Blood Orange Lemonade

I wanted something like the Ginger Lemonade but without going out into the cold to buy the ginger syrup. So I made it myself. I also added the juice of blood oranges, since they are in season.

Ingredients for the syrup:
2 cups sugar
2 cups water
zest of 1 lemon
A large root of ginger
2 yunnan peppers

Ingredients for the lemonade:
1 1/2 cup of lemon juice
1 cup of blood orange juice
4 cups of water


1. In a sauce pot, combine the ingredients for the syrup.

2. Bring to a boil. Then remove from the heat and allow to steep as it cools.

3. Strain out and set aside.

4. Squeeze the lemon juice (takes about a 2lb bag of lemons). Strain out the pits and the pulp.

5. Repeat with the blood oranges.

6. Combine in a pitcher. Add the water and 1 cup of the spiced simple syrup. Mix well. Serve over ice.

Ginger Lemonade

I first stumbled over the Lab syrups at the Je t’aime en Chocolat show. And they blew my mind. I resisted taking them home at the time, but I had an idea for ginger lemonade using their “Infernal Ginger” syrups and finally caved in. No regrets.

2 cups water
2 cups sugar
zest of 1 lemon
1/2 cup Infernal Ginger syrup
4 cups water
1 1/2 cup lemon juice
2 lemons, sliced.


1. In a pot, combine the water and sugar. Turn the heat on medium-low and stir to dissolve the sugar.

2. Add the lemon zest. Bring to a boil and make sure all the sugar is dissolved. Turn off the heat and allow the lemon zest to steep for 5 minutes or so.

3. Filter out the zest.

4. Allow the simple syrup to cool. This will keep in the fridge for a good while.

5. Combine 1 cup of the simple syrup with the rest of the ingredients. I transferred it to a bottle for carrying purpose as I was bringing it to a friend’s. When ready to serve, Pour into a large pitcher with plenty of ice and the 2 sliced lemons.

Blueberry lemonade

I will freely admit I have a slight obsession with lemonade. It tastes of summer and happiness. And this version turns a gorgeous purple red, what’s not to love!

However, next time I make it I think I’ll halve the sugar in the blueberry syrup so that I can have more blueberry taste while still maintaining the nice tartness of the lemons. However the left over syrup is tasty on it’s own, in other drinks or over ice cream.

6 lemons
1 pint blueberries
1 cup of sugar
6 cup water
1 tea spoon vanilla extract (optional)


1. Wash the blueberries. Combine in a pot with 1 cup of water and the sugar.

2. Bring to a boil.
boiling berries

3. Lower the heat and allow to simmer until most berries have burst and the syrup has thickened.
simmer berries

4. In the mean time, squeeze the lemons.

5. Add the remaining water to the lemons and set aside. Carefully mash the blueberry syrup through a sieve to remove the flesh and peels. You should have about 2 cups of syrup. Allow to syrup to cool.

6. Combine the syrup and lemon to taste (I used about a cup). Add the vanilla, stir well and serve cold, over ice.

Lavender Lemonade

I’ve been, how to say, slightly obsessed with any cold summery drinks in the last few weeks. Lemonades, iced teas, floral infusions. So much that my brother picked up a few colored glass bottles so I can store them in something less bulky than the pitcher I’ve been using.

And the same day he brought those home I saw this Lavender Lemonade recipe being shared around on Facebook.  I won’t repost the whole recipe, just the ingredients, pictures and my notes. Go and check out the source website!

1/2 cup honey
5 cups water
1 table spoon dried lavender
Juice of 5 lemons


  • I would probably use only 1/4 of a cup of honey next time, as the honey became the main note, overpowering even the lemons.
  • I allowed the lavender to infuse for about 1h, I would give it more time, once again, to really amplify that note.
  • Pretty color!



Raspberry and Maple Lemonade

It snowed again and I am sick of winter. I’ve also been craving lemonade for a few days. This was the result. Bright, vibrant, just sour enough.

5 lemons
1 orange
2 packs of raspberries
2 1/2 table spoons maple syrup
6 cups water


1. Juice the lemons. I pour the juice through a sieve to remove the pulp and any missed seeds. If you like the pulp, just make sure to catch the seeds.

2. Rinse the raspberries.

3. Blend the raspberries down. I used an immersion blender, but a regular blender would work just as well.

4. Dilute half of the raspberries purée with 2 cups of water.

5. Pour the diluted raspberries through a sieve, into the pitcher with the lemon juice.

6. Work in batches and discard the seeds. Repeat steps 4-6 with the last of the purée.

7. Add the remaining 2 cups of water to the pitcher once all the raspberries are in.

8. Add the maple syrup and mix well to dilute completely. Thinly slice the orange and add to the pitcher. Give it a taste at this point. You might want to add some maple syrup,.

9. Serve cold (over ice) or cut with liquid of choice (tonic, sparkling water, 7up, sparkling wine, white wine, etc)