Best Lemonade Drinks for Summer and Monsoon Season

Find out about Lemonade Drinks for Summer and monsoon season (rainy, humid days). Lemonade drinks are the best choice in those season’s to fill up the vitamins and salts deficiency in body. Most Recipes make ~10 – 12 Cups of lemonade (will vary by type.)

Watermelon Lemonade

• 1  1/2 Cups Lemon Juice
• 1/4 Cup Sugar
• 5 cup water
• 5 cups fresh watermelon juice

Process:

• Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.

• Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.

         If you’re not in a mood to make it all, no worries, you can find this delicious Lemonade at Bistro 201, Lahore.

Raspberry Peach Lemonade

• 1  1/2 Cups Lemon Juice
• 1/4 Cup Sugar
• 5 cup water
• Handful of Raspberries (blended, juiced or muddled)
• 3 Peaches (blended &juiced )

Process:

• Place first 5 ingredients in a medium saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes. Remove from heat; cool slightly.
• Strain mixture through a sieve into a bowl, reserving liquid and solids. Place solids in a blender; process until smooth.
• Combine pureed mixture and liquid. Stir in lemon juice. Cover and refrigerate 1 hour or until thoroughly chilled. Serve over ice.
  This lemonade drink is available at many places of Lahore including The Grill House, Bistro 201 or Arcadian Cafe.

Sparkling Pink Peach Lemonade

• 1  1/2 Cups Lemon Juice
• 1/4 Cup Sugar
• 5 cup water
• 3 Peaches (blended &juiced )
• 2 Springs Fresh Mint (chopped)

Process:

• Cut 1 lime into 4 slices; reserve for garnish. Squeeze juice from remaining limes into 1-1/2-qt. plastic or glass pitcher.
• Add drink mixes, club soda and nectar; stir until mixes are dissolved.
• Serve in ice-filled glasses topped with raspberries. Garnish with reserved lime slices.
  You have to reach at Bistro 201 or Timmy’s Restaurant, Lahore to get the delightful taste of this drink

Classic Strawberry Lemonade

• 1  1/2 Cups Lemon Juice
• 1/4 Cup Sugar
• 5 cup water
• 1  1/2 Blended Strawberries

Process:

Place the ice cubes, water and lemonade concentrate into the container of a blender. Process until ice is finely blended. Add strawberries, and puree until well blended. Taste, and adjust flavors if you like. This recipe is very flexible.

You can get it at many places of Lahore like, The Grill House, Galitio’s Lahore or Chaaye khaana.

Lemonade Drinks for Summer

Mint Lime-ade

• 1  1/2 Cups Lemon Juice
• 1/4 Cup Sugar
• 5 cup water
• 1  1/2 cups fresh lime juice (instead of lemons)
• 2 Springs Fresh Mint (chopped)

Process:

• Combine 2 cups water, sugar, and chopped mint in a small saucepan; bring to a boil.
• Cook until sugar dissolves, stirring frequently. Remove from heat, let stand 10 minutes.
• Strain through a sieve into a bowl; discard solids.
• Combine the remaining 4 cups water, sugar syrup, and lime juice in a large pitcher, stirring well.
• Serve over ice, garnish with mint sprigs and lime slices, if desired.

Mint Lima-ade is menu of eateries of Lahore including; The Grill House(DHA Phase 3), Platter Junction, Galito’s Lahore, Bistro201, Chaaye khaana and Arcadian Cafe.

Frozen Lemonade with Blackberry puree

• 1  1/2 Cups Lemon Juice
• 1/4 Cup Sugar
• 5 cup water
• 1/3 Cup Fresh orange Juice
• 3/4 cup plus 2 tbs, simple syrup
• 1 pint fresh blackberries, juiced (about 1/3 cup), plus more blackberries for garnish
• 4 fresh mint sprigs

Process:

• In a small bowl, stir together the 1 1/4 cups lemon juice, the orange juice and the 3/4 cup simple syrup. Set aside
• In another small bowl, stir together the blackberry juice, the 1 tsp. lemon juice and the 2 Tbs. simple syrup. Set aside.
• Put the ice cubes in a blender and add the lemon juice mixture. Using the ice crush feature of the blender or high speed, blend until smooth.
• Put 1 Tbs. of the blackberry puree into each of 4 glasses. Pour in the frozen lemonade, dividing evenly. Garnish each with a mint sprig and a few blackberries. Serve immediately.

