Fruit and Herb Lemonade
Be sure to pick up a copy of today’s Tennessean, where my recipe for Fruit & Herb Lemonade (excerpted below) is featured! And stay tuned, as I’ll have new writings and recipes appearing in the new Taste section once a month.
I was something of a petite entrepreneur when I was a child. I’d setup elaborate bake sales and lemonade stands at the top of our driveway (which just so happened to be along a very popular bike route in our town). I’d prepare an assortment of baked goods, including cookies, brownies, fudge, etc. as well as a huge pitcher of lemonade, and wait for the thirsty customers to roll by.
Thanks, Mom, for discovering this gem!
I can only imagine how my profits would have soared if I had just looked beyond the tub of powdered lemonade.
No matter your age, homemade lemonade is a true joy. The subtle sweet-and-tart flavor of fresh lemons is something that can’t be reproduced in powdered form. And while, granted, nothing is as easy as dissolving a spoonful of powder in a pitcher of water, making lemonade from scratch is not much harder.
For an even more impressive spread, try these unique lemonade variations, combining fresh summer fruit and herb-infused sugar syrups. With distinctive combinations like peach and thyme, blackberry and mint, and even tomato and basil, summer just got a whole lot cooler. The tomato basil is particularly unique—the lemons and sugar turning a typically savory fruit into a sweet libation. Try it! It’s better than it sounds. But don’t stop there, try combining different fruits and herbs—I’m thinking lavender, lemon verbena, or rosemary could be incredible—the possibilities are endless!
Fruit and Herb Lemonade
Yield: 6 servings
Total Time: 20 minutes
Ingredients:
1/2 cup granulated sugar
1/2 cup water
1 cup lemon juice (from about 4 to 6 large lemons)
3 cups cold water
iceFor Peach Thyme:
2 peaches, peeled* and pitted
2 sprigs fresh thymeFor Tomato Basil:
1 large (8oz) tomato, peeled* and cored
2 tablespoons packed basil leavesFor Blackberry Mint:
1 cup blackberries (or blueberries)
2 tablespoons packed mint leavesDirections:
Combine sugar and 1/2 cup water in a small saucepan set over medium-high heat. Bring to a simmer, then remove from heat. Add herbs; cover and let steep for 5 minutes. Remove herbs and transfer to a glass jar or heat-proof container and refrigerate until cool, at least 20 minutes or until ready to use.
Blend fruit in a blender or food processor until smooth; strain through a fine mesh sieve or run through a food mill to remove any seeds and excess solids.
Combine fruit purée with lemon juice in a large pitcher. Stir in 3 cups cold water and sugar syrup to taste. Pour over ice.
*To easily peel peaches and/or tomatoes, bring a pot of water to a boil. Cut an X-shaped slit in the bottom of fruit. Boil for 30 seconds, then transfer with a slotted spoon to a bowl filled with ice water. When fruit is cool enough to handle, the skins should slide right off.
save
print
Don’t Miss a Meal!
Subscribe to receive new posts from L&OO in your email box:
That’s awesome about the Tennessean, Lindsay! Congrats!
Reply
I used to have lemonade stands too (koolaid) but I think we probably went into debt…at a nickle or a dime and 3 customers all afternoon, I dont think there was much profit. lol
Congrats on your Tenn feature!
Reply
they look refreshing!!!
Reply
Gourmet lemonade–how far the stands have evolved! My grands love lemonade and with all the fresh fruits and herbs available right now, these would be perfect for the warm weather. XOXO
Reply
Blackberry mint sounds amazing!
Reply
Looks so refreshing!!
Reply
What happens to the refrigerated herbs? Do you blend them in as well, once they are cooled?
Reply
oops, i’m sorry. you refrigerated the herb water, not the herbs themselves…
That picture is so funny. Definitely a great find.
Reply
Peach thyme lemonade sounds heavenly!
Reply
Finding wonderful non-savory dishes/drinks to use herbs is great! Thank you for the recipe. I will have to try all of them I guess since I have all of those herbs growing in my garden out back!
Reply
What fun summer drinks! :)
Reply
ohhhh this looks and sounds heavenly! love the grown up flavors!
Reply
Love these varieties to regular lemonade!
Reply
Looks wonderful! I really love the childhood photo too :)
Reply
These are all beautiful, but I REALLY want to try the tomato basil one. What a unique and fabulous idea!
Reply
My favorite would be the blackberry mint! It sounds like a great combination of flavors and very refreshing I bet!
Reply
I loved lemonade stands when I was a kid, and can still appreciate the perfect simplicity of lemonade in the summer. Your flavor twists are such fun! I would be all over that peach thyme.
Reply
YUMMMMM! :)
Reply
that blackberry mint sounds so good right now
Reply
Congrats on the feature! And how adorable is that old photo?! You look the same :)
And I’m probably going to need a dozen of these lemonades today, mmk? Thanks :)
Reply
I love *real* lemonade but to add fruit and herbs is very special indeed. I had a twinge of homesick when I saw the newspaper mention. I went to UTK and raised my kids in Knoxville before moving to Australia. I really miss Tennessee. :)
Reply
This is very creative lemonade, Lindsay. I especially like the tomato basil.
Reply
Already an entrepreneur at such a young age – looks like your business mind started early! I’ve been craving fruity herby lemonades non-stop lately and will definitely be trying your versions! :)
Reply
Congratulations on the feature, and what a beautiful summer recipe! Love the creative combinations!
Reply
You as a petit entrepreneur is an understatement. Gigi (Grams) still has your bag of marbles! Always knew you’d do some fab things, cousin! Can’t wait to see you next week :) xo
Reply
Refreshing idea for wedding guests. Great match for a herb theme wedding. Thank you
Reply
These look sooo refreshing! Can’t wait to try : )
Reply