Infused Lemonades Recipe

Make simple syrup

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely (about 3–4 minutes). Remove from heat and let cool to room temperature.

Juice lemons

While the syrup cools, juice enough lemons to yield 2 cups (about 8–10 medium lemons). Strain the juice through a fine-mesh sieve into a pitcher to remove seeds and excess pulp.

Add the cooled simple syrup to the lemon juice. Pour in 4 cups cold water, stir to combine, and taste. Adjust sweetness by adding up to 1/2 cup more water or more simple syrup/honey as desired. Refrigerate the base lemonade while you prepare infusions (at least 15 minutes).

Prepare infusion containers

Choose one infusion per batch or prepare two in separate pitchers. Use a clean 1- to 2-liter pitcher or a large jar for each infusion. Add 1–2 cups of lemonade to each container as a base for steeping so the flavor transfers without diluting the rest of the batch.

Muddle delicate herbs and fruits

For mint, basil, strawberries, raspberries, blueberries, and cucumber: place the chosen fruit/herb in a bowl or the bottom of the pitcher and gently muddle 8–10 times with a muddler or the back of a spoon to bruise and release aroma (do not pulverize). Use roughly the listed quantities: 1 cup mint, 2 cups strawberries, 1 cup raspberries, 1 cup blueberries, or 1 cup cucumber slices.

Bruise woody herbs and ginger

For rosemary and thyme, clap rosemary/twist thyme between your hands to release oils and add to the pitcher with 2 tbsp sliced ginger. For lavender, place 1 tsp culinary lavender in a tea ball or cheesecloth to avoid gritty texture.

Steep for appropriate time

Cover pitchers and refrigerate. Steep times: delicate herbs and fruits (mint, basil, cucumber, berries) 30–60 minutes; woody herbs and ginger 2–4 hours; lavender 15–30 minutes (or until floral aroma is present). Taste periodically and remove solids once the flavor reaches your preferred intensity to avoid bitterness.

Strain and combine

When infusion reaches the desired flavor, strain the infused lemonade back into the main pitcher through a fine sieve (press lightly on solids to extract more flavor, but avoid forcing bitter compounds). Discard solids or reserve some fruit slices for garnish.

For a sparkling version: when ready to serve, fill glasses with ice or crushed ice, add 1 part infused lemonade to 1 part sparkling water (adjust to taste). Stir gently.

For stronger sweetness adjustments: if using honey, dissolve 3 tbsp honey in 1/4 cup warm water and stir into the batch or add additional simple syrup to taste.

Garnish each glass with a lemon slice and a small sprig of the herb or a few whole berries or cucumber slices from the infusion for visual appeal.

Store leftover infused lemonade in the refrigerator for up to 48 hours. For best freshness, remove solids after infusion and keep refrigerated. Do not freeze.