Pineapple Lemonade

• 1  1/2 Cups Lemon Juice
• 1/4 Cup Sugar
• 5 cup water
• 1 cup fresh Pineapple juice
• squeeze of lime

Process:

• To make the simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved; let cool.
• In a large pitcher, whisk together simple syrup, lemon juice, pineapple juice, lime juice and 5 cups water. Place in the refrigerator until chilled.
• Serve over ice.

 Arcadian Cafe and  Cosa Nostra Cafe at MM alam Road Lahore offers the best kind of Pineapple Lemonade. 

Lavender Lemonade

• 1  1/2 Cups Lemon Juice
• 1/4 Cup Sugar
• 5 cup water
• 1 cup sugar
• 1/2 Cup lemon juice
• 7 Sprigs lavender (stems & buds)
• 1/2 cup lime juice
• 2 tbsp, raw honey

Process:

• Pour 1/2 the water in a pan, bring to boil and remove from heat
• Add honey and dried lavender let steep for approximately 20 minutes.
• Strain mixture and pour into larger container.
• Add lemon juice and the remaining water.  Stir well
• Refrigerate

Pink Lemonade Sherbet Punch

• 1  1/2 Cups Lemon Juice
• 1/4 Cup Sugar
• 5 cup water
• 1 can frozen pink lemonade concentrate
• 1 carton raspberry sherbet
• 2 liters seltzer water with lemon added

Process:

• In a large glass punch bowl, mix the lemonade and lemon-lime soda.
• Add in half of the sherbet, and stir well to make frothy.
• Add in small scoops of the remaining well-frozen little sherbet balls.
• And the lemon and/or orange slices (if using).
• Serve immediately.

Pomegranate Pink Lemonade

• 1  1/2 Cups Lemon Juice
• 1/4 Cup Sugar
• 5 cup water
• 1  1/2 cup pomegranate juice

Process:

• In a large pitcher combine pomegranate juice and frozen lemonade.
• Add 4 cups of water and mix.
• Divide the juice into two large glass bottles – this should fill each bottle by half.
• Then, add 3 cups of water to fill each bottle to just below the top.
• Close, shake, and chill for at least 2 hours before serving.

You can get the fresh taste of Pomegranate Pink Lemonade at Timmy’s restaurant, Lahore.

Fresh Honey Lemonade

• 1  1/2 Cups Lemon Juice
• 1/4 Cup Sugar
• 5 cup water
• 1/3 to 1/2  cup Honey

Process:

• Heat 1 cup of water on the stovetop over high heat until steaming. Remove from heat and add honey, stir until dissolved. Allow to chill in the refrigerator.
• Add to pitcher chilled honey mixture, remaining water, fresh lemon juice, and lemon slices, stir to combine. Refrigerate until ready to serve. Add ice to individual glasses, if desired. Serve with fresh mint leaves. Enjoy!

Sparkling Mint Lemonade

• 1  1/2 Cups Lemon Juice
• 1/4 Cup Sugar
• 5 cup water
• 1 cup fresh mint leaves
• 8 fl. oz simple syrup
• 2 cups sparkling water

Process:

• Bring sugar and water to a boil, stirring to dissolve sugar. Boil 1 minute.
• Add lemon peel strips and mint sprigs (I prefer Kentucky mint, but any will work).
• Cover and let stand 30 minutes to infuse syrup with flavors.
• Strain through a sieve into a large pitcher.
• Add lemon juice.
• Stir well and chill for at least 2 hours.
• At serving time, add sparkling water.
• Place ice cubes in a glass, and fill with mint lemonade.

Many cafes including The Grill House, Galito’s Lahore, Chaaye khaana, Timmy’s restaurant and Arcadian Cafe, offers this Sparkly Mint Lemonade.