Instructions. Combine the pitted cherries, sugar, and lemon juice in a blender and blend until smooth and there are no bits of cherries left. Strain if desired, but it’s not really necessary. Combine the Cherry Lemonade syrup with still or sparkling water in a 2 to 3 ratio (2 parts syrup for 3 parts water), or to taste. Serve over ice. Well, the ingredients you need for this lemonade recipe for one are: A lemon (for about 3 tablespoons worth of fresh lemon juice) Water – Some hot, and some cold (I’ll explain this in a minute) Granulated sugar. Ice, of course! The first thing you want to do is stir the sugar together with the hot water, right in the glass. Add the matcha powder and ½ cup of cold water to a cup and mix it until the matcha becomes a paste. This makes it easier to mix into the rest of the lemonade. Add the matcha paste, honey syrup, and lemon juice to a pitcher with a few ice cubes and then pour in the remaining water and stir. Garnish with a few lemon slices, if desired.
Heat 1 cup each of sugar and water over medium low heat until the sugar dissolves, then set this aside. Puree the strawberries, remaining sugar, and ½ cup water, then pour this through a fine-mesh sieve into a pitcher. Stir in the lemon juice, simple syrup, and remaining water. Add additional berries or lemon slices as desired, then pour over
Bring to boil over medium-high heat, stirring until sugar is completely dissolved. Cool to room temperature. (You can speed up the process by putting it in the freezer for 15 minutes.) In a large pitcher, combine fresh lemon juice, cooled simple syrup, and remaining 7 cups of water. Serve cold over ice.

In a blender, combine half of the water, half of the sugar, and half of the limes, then pulse 5-7 times. Pour through a fine-mesh strainer into a pitcher, pressing the lime pulp with a spoon to help release juices, then discarding the remaining skins and pulp. Repeat with the other half of the water, sugar, and limes.

In a blender, blend the strawberries and cold water. In a lemonade pitcher, add the sparkling water, lemon juice and sweetener you like. Stir the mixture. Place a sieve above the pitcher and pour the blended strawberry mixture to filter the strawberry pulp. Discard the pulp or keep in the fridge to flavor dessert for later.
Juice the lemons. Add the raspberries, sugar and 2 cups warm water to a blender and blend until smooth. Strain through fine mesh sieve into pitcher, using a spatula to push the liquid through (discard the seeds; this takes a few minutes to complete). Add 4 cups cold water and the fresh squeezed lemon juice.
In a small saucepan, combine 1 cup water with 1 1/2 cups sugar. Place over medium heat and bring just to a simmer, stirring to dissolve the sugar. Remove from the heat and let the syrup cool to room temperature. Transfer to a mason jar, cover and refrigerate until ready serving. 6XhUGAy.
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    • how to make homemade lemonade