sugar and 1 cup water into a small pot and place over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove from the heat and add the mint sprigs. Let the mint steep for 10 minutes, then discard the mint.
• Add the mint simple syrup to a large pitcher, punch bowl or serving canister. Add the lemon juice, blackberries, raspberries, strawberries and lemon wheels and give a good stir. When ready to serve, fill the pitcher halfway with ice. Top the mixture with seltzer and give a good stir. Serve over ice with sprigs of fresh mint.

Steps:

• In a small saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. , Transfer to a pitcher. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Stir in club soda. Serve over ice.

Steps:

• In a large pitcher, combine cold water, lemon juice and sugar, stir until sugar dissolves.
• Cover and refrigerate until chilled.
• Just before serving, gradually add soda water down edge of pitcher, stir to mix.
• Garnish.
• Pour lemonade over ice cubes in glasses.
• Garnish each serving with lemon slices and mint sprig.

Steps:

• Combine the peppercorns, sugar and lemon zest in a shallow bowl. Smash with the back of a wooden spoon until the peppercorns are crushed. Moisten the rims of 6 glasses with a little lemonade, then dip in the peppercorn mixture.
• Combine the lemonade, gin and sparkling rose in a pitcher. Fill the prepared glasses with ice, then add the cocktail.

Steps:

• Make the lemonade syrup: Peel the lemons into long strips (try not to get too much of the white part, or pith, as it can be bitter) and set aside, then juice the lemons and strain out the seeds.
• Place the juice, lemon peels and sugar into a medium saucepan over medium-high heat, stirring to combine. When the mixture starts to boil, reduce the heat to low and allow to simmer for about 15 minutes, until the mixture just barely starts to thicken, then remove from the heat and allow to cool completely.
• Make the butterfly pea flower tea: Bring 6 cups of water to a boil and add the tea leaves. Allow to steep for 15 minutes, then strain out the tea leaves and cool completely.
• Make the punch: Mix the lemonade syrup and sparkling water in a large punch bowl (start with 2 liters and add more as necessary to taste). Put the butterfly pea flower tea in a pitcher, and place it next to the punch bowl, as well as bowls of lemon wedges and ice cubes and tall glasses.
• Guests should put several ice cubes in a glass, then ladle the sparkling lemonade into the glass and squeeze a fresh lemon wedge over the top. Then pour about 1/8 cup of the butterfly pea flower tea over the top to see a magical color transformation!

Steps:

• Combine 1 1/2 cups water and sugar in a small saucepan over high heat. Cook until the sugar is dissolved, about 2 minutes. Cool the simply syrup completely. This simple syrup can be made 1 week in advance and stored, covered, in the refrigerator.
• Combine the simple syrup, lemon juice and orange juice in a pitcher. Mix in the club soda. Add the lemon slices, orange slices and mint.
• Fill glasses with crushed ice. Add 1 shot bourbon to each glass and fill to the top with the sparkling lemonade. Garnish each glass with mint.

Steps:

• In medium saucepan over high heat, bring water and sugar to a boil. Boil for 1-2 minutes or until sugar is dissolved. Allow to cool, then put in a covered container in fridge.
• Fill a pitcher with ice and add syrup mixture, juices and club soda. Stire, add lemon and lime slices to garnish.
• Serve immediately.

Steps:

• Combine the peppercorns, sugar and lemon zest in a shallow bowl. Smash with the back of a wooden spoon until the peppercorns are crushed. Moisten the rims of tall glasses with a little lemonade, then dip in the peppercorn mixture.
• Combine the lemonade, gin and sparkling rosé in a pitcher. Pour into the glasses.

Steps:

• Bring 1 cup water and the sugar to a boil in a small saucepan, stirring until sugar is dissolved. Let cool completely; refrigerate until ready to use.
• Put syrup, lemon juice, and sparkling water in a pitcher. Stir in the ice.

Steps:

• Combine frozen raspberries, sugar and 1/2 cup water in medium saucepan.
• Stir over medium heat until sugar dissolves and berries thaw.
• Increase heat and boil 3 minutes.
• Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in stainer.
• Mix lemon peel into raspberry syrup in bowl.
• Chill until cold.
• Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend.
• Fill 6 glasses with ice cubes.
• Pour raspberry lemonade into glasses.
• Add fresh raspberries to each glass, if desired.
• Garnish with lemon slices and serve.

Steps:

• Mix sugar, juice and coloring.
• Chill.
• Just before serving add club soda.
• Garnish.