- Cocktails and Spirits
August 20, 2012
The Sparkling Lemonade.
In honor of Alex's Lemonade Stand, the Silverleaf Tavern in New York City created this (adult) version of sparkling lemonade. Enjoy this today, and proceeds go to Alex's Lemonade Stand.
Calories Per Serving
- 1 1/2 Ounce simple syrup
- 1 1/2 Ounce Fresh lemon juice
- 1/2 Ounce club soda
- 1 1/2 Ounce sparkling wine
Pour simple syrup, lemon juice, and soda into a champagne flute. Top with sparkling wine. Garnish with a lemon wedge.
Calories Per Serving158
Folate equivalent (total)9µg2%
Have a question about the nutrition data? Let us know.
Recipe: Sparkling fermented lemonade with honey
Yep, I was one of those kids who had a lemonade stand. My brother and I set up a few of them over the years, but failed to corner the lemonade market or reach millionaire status despite our best efforts.
Our lemonade was made to exacting standards: fresh-squeezed lemon juice with just the right ratios of water and sugar. (Our proprietary formula remains a closely held trade secret.) Our happy employees (us) and retail lemonade outlet (a table with a cardboard sign) made the sale of our lemonade even more compelling.
On a good day, we’d rake in windfall profits of $20. Later, we’d plunder our corporate accounts and use our lemonade earnings to buy the latest Hotwheel car or comic book. This lack of financial discipline likely explains why our lemonade company never went public on the stock exchange.
Fast forward to today: The Tyrant and I have a Zone 7b potted citrus garden to help feed our citrus addiction. Part of our collection includes three Meyer lemon trees…
Step 1 to make the perfect lemonade: use Meyer lemons
Meyer lemons from our tree about to be turned into fermented lemonade.
In case you’ve never heard of them, Meyer lemons (Citrus × meyeri) are — in our opinion — the best lemon out there. The fruit can grow as big as an orange. When perfectly ripe, the skin is nearly orange in color as well. Both the skin and the pulp are delicious — in fact, we use the whole fruit, skin and all, when making salsas.
Sure, one could argue that Meyer lemons aren’t truly a lemon since they’re a hybrid between a citron and a mandarin/pomelo cross. Regardless, we highly recommend using Meyer lemons whenever a recipe calls for lemons, this one included!
Can you use something other than Meyer lemons to make this fermented lemonade recipe? Sure, and it will still be delicious, so carry on!
A new twist: fermented lemonade with honey
As a kid, I had no idea what fermentation was. Perhaps our lemonade stand would have achieved international success with a fermented lemonade offering on the menu.
However, as an adult, I (and The Tyrant) have become somewhat obsessed with fermentation. This is due to the remarkable flavors fermentation produces and the equally remarkable health benefits of consuming fermented foods/beverages.
This year, we had an abundance of citrus fruit (including Meyer lemons) to use up, plus a 5-gallon bucket of honey from our hive. This combination of ingredients afforded us an opportunity to try a new twist on the age-old lemonade recipe by making a sparkling fermented lemonade with honey.
“Sparkling” simply refers to the delightful, bubbliness of the finished product, made possible by C02 produced via friendly microbes (similar to the bubbles in beer or homemade fermented cordials).
Sparkles! See those beautiful bubbles? Those are CO2 created during the fermentation process and they provide a champagne-like effect in your mouth as you drink your fermented lemonade.
In our first trial attempt at honey-fermented lemons, we included the skin and pith of the fruit and we didn’t add any water. The result: more of a health tonic than something you’d want to drink for pleasure due to the skin imparting a strong bitter flavor during the multi-week fermentation process. The Tyrant described it as “lemon cough syrup.”
However, this initial experiment gave us the insights necessary to go in a new direction resulting in this fermented lemonade with honey recipe.
Here are three recipe tips to help you make your own perfect fermented lemonade with honey:
1. Only use the lemon juice and pulp — not the skin and pith.
Peel off the topmost layer of skin on your Meyer lemons rather than throwing them away. They have tons of culinary applications.
As per our lemon cough syrup experiment mentioned above, we only used the juice of our Meyer lemons to make this recipe. We left out the skin and pith to make sure we didn’t end up with a final product that was too bitter.
Since the golden-orange-colored Meyer lemon skins are so delicious and make a wonderful zest, we used a carrot grater to remove the skin first before juicing. We then dehydrated the skins and will use them in other recipes where needed.
The pith (the white inner skin) went into our compost.
