Two Lemonades

That’s right, you get two lemonades for the price of one post! The sight of Meyer lemons inspired donuts, and they also inspired lemonade. I squeezed extra lemon juice when I made the donuts so that I could make some lemonade. The funny part is that even though I’ve made all sorts of dishes, I had never made lemonade before, so I was excited to find some ideas and methods.

What to do with lemons?

It was easy to see that the popular method involves making a simple syrup on the stove before somehow mixing it with lemon juice. I used half Meyer lemons and half regular lemons for the juice, as well as a couple squirts from one of those plastic lemon juice things (I needed just a touch more juice).

The first attempt was a little tart, but still good:

Cranberry Lemonade

  • 1/2 cup plus 1 teaspoon sugar
  • 2.5 cups water
  • 1/3 cup plus 2 teaspoons lemon juice
  • Cranberry juice

Heat the sugar and 1/2 cup water on the stove in a small saucepan over medium heat. Bring to a boil and stir until the sugar dissolves. Then, remove from heat and let cool.

You can pop it in the fridge to make it go faster. Then, when chilled, strain the lemon juice. Stir together the rest of the water, the lemon juice, and the simple syrup. To make it a Cranberry Lemonade, simply add in some cranberry juice to taste (I added about one cup).

Love the color!

Mint and Lemon Thyme-Infused Lemonade (by Jennie at Straight From the Farm)

  • 1.5 cups sugar
  • 5.5 cups water
  • Optional: Vanilla bean (split), mint sprigs, lemon thyme sprigs, or other herbs you like

Split the vanilla bean open down the middle

Start by making the simple syrup: heat 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. I brought the syrup to a simmer to help the sugar dissolve before adding in the herbs.

Then, remove from the heat and let it come to room temperature.

Slice the lemons thinly and place in a large bowl.

I threw out the ends.

Pour the remaining cup of sugar over top and use wooden utensils to mash (I used a spatula and spoon together).

As I started getting the juice, I then removed the pieces and strained them, squeezing tightly. I got about two cups of juice in all.

Strain the juice, then pour it into your pitcher with 5 cups of water, stirring.

Then strain the syrup and add that as well, stirring.

I have a nifty pitcher that allows me to then put the used herbs in the middle to continue flavoring it.


I really liked the smoothness and mint of this one, but the cranberry flavor in the other, so I might do a combination of the two next time.

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