New recipes

Snackshot of the Day: Lemonade

Snackshot of the Day: Lemonade

Photos of all things food and drink from The Daily Meal

Jane Bruce

Lemonade is the perfect refresher on a hot summer day.

The Daily Meal's editors, contributors, and readers dig into some pretty great restaurants, festivals, and meals. There's not always enough time to give a full review of a restaurant or describe in depth why a place, its food, and the people who prepare it are noteworthy, so Snackshot of the Day does what photographs do best, rely on the image to do most of the talking.

Today's Snackshot is of lemonade. Summer is coming to a close (noooooooooo!!!), but there are still plenty of ways to enjoy it while we have it. Today is National Lemonade Day, and what screams "summer" more than an ice-cold glass of lemonade (other than maybe a bikini)? So go to the store and buy some lemons and sugar, and cheers to the dwindling daylight.

Read more about The Daily Meal's Snackshot feature. To submit a photo, email jbruce[at]thedailymeal.com, subject: "Snackshots." Follow The Daily Meal's photo editor Jane Bruce on Twitter.


Homemade Lemonade

Heat 4 cups sugar with 6 cups of water in a medium saucepan until it's dissolved. Set this in the fridge to cool.

Chill the lemon juice if you have the time.

Pour the lemon juice into a large vat. Pour in 3/4 of the syrup, then top off the vat with ice. Pour in 8 cups of water (give or take), stir it around, then give it a taste. Add more syrup if it needs sweetness, or more water if it needs dilution.

Add 2 cups raspberries, blueberries, blackberries, or sliced strawberries to the lemonade for different flavors.

Make hard lemonade by adding 2 cups light rum or tequila to the lemonade. (Naughty! Adults only!)

Making a big ol&rsquo batch of lemonade is one of my favorite summertime rituals, and I&rsquod be seriously lost and forlorn in the wilderness if something happened to the worldwide lemon crop one year and I wasn&rsquot able to make it. No mix or frozen concentrate can possibly give you the same fresh lemony flavor as the real stuff plus, when you make your own, you can control the level of sweetness to suit your tastes. If you like things a little sweeter, you can up the syrup if you like things so tart, your face contorts&hellipyou can ease up on the syrup a bit.

And a plus: Your hands will smell like lemons all day!

4 cups sugar
2 dozen lemons
Water
Ice

A few hours (or a whole day) in advance, make a sugar syrup by combining 6 cups of water&hellip

With the sugar in a large saucepan.

Heat it over medium heat until the sugar dissolves. Set the syrup aside and let it cool, or store it in the fridge, covered, until you&rsquore ready to make the lemonade. It&rsquoll be slightly thick and viscous.

I&rsquom obsessed with the word viscous right now. I apologize in advance.

Juice all the lemons into a pitcher.

This will exhaust you and make you want to take a nap.

Then pour it through a fine mesh strainer to strain out all the pulp.

Smush it all around to get out every last bit of juice.

If you have time, refrigerate the juice until it&rsquos chilled&hellipbut you don&rsquot have to.

Pour the juice into a serving vat or tub&hellip

Then pour in about 2/3 to 3/4 of the syrup. Set the remaining syrup aside.

Just before serving the lemonade, fill the vat with ice&hellip

Then pour in 8 cups (or so) of cold water.

Stir it around until the juice and water are well combined.

Then be sure to give it a taste. If it seems overly tart, add in the rest of the sugar syrup. If it seems too strong overall, add in another 2 cups of water. Don&rsquot be afraid to play with the quantities to suit your taste&hellip

And keep in mind that the ice itself will add some water content.

When it&rsquos totally perfect, serve it up!

Nothing better in the world.

Notes
Both the sugar syrup and the lemon juice can be prepared the day before, then stored in the fridge.

Variations
Add 2 cups raspberries, blueberries, blackberries, or sliced strawberries to the lemonade for different flavors.

Make hard lemonade by adding 2 cups light rum or tequila to the lemonade. (Naughty! Adults only!)


  • 1.75 gallons cold water
  • 5.5 cups white cane sugar
  • 6 cups fresh squeezed lemon juice (lasts for 3 days)

Combine all lemonade base ingredients in a bucket. Whisk by hand until the sugar is dissolved.