2. Lemon juice: honey: water ratios
Our ratio of lemon juice: honey: water is about 2: 1: 1. For example, as the picture below shows, we used about 4 cups of fresh lemon juice, 2 cups of honey, and 2 cups of water in each jar when making our batches of fermented lemonade.
Honey on the bottom, lemon juice in the middle, water about to go on top. The only three ingredients you need to make sparkling lemonade – microbes do all the hard work via fermentation.
These ratios aren’t set in stone. You might prefer a more honey-forward or more lemon-forward beverage if so, tweak your ratios accordingly. Or maybe you want a less concentrated drink, in which case you’d add more water at the start.
Consider our ratios a starting point for your first experimental fermented lemonade, then tweak accordingly as per your preferences.
3. Fermentation time
Ferment your lemonade at room temperature (around 70°F) in a spot that doesn’t get any sunlight.
No, you don’t need to add any commercial inoculants/yeasts to make this recipe. All the microbes you need are in/on the lemon skin, the honey, and/or floating around in the air. You’re just creating the ideal environment for the ones you want to harness and proliferate.
How long should you allow your fermented lemonade to ferment? Here again, that’s totally up to you, but keep the following in mind:
The fermentation process in your lemonade should start to noticeably kick off after about 3-4 days (you’ll see bubbles forming at the top and even more bubbles when you stir). After 1 week, the mixture is even more bubbly it’s also delicious, but still relatively sweet.
Day 4 of fermentation and you can see the bubbles forming at the top along with a bit of the pulp that made it through the strainer.
You could put your fermented lemonade in the fridge after one week thus arresting fermentation and have a perfectly delicious final product. However, we prefer a dryer/less sweet fermented lemonade, so we let ours continue to ferment for anywhere between 14-21 days (the microbes eat the fructose in the honey, reducing overall sugar content and lessening the sweet flavor).
Two other important tips here:
- Stir the mixture vigorously with a clean spoon at least twice per day to aid fermentation by providing oxygen to the microbes
- Take a small taste each time you stir to monitor how your fermentation is developing
When your fermented lemonade tastes perfect to you (before it starts to develop any off flavors) put a metal lid on it and put it in the fridge. The cold basically puts the yeasts and lactic acid bacteria to sleep, slowing fermentation to a crawl.
You can store your fermented lemonade in the fridge for months, but we’d be amazed to meet anyone who doesn’t drink every drop of it long before then!
Ebooks by Cakewhiz
Regardless of what you call it, nothing can be better than SIPPING on a glass of this fruity Summer beverage while sitting out at the patio.
I took my family’s sparkling TRADITIONAL lemonade recipe and modified it a bit.
That resulted in this delicious kiwi cucumber lemonade you saw above and this blueberry lavender lemonade below.
Most lemonade recipes with fruit require simple syrup but I prefer to crush the fresh fruits and use that instead.
It’s a HEALTHIER alternative and tastes very light and pleasant.
I like to use sparkling water BUT you can make this QUICK sparkling lemonade with:
Want more simple summer cocktails?
If you can't get enough Smirnoff Red White and Berry, make sure to try my American Mules. Another simple summer cocktail is my 2 ingredient Moscato slush. You'll also love this vodka sunrise from Cupcakes and Cutlery.
Whether you're tailgating, barbecuing, or just enjoying your weekend off, I hope you get the chance to indulge in some boozy sparkling lemonade made with Smirnoff Red White and Berry vodka. Just remember to drink responsibly!
Summer is the time for fresh-squeezed lemonade, and spiking it transforms the refreshing beverage into an adults-only delight. This spiked lemonade recipe is best with light rum or vodka and features a homemade lemon zest syrup for extra flavor. It's made by the pitcher, too. You'll have plenty to share or keep in the fridge for a quick cocktail.
Some people like a stronger lemonade while others prefer it slightly alcoholic, so this recipe is adaptable. As you fill the pitcher, you can build a balance of flavors that perfectly suit your taste. In general, lemonade is made with 1 part each of simple syrup and lemon juice and 2 to 3 parts of water. When spiking lemonade, the liquor replaces a portion of the water (in the recipe, it's about 1/2 part).
Lemon wheels are great, but you can also get creative with the garnish and give your lemonade a pop of color and flavor. Lime slices, fresh berries, and seasonal fruits are easy and fun additions. Or add a herbal sprig to each glass: basil, lavender, and rosemary are perfect for lemonade.
