Lemonade and Punch Recipes

Blueberry Lemonade:

1 cup granulated sugar plus, 2 tablespoons granulated sugar, 2 cups water, 1 pint fresh blueberries, 10
lemons, juiced or 1 1/2 cup lemon juice.

First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring
until the mixture boils. Lower the heat and allow the syrup to simmer for another minute. Remove from heat
and let cool. In a blender or food processor, puree the blueberries with 2 tablespoons of sugar. In a
pitcher, combine the cooled syrup, lemon juice and blueberry puree. To serve, pour 1/4 to 1/3 cup of base
into a glass and fill with water.


Fruit Punch:

1 quart pineapple juice, chilled, 1 quart orange juice, chilled, 1 and a half quarts cranberry cocktail juice,
chilled, 2 liters ginger ale, chilled, Sliced fruits as desired (such as strawberries, kiwi, star fruit, or
pineapple slices).

In a large punch bowl combine pineapple, orange, cranberry juices, and ginger ale. Stir in fruit slices. Add
ice or ice ring. Serve chilled.


Gingerade:

2 (12 fluid ounce) cans or bottles ginger ale, 1 cup granulated sugar, 1 1/2 cups prepared lemonade, 2 cups
ice

In a large punch bowl, combine the ginger ale, sugar, lemonade and ice. Stir to blend well and serve.


Green Punch:

2 packages lime Kool-aid, 1 large can pineapple juice (46 oz. can), 1-2 2-liters of lemon-lime soda (or ginger
ale).

Make Kool-aid according to directions. Add pineapple juice. Add soda to taste. Keep remaining soda to add
as necessary.


Icy Blender Lemonade:

1 large lemon, peeled and seeded, 1/2 cup white sugar, or to taste, 3 cups cold water, 6 ice cubes.

Place the lemon, sugar, cold water, and ice cubes into the container of a blender. Blend until smooth, and
serve immediately.


Lemonade Plus:

2 (12 fluid ounce) cans frozen lemonade concentrate, 1 lemon, sliced, 1 lime, sliced, 1 grapefruit, sliced, 1
orange, sliced.

Into a gallon pitcher, empty both cans of lemonade concentrate. Place the sliced lemon, lime, grapefruit and
orange in the pitcher. Stir in water until pitcher is full. Chill in refrigerator.


Old Fashioned Lemonade:

1 1/4c. sugar, 1/2c. boiling water, 1 1/2c. fresh lemon juice, 4 1/2c. cold water.

Combine sugar and boiling water, stirring until sugar is dissolved. Add lemon juice and cold water. Mix well.
Chill.


Orange Lemonade:

1 cup Sunkist® freshly squeezed lemon juice, 3 cups water, ½ cups sugar, 2 cups Sunkist® freshly
squeezed orange juice, 4 Sunkist® fresh orange slices, ½" thick 4 Sunkist® fresh lemon slices, ¼" thick

Combine Sunkist fresh-squeezed lemon juice, water and sugar, and blend well to dissolve sugar. Add
Sunkist fresh-squeezed orange juice. Mix well and chill. Place 1 orange slice and 1 lemon slice with ice
cubes in a tall glass. Pour chilled Sunkist Orange Lemonade over ice.


Party Punch:

1 (64 fluid ounce) bottle fruit punch, 2 (15 ounce) cans pineapple chunks, 1 pint strawberries, hulled and
sliced, 2 bananas, sliced, 2 pints fruit flavored sherbet, 1 (2 liter) bottle lemon-lime flavored carbonated
beverage.

In a large punch bowl, pour fruit punch. Add pineapple chunks, strawberries and bananas. Slide in the
sherbet and slowly pour in the lemon-lime soda.


Pineapple Limeade:

1/3 cup sugar (to taste), 3 cups unsweetened pineapple juice, 1/2 cup fresh lime juice, 1 quart carbonated
lemon lime beverage chilled, lime slices for garnish (optional).

Mix sugar, pineapple juice and lime juice; stir until sugar is dissolved.
Chill for at least 4 hours. When ready to serve, add the chilled soda. Serve in glasses and garnish with lime
slices.


Pink Lemonade:

2 cups white sugar, 9 cups water, 2 cups fresh lemon juice, 1 cup cranberry juice, chilled.

In large pitcher combine sugar, water, lemon juice and cranberry juice. Stir to dissolve sugar. Serve over
ice.


Strawberry-Kiwi Punch:

1 46-ounce bottle strawberry-kiwi blend or berry blend carrot-based drink (V-8 Splash), chilled, 1 cup rum or
vodka (optional), 1 recipe Strawberry-Kiwi Ice Ring (see recipe below) or 2 cups ice cubes, 2 12-ounce cans
lemon-lime carbonated beverage, chilled.

1. Pour strawberry-kiwi drink and rum or vodka, if you like, into a punch bowl. Float Strawberry-Kiwi Ice Ring
or ice cubes on top.
2. Slowly pour lemon-lime beverage down side of punch bowl. Stir. Makes seventeen 4-ounce servings.
Strawberry-Kiwi Ice Ring: Pour 1/2 cup white grape juice or water into a 5- to 6-cup ring mold. Freeze. Peel
and slice 1 kiwi. Remove stems from 4 to 6 strawberries; halve berries. Arrange fruit on frozen juice. Pour
1/2 cup white grape juice or water over fruit. Freeze. Pour 2 cups white grape juice or water over frozen
mixture. Cover and freeze. To unmold ring, dip bottom of mold into hot water for a few seconds. Remove ice
ring; wrap in plastic wrap and freeze until serving time.


Sunny Citrus Cooler:

1 (46 ounce) can pineapple juice, 2 (12 ounce) cans frozen orange juice concentrate thawed, 3/4 cup
lemonade concentrate, 6 cups chilled ginger ale, orange slices (optional).

In a 1 gallon pitcher, combine the first three ingredients. Add ginger ale and mix well. Serve over ice.
Garnish with orange slices if desired. Refrigerate leftovers.


Watermelon Lemonade:

2 cups cubed seeded watermelon, 1/2 cup apple juice or white grape juice, 1/3 cup lemon juice or lime
juice, 1-2 Tbs. honey.

In a blender container, combine watermelon, apple juice, lemon juice and honey.
Cover and blend until smooth.
Serve over ice.