Peel and seed cucumbers. Shred with a robot coup attachment. Place the pulp in a strainer over a bucket, and press out the juice. Or let sit overnight. Cucumber juice lasts for 5 days.

More Info


Tulsa KIPPsters Learning with Lemonade

Sunday, May 6 th , Tulsa KIPPsters will have the exciting opportunity to participate in a fun, hands-on learning activity! Lemonade Day, a national initiative purposed to teach children about entrepreneurship and money management, is coming to Tulsa for the first time. KIPP Tulsa was one of the first community partners invited to participate in the city’s Lemonade Day launch. KIPP Tulsa is not the only KIPP school involved in Lemonade Day. Lemonade Day started in Houston in partnership with Houston Independent School District and KIPP Houston has been involved with the event for several years.

All students participating are currently going through a curriculum that covers such topics as creating a business plan, money management, finding an investor, and a location for lemonade stands. Children are able to keep the revenue, but Lemonade Day seeks to inspire them to “Save some, share some and spend some” of what they earn. Last year, of the over $15 million raised nationally on Lemonade Day, students donated $5.8 million.

I’m excited to report that 30 excited KIPPsters are signed up, creating business plans, and unique lemonade recipes. I can’t wait to see the creative ways that our kids bring Lemonade Day and what they have learned to life next Sunday. Not to mention that I can’t wait to taste their delicious lemonade recipes.

KIPP Tulsa is proud to partner with Lemonade Day to further impact students positively, and to give them insight into not only earning money, but philanthropy as well. If you are in town, make sure to find your way to a lemonade stand near you!


Do your kids get stomachaches after eating a meal? (check out my blog on digestion) If so, they may need enzymes. But, here is something easier than taking a pill…drink lemon juice! Give your child the juice of one lemon 10 minutes before a meal. Once the juice hits the esophagus, it turns into an alkaline. But the juice will stimulate the pepsin enzyme and will help them digest their meal easier.

The amount of sugar in lemonade is substantial. Here are some options: use organic sugar. It is free from pesticides and is not processed like regular sugar.

The other option is stevia. It is a sugar from the stevia plant and does not have all the issues that processed sugar has. It is 200 times sweeter than regular sugar (you would use a lot less) and studies have shown it is a healthful alternative for diabetics.

The main ingredient in lemonade is water. Check out my blog on all the helpful benefits of water.


Snackshot of the Day: Lemonade - Recipes

August 20, 2014 at 8:14 am · Filed under Beverages, Food Holidays, Recipes

The wild lemon originated in Assam, India and northern Burma. It was cultivated, and travelers brought it to China, across Persia and the Arab world to the Mediterranean.

The wild fruit was very acidic and filled with seeds. Given the scarcity of sweeteners, it was initially used as an ornamental tree in early Islamic gardens, producing fragrant blossoms.

The trade in lemon juice and lemonade was quite considerable by 1104, says Wright. Documents from the Cairo Geniza, the medieval Jewish community in Cairo from the tenth through thirteenth centuries, show that bottles of lemon juice were mixed with lots of sugar, consumed locally and exported.

So you can celebrate today, National Lemonade Day, with our classic lemonade recipe, make the Sparkling Melon Lemonade recipe below, or spike it with a clear spirit, particularly gin, tequila or vodka.

RECIPE: SPARKLING MELON LEMONADE


Preparation

1. MAKE a simple syrup: Combine water and sugar in a small sauce pan and simmer until the sugar is dissolved. Chill completely before using.

2. PURÉE the melon in batches with some of the lemon juice and simple syrup, using a blender or food processor. Use even amounts of each ingredient each time. Combine all batches once blended in a large 3 quart pitcher, and chill at least 4 hours.

MORE LEMONADE RECIPES


THE HARD STUFF: LEMONADE WITH SPIRIT

RECIPE: LONDON LEMONADE GIN COCKTAIL

This elegant cocktail is a world apart from bottled hard lemonade, and takes less than three minutes to put together. It’s perfect for brunch, outdoor parties, warm days and menus that go with lemonade.

