Summer Means… Lemonade Cocktails!

We all have that nostalgia for those lazy days of summer, sitting on the porch swing, sipping on a tall, refreshing glass of lemonade after playing outside all day.

What can be more perfect than that? Sipping a SPIKED lemonade after a hard day of work, of course. So, take our advice. When life gives you lemons…make a lemonade cocktail. Enjoy a few of our favorites this summer. And for those of you who don’t feel like sipping, we included a lemonade sorbet.

Blueberry Infused Vodka & Frozen Lemonade Cocktail

Courtesy of Urban Baker

For the Flavored Vodka

(Yields 1 quart Vodka)

Ingredients:

• 14 oz. Vodka
• 1 cup Fresh, Organic Blueberries

Preparation: 
Wash and dry the blueberries. Put blueberries in a 1-quart lidded jar and fill with vodka. Tightly screw on lid and let rest for 24 – 36 hours. Strain vodka into another vessel. Save blueberries and freeze (will be using later for garnish).

For the Cocktail

Ingredients

• 2 tbsp. Prepared Vodka
• 2 tbsp. Sparkling Water
• 12 oz. Lemonade
• Mint Sprig for Garnish
• Frozen Blueberries, for Garnish

Preparation: Pour 2 cups of lemonade in a blender. Add 2 cups of ice and blend. Use more ice if you like your drinks very, very slushy. In an 8 ounce glass, add the flavored vodka and the sparkling water and mix together. Add frozen lemonade to the glass and mix. Garnish with frozen blueberries and mint sprig.

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Vodka Rosemary Lemonade Fizz

Courtesy of Epicurious

(Makes 8 servings)

Ingredients:

• 1 cup Fresh Lemon Juice
• 1 cup Sugar
• 2 (8-inch) Rosemary Sprigs
• 1/2 cup Vodka
• Chilled Club Soda or Seltzer
• 8 (3-inch) rosemary sprigs (for garnish)

Preparation: Bring lemon juice, sugar, and rosemary to a boil in a small saucepan, stirring until sugar has dissolved. Then reduce heat and simmer 2 minutes. Cool completely, about 1 hour. Discard rosemary sprigs. Fill 8 (8 oz.) glasses halfway with ice. Divide syrup (about 2 tbsp. each) among glasses and add vodka (1 tbsp. each). Top off with club soda.

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Bourbon Spiked Lemonade

Courtesy of Becky Rosenthal

Ingredients:

• 1 1/2 cups Water
• 1 cup Sugar
• 1 cup Fresh Lemon Juice (about 4 lemons)
• 1/2 cup Fresh Orange Juice (about 1 orange)
• 6 oz. Bourbon
• Orange, Lemon and Lime Slices
• Fresh Mint Leaves
• Club Soda

Preparation: In 2-quart saucepan, mix water and sugar; heat to a simmer. Simmer about 5 minutes to create a simple syrup. Once sugar is dissolved, let liquid cool. In large pitcher, combine simple syrup, lemon juice, orange juice and bourbon; stir with wooden spoon. Add orange, lemon and lime slices and mint leaves. To serve, pour lemonade over ice into cups, filling each half full. Top each with club soda.

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Apple, Lemon, and Gin Shandy

Courtesy of MyRecipes.com

Ingredients:

• 3 large Granny Smith Apples (peeled and chopped)
• 1/2 cup Fresh Lemon Juice
• 3 tbsp. Fresh Shredded Ginger
• 1/2 cup Simple Syrup
• 2 cups Gin
• 1 (12-oz.) Bottle Chilled Pilsner Beer or Club Soda
• Apple and Lemon Slices (for garnish)

Preparation: Puree apples, lemon juice, and ginger in a blender. Pour mixture through a fine wire-mesh strainer into a large pitcher, pressing to release juices; discard solids. Stir in simple syrup and gin. Chill 2 hours. Stir in chilled Pilsner beer or club soda. Serve over ice. Garnish, if desired.

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Spiced Rum Peach Lemonade Sorbet

Courtesy of Swirls of Flavor

(Makes 6 cups)

Ingredients:

• 1 1/2 cups Sugar
• 1 cup Water
• 1/2 cup Lemon Juice
• Peel from 1 Large Lemon (outer yellow peel only, no white pith)
• 1 lb. Fresh Ripe Peaches, Pitted
• 1 can (11 1/2 oz.) Peach Nectar
• 1/2 cup Spiced Rum
• Fresh Mint Leaves (for garnish)

Preparation: In small saucepan over medium-high heat bring sugar, water, lemon juice and lemon peel to a boil. Reduce heat to medium; simmer until sugar is dissolved and mixture is clear. Remove from heat. Let stand 1 hour until cooled. Strain, discarding lemon peel. Reserve. In blender, puree peaches, with their skins on, and peach nectar until smooth and blended. Add rum and reserved lemon simple syrup. Pulse until blended. Transfer to freezer-proof container. Freeze, covered, 8 hours or overnight. Scoop, garnish with fresh mint, if desired, & enjoy!