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Kicked-up Lemonades

Why not make your lemonade stand upscale with these refreshing variations?


Start with our basic lemonade recipe, and then have fun coming up with your own combinations. Two of our favorites are Raspberry Lemonade and an Arnold Palmer-style made with decaf tea. Have a cooler nearby to hold bags of crushed ice so each customer gets a cold, frosty serving—it might bring them back for seconds, too!


Basic Lemonade


8 cups water

1 1⁄2 cups sugar

Juice from 12 lemons (1 1⁄2 cups)

Lemon slices for garnish (optional)

Combine ingredients in a pitcher. Stir until sugar dissolves then add ice and lemon slices, if desired.


Raspberry Lemonade


Juice from 8 lemons (1 cup)

1 cup sugar

7 cups water

1 cup raspberries

1. Combine lemon juice, sugar and water in a pitcher. Stir until sugar dissolves.

2. Puree raspberries. Pour puree into lemonade through a strainer, pressing down with the back of a spoon to release the juice. Stir well and add ice.

3. Garnish with blueberries if desired.


Arnold Palmer


4 cups brewed decaffeinated tea

4 cups water

1 1⁄4 cups sugar

3⁄4 cup lemon juice


1. Pour warm, but not hot, tea into a pitcher.

2. Add water and sugar and stir until sugar dissolves. Then stir in lemon juice and add ice.


Sweet Alternatives: To cut or replace granulated sugar, try substituting stevia powder, honey, agave syrup or maple syrup to your family’s taste.



By Bridgett Hurley

Photograph by Laura Flowers


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