Fruits Lemonades

• 1 cup strained lemon juice
• 1/2 cup caster sugar
• 500g strawberries, hulled, halved
• 3 cups chilled sparkling water

Combine the lemon juice, sugar and a pinch of salt in a bowl and stir until the sugar dissolves. Place the strawberries in a blender with the lemon mixture and puree until smooth. Add the sparkling water and pulse quickly to combine. Pour strawberry lemonade into a jug or glass bottle and serve with ice.

• 600ml orange juice
• 8 tablespoons mango sorbet
• juice from 1-2 lemons

Mix them all together and serve immediately. For a beach cocktail replace the orange juice with gin.

• 750ml fresh grapefruit juice
• 350ml sparkling water
• a handful of fresh mint leaves

Mix well all the ingredients and serve very cold. For a beach cocktail you can add tequila or vodka.

• 4 big ice cubes
• 1 kg watermelon pulp
• 4 tablespoons honey

Crush in a blender the ice cubes. Remove the seeds from the watermelon pulp and add the pulp to the ice then add the honey and mix well. Serve in tall glasses. For more flavor add wild strawberry liqueur.

The mild flavor of the watermelon blends nicely with the tart lemon juice. This unusual lemonade recipe will quench your thirst and keep you refreshed all afternoon long.

• 6 cups watermelon
• 1 cup water
• 1/3 cup sugar
• 1/2 cup lemon juice

Remove as many seeds as you can from the watermelon flesh. Place watermelon and water in a blender and blend until smooth. Strain liquid into a pitcher, along with sugar and lemon juice. Stir until sugar is dissolved. Refrigerate until chilled, then serve.

Use raspberry lemonade concentrate, and jazz it up with soda and lime juice. Top off each glass with a fresh raspberry. Great all summer long.

• 12-oz can of frozen raspberry lemonade concentrate
• 12-oz can of lemon/lime soda
• 3 cups water
• 1 tsp lime juice
• 1 cup crushed ice
• 1 cup whole raspberries

Stir ingredients (except berries) together in a large pitcher or punch bowl. Add a fresh berry to each glass of lemonade punch.

If you like your lemonade tart, then mixing both lemon juice and cranberry juice will tickle your taste buds. It will wake you up on a lazy summer afternoon.

• 2 cups sugar
• 9 cups water
• 2 cups lemon juice
• 1 cup cranberry juice

Mix everything in a pitcher and stir until dissolved. Serve lemonade over ice.

A very tart apple lemonade, with only a hint of sugar. You can use any kind of apples, but Granny Smith will give you the sharpest flavor.

• 3 green apples, peeled and cored
• Juice from 2 lemons
• 1 