Drink Menu Summer Page Recipe
Make Drink Menu Summer Page Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Classic Summer Lemonade
Strawberry-Basil Sparkler (Non-alcoholic)
Iced Green Tea with Honey & Ginger
Cucumber-Mint Cooler (Low-calorie)
Method
Classic Summer Lemonade
- 1
Make simple syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves. Remove from heat and let cool to room temperature (about 15–20 minutes).
- 2
Juice lemons
Roll the 6 lemons on the counter to loosen juices. Cut in half and juice until you have about 1 1/2 cups (approx.) of lemon juice. Strain seeds and pulp through a fine mesh sieve into a pitcher.
- 3
Combine and chill
Add the cooled simple syrup to the lemon juice. Add 4 cups cold water and stir. Taste and adjust: add more water if too strong or more syrup if too tart. Refrigerate until chilled, at least 30 minutes.
- 4
Strawberry-Basil Sparkler (Non-alcoholic)
- 5
Muddle strawberries and basil
In a large pitcher, add the hulled and halved strawberries, basil leaves, and 1 tablespoon sugar. Use a muddler or the back of a wooden spoon to gently mash until the strawberries release their juices and the basil is fragrant (about 30–45 seconds).
- 6
Add lemon and chill
Stir in 2 tablespoons fresh lemon juice. Let the mixture sit 10 minutes to macerate so flavors meld.
- 7
Finish with sparkling water
Strain the strawberry-basil mixture through a coarse sieve into a clean pitcher if you prefer a smoother drink, pressing on solids to extract juices. Discard solids or reserve a spoonful for garnish. Add 4 cups cold sparkling water and gently stir. Add ice to glasses and pour. Garnish with strawberry slices and a basil leaf.
Iced Green Tea with Honey & Ginger
- 8
Steep tea with ginger
Place 4 green tea bags and the thinly sliced ginger into a heatproof pitcher. Pour 4 cups hot (not boiling) water over them (about 175–185°F / 80–85°C). Steep 3–4 minutes for a bright, not bitter, brew. Remove the tea bags and ginger slices.
- 9
Sweeten and cool
While the tea is still warm, stir in 3 tablespoons honey until completely dissolved. Add 2 cups cold water to cool the concentrate and speed chilling. Let the tea come to room temperature, then refrigerate until cold, about 30–45 minutes.
- 10
Cucumber-Mint Cooler (Low-calorie)
- 11
Muddle cucumber and mint
In a pitcher, add the thinly sliced cucumber and mint leaves. Muddle gently with a muddler or wooden spoon to release cucumber flavor and mint oils—about 20–30 seconds. If you prefer a stronger flavor, muddle a little longer.
- 12
Add lime and water
Stir in 2 tablespoons fresh lime juice. Add 4 cups cold water or sparkling water and mix gently to combine.
- 13