Ingredients Per Cocktail


Preparation

1. FILL a shaker with ice and add ingredients. Shake vigorously for one minute.


Snackshot of the Day: Lemonade - Recipes

August 20th is National Lemonade Day. When was the last time you had a glass of fresh-squeezed lemonade?

Most of the lemonade drinks sold in supermarkets are made with lemon juice concentrate or worse, lemon flavoring.

Treat yourself to the real thing!

In addition to the recipes below, check out How To Glam Your Homemade Lemonade.


FLAVORED LEMONADE RECIPES


MAKE FROZEN LEMONADE

Use fruit purée or syrups to create frozen lemonade. Here’s how to make frozen lemonade.


LEMONADE COCKTAIL RECIPES


Our current favorite lemonade cocktail is Fishers Island Lemonade, sold in cans.


LEMONADE TRIVIA

Lemons originated in China, India, and Myanmar, and as sugar also originated in the general region, it’s safe to assume that some form of sweetened lemon water was first enjoyed in the ancient Far East.

VARIETIES OF LEMONADE


[1] The easiest: Mint lemonade. Just crush a sprig of mint in your hand and drop it in (photo © Simit & Smith).


[2] Strawberry lemonade (photo © Cocina de Color Lila).


[3] Blueberry Watermelon Lemonade (photo © Blueberry Council).


[4] Layer other flavors, like this lime zest rim, or a combination of lime zest and chili powder (photo © Saint Marc Pub Cafe |


Success is sweet, but lemonade doesn’t have to be! Since Lemonade is our passion we are always looking out for great lemonade recipes. These recipes caught our eye because they are delicious but also lower in sugar. As you set up your next lemonade stand you might find them to be a useful addition—they may even help you grow your customer base! Happy lemon squeezing.

10 Minute Skinny Lemonade

Sweet with a slight tang, this lemonade is perfect for cooling off on hot summer days!

  • 1 cup (240mL) freshly squeezed lemon juice (about 6-7 medium lemons)
  • 4 cups (960mL) cold water
  • 1 tbsp (12g) powdered stevia

Add all of the ingredients to a pitcher or large bowl, and stir until the stevia has completely dissolved. Serve immediately over ice, or cover and chill until ready to serve.

Strawberry Lemonade

  • 8 cups water
  • 2 cups ice
  • 6 lemons, juiced
  • ½ teaspoon stevia
  • 1 pint strawberries, sliced

In a large pitcher, combine water, ice, lemon juice, and stevia. Stir in strawberries, and let sit for 15 minutes.

Recipe courtesy of elanaspantry.com

Mint Lemonade

  • 6 lemons
  • 1/4 cup granulated sugar Coupons
  • 6 cups cold water
  • 30-40 mint leaves
  • Ice cubes

Put sugar along with 1/2 cup water in a small pot and cook on low until the sugar has dissolved (1 minute). Let cool for a few minutes. Juice the lemons and get rid of the seeds. Add the lemon juice to a pitcher and add 4 cups of water. Add sugar syrup to the pitcher and mix well. Add more water or plenty of ice cubes if you find the lemonade too strong. Put 6-10 mint leaves into each cup and muddle for a few seconds using a pestle. Add a little lemonade and muddle for a few more seconds. Finish this lemonade recipe by filling each glass 3/4 full and adding a few ice cubes.

Healthy Lemonade

  • ½ cup coconut nectar or coconut sugar or xylitol or honey
  • 1 cup water
  • 1 cup freshly squeezed lemon juice (from approximately 6 lemons)
  • 4 cups cold water

Add sugar and 1 cup water to a small saucepan. Bring to a boil, stirring frequently. Once boiled, remove from heat and add to a glass pitcher. Add lemon juice and remaining water. Place in the fridge for 2-3 hours to chill. Serve with ice cubes.

Do you want to participate in next year’s Lemonade Day? Contact your local city to find out how your child can learn to be an entrepreneur, or learn how you can volunteer in your community.