Easy Sparkling Lemonade Recipe aka Lemon Bubbles
- Author: Diana of thechiclife.com
- Prep Time: 5 mins
- Total Time: 5 mins
- Category: Drinks
- Cuisine: American
This mocktail is lightly sweetened and light on the lemon flavor. If you want more of a true lemonade flavor, you may want to add more fresh-squeezed lemon juice till it tastes to your liking.
Lemon slices make a great garnish.
A sprig of mint will add color and flavor. Enjoy this outside with friends over BBQ chicken, grilled tofu, or fresh-off-the-grill hamburgers.
Prep time: approximately 1 hour, plus chill time *Vegetarian, Vegan*
- Juice of 5-6 small lemons
- 2 1-liter bottles sparkling water (I like Pellegrino)
- simple syrup, to taste, recipe follows
- 1 lemon, sliced thin, optional for garnish
- mint sprigs, optional, for garnish
- In a pitcher, add fresh-squeezed lemon juice, sparkling water, and simple syrup. Add lemon slices and let drink chill in the refrigerator until you’re ready to serve.
- Serve with a lemon slice in each glass. Add a sprig of mint for more garnish, color, and flavor.
This recipe is super fast if you have simple syrup ready to go. If you don’t, it’s very easy to make. Just make sure it cools before continuing with the rest of the recipe.
!Make simple syrup:
Combine and stir together 1 cup of sugar and 1 cup of water in a medium sized pot and turn stove to medium heat. Bring to a boil. Lower heat to simmer and cook for 10 minutes. Let cool 30 minutes to 1 hour in the pot.
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What Do I Need To Make Sparkling Lavender Lemonade?
- fresh lemons
- sparkling water
- lavender extract
- violet food coloring (optional)
Pro Tip: Use Food Grade Extract – For this recipe I used lavender essential oil, but fresh lavender flowers and dry lavender will work just the same. If using dry lavender make sure it is culinary lavender. I’ll give you the run down in the recipe below. If you do opt to use essential oil – please make sure that it is food grade. Not all essential oils are created equally.
People always think about chilled lemonade during hot summer days. If you want to know how to prepare a cool and bubbly version of lemonade, you can follow this Sparkling Lemonade recipe and the bursting citrus flavor can always be described as a unique feature of this amazing drink. You can prepare it in a speedy manner and the ingredients are easily available. Many people have become ardent fans of this tangy beverage and it has become an inevitable option on hot summer days. This drink can be prepared quite easily and all ingredients can be purchased for a local grocery store. A large group of people say that it is one of the most delicious lemonades and according to them, limes can also be added to make this drink truly unique. First of all, you have to take a saucepan.
People always think about chilled lemonade during hot summer days. If you want to know how to prepare a cool and bubbly version of lemonade, you can follow this Sparkling Lemonade recipe and the burst.
Try this delicious Sparkling Lemonade cocktail with a sparkling wine. Find the perfect sparkling wine here.
- 1 Cup(s) Sugar (or substitute with your favorite sweetener)
- 1 Cup(s) Water
- 8 Cup(s) Cold water
- 1 Cup(s) Freshly-squeezed lemon juice
- 1 Bottle of chilled sparkling wine
- 1 Lemon, sliced
- 1 Lemon for garnish
1. Make a simple syrup by adding sugar and 1 cup water to a saucepan. Bring to a boil over low heat and stir until the sugar dissolves. Remove from the heat and set aside.
2. Pour cold water, lemon juice, lemon slices and simple syrup into a large pitcher and stir well.
3. Pour lemonade into glasses, filling about 1/2 to 2/3 the way full.
4. Top off each glass with sparkling wine and garnish with curls of lemon peel or additional slices of lemon.
Share the Goodness
- For the Sumac Syrup:
- 2 cups water
- 2 cups sugar
- 3 tablespoons ground sumac
- For the Soda:
- 1 cup club soda or seltzer
- 1/4 cup sumac syrup
- 1 tablespoon juice from 1 lemon, plus 1 lemon, cut into wedges
For the Sumac Syrup: Combine water and sugar in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar is dissolved. All to cool to room temperature. Add sumac, stir to combine, and allow to infuse for 5 minutes. Strain through a fine mesh strainer. Sumac syrup can be stored in a sealed container in the refrigerator for up to 5 days.
For the Soda: For each serving, combine 1 cup club soda, 1/4 cup sumac syrup, and 1 tablespoon lemon juice in a cup. Add ice and stir. Serve immediately with lemon wedges.