Flavored Lemonade Recipe

Make simple lemon syrup

In a heatproof measuring cup or small saucepan, combine granulated sugar and hot water (0.5 cup). Stir until the sugar dissolves completely to make a sugar syrup. Remove from heat and let cool 5 minutes.

Juice fresh lemons until you have 1.5 cups of lemon juice. Strain seeds and large pulp through a fine mesh sieve into a pitcher.

Stir the cooled sugar syrup into the lemon juice in the pitcher. Add the fine salt and stir to combine.

Add 4 cups cold water to the lemon-sugar mixture. Taste and adjust: add up to 0.25 cup simple syrup or additional sugar/honey if you prefer sweeter, or more water if too tart.

Add ice cubes to chill immediately or refrigerate 30–60 minutes to serve cold without dilution.

Mint (bright, classic)

Lightly clap 8–12 fresh mint leaves between your palms to release oils, then add to the pitcher. For stronger flavor, muddle remaining mint leaves gently in a small bowl with 1–2 tablespoons of the prepared lemonade before adding to the pitcher. Let steep 10–20 minutes, then taste and remove large mint pieces if desired.

Basil (herbal, summery)

Tear 6–10 basil leaves and muddle gently with 1–2 tablespoons of lemonade to bruise and release flavor. Stir into the pitcher and steep 10–15 minutes. Strain out large leaves if you prefer a clear drink.

Raspberry or Blueberry (fruity)

Place 1 cup raspberries or 1/2 cup blueberries in a blender with 2–3 tablespoons of lemonade. Pulse until puréed, then press the purée through a fine mesh sieve into the pitcher to remove seeds. Stir to combine and chill.

Strawberry

Muddle or purée 1 cup hulled sliced strawberries with 2 tablespoons lemonade, strain if you want seed-free, then stir into the pitcher.

Cucumber & Ginger (refreshing, crisp)

Lightly muddle 1/2 cup peeled cucumber slices with 1 tablespoon ginger and 2 tablespoons lemonade. Strain the mixture into the pitcher to remove solids and stir to combine. For stronger ginger heat, let steep 10 minutes before straining.

Lavender or Floral

Steep 1 teaspoon culinary dried lavender in 2 tablespoons of just-boiled water for 5 minutes, strain, and stir the lavender infusion into the lemonade. Use sparingly — taste before adding more.

Honey-sweetened

If using honey instead of sugar, warm 2 tablespoons honey with 2 tablespoons hot water and stir until dissolved. Mix into lemon juice, then continue with cold water. Adjust to taste; honey adds floral notes.

Taste the flavored lemonade and adjust sweetness or intensity: add up to 0.25 cup simple syrup or extra honey for sweetness, or more lemon juice for brightness.

Fill glasses with ice. Pour lemonade over ice, making sure any fruit purée is evenly distributed. Garnish each glass with lemon slices, a sprig of mint (or basil), and edible flowers if using.

Serve immediately. Leftover lemonade (without ice) keeps covered in the refrigerator for up to 3 days. If flavors were steeped (mint, basil, ginger, lavender), remove solids before storing to prevent bitterness.