About Lemonade Day

Lemonade Day is a non-profit dedicated to teaching every child across North America the business and financial skills that are the key ingredients of entrepreneurship. By learning these skills early in life, children will be better prepared to be successful, financially healthy adults. Through our fun, hands-on program Kids K-5 are empowered to start their very own business—a lemonade stand—and experience the feeling of earning real money, using 100% of their profit to spend, save and share based on their own goals.

Lemonade Day is in 62 cities throughout the United States. Over the past 10 years, we have served more than 1 million kids in our kid entrepreneur programs and in 2016 alone, 101,000 kids participated in Lemonade Day.


Colleen’s Cookbook

Love It : My mom would really love this one, actually. She’s a huge citrus fan. But that picture really speaks for itself, doesn’t it? It looks so moist and delectable but lacks factory-like uniformity, like any good homemade cake.

Fear It : Well, it is cake. Even if it is one of Cooking Light’s magical low-fat makeovers, it still packs a lot of sugar calories. Note that one serving is a sliver-sized 16th of a cake. Moderation, moderation.

Teach It : Check out how the recipe actually uses lemonade in the cake in the form of frozen concentrate. It’s not simply a fancifully named lemon cake here. And you’ll have enough concentrate leftover to have an excuse to make a pitcher . . .

Eat It : . . . but I wouldn’t drink it alongside. Lemonade overload, you know? A glass of milk doesn’t sound quite right, either (visions of lemon-curdled milk). Maybe a nice cup of fizzy seltzer or club soda with a lemon wedge.

Lemonade Layer Cake
Source: Cooking Light
Yield: 16 servings

  • 1 ⅓ cups granulated sugar
  • 6 tablespoons butter, softened
  • 1 tablespoon grated lemon rind
  • 3 tablespoons thawed lemonade concentrate
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 large egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ¼ cups fat-free buttermilk
  • Cooking spray
  • 2 tablespoons butter, softened
  • 2 teaspoons grated lemon rind
  • 2 teaspoons thawed lemonade concentrate
  • ½ teaspoon vanilla extract
  • 8 ounces 1/3-less-fat cream cheese
  • 3 ½ cups powdered sugar

Preheat oven to 350 degrees.

To prepare cake, place first 5 ingredients in a large bowl beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups level with a knife. Combine flour, baking powder, salt, and baking soda stir well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture beat well after each addition.

Pour batter into 2 (9-inch) round cake pans coated with cooking spray sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack remove from pans. Cool completely on wire rack.

To prepare frosting, place 2 tablespoons butter and the next 4 ingredients (2 tablespoons butter through cream cheese) in a large bowl beat with a mixer at high speed until fluffy. Add powdered sugar, and beat at low speed just until blended (do not overbeat). Chill 1 hour.

Place 1 cake layer on a plate spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.

CALORIES 322(28% from fat) FAT 9.9g (sat 5.9g,mono 2.9g,poly 0.5g) PROTEIN 5g CHOLESTEROL 53mg CALCIUM 60mg SODIUM 293mg FIBER 0.5g IRON 1mg CARBOHYDRATE 54.1g


French Lavender Lemonade

When Life Gives You Lavender, make French Lavender Lemonade.


Therefore, I find my next door neighbor’s children quite brilliant to make a tradition of selling lemonade on the street corner throughout the summer.

My neighbor told me her boys have made as much as $180 selling their lemonade on a Saturday. I couldn’t believe it at first. Such a huge profit for two little boys, from lemonade.

Then, I tasted their brew and the answer was clear. Superior Lemonade.

This is no powdered lemon-drink they are selling! The boys use freshly squeezed organic lemon juice and lavender.

No wonder they can charge a $1 a cup of this blessed beverage. My neighbor claims the boys make the lemonade on their own, but I find that highly suspect. *wink*

Fresh French Lavender Lemonade is the perfect beverage for summer. It’s light and tangy with a delicate floral essence.

The lavender leaves are steeped in a simple syrup to extract the essence. Because the leaves are removed before the lemon juice and water are added, the flavor comes off as very mysterious and highly complex.

I’m giving you the French Lavender Lemonade recipe as a double batch, because I guarantee one small pitcher’s worth will not be enough. Once you taste this lemonade, you’ll understand!


Watch the video: What is Lemonade Day (January 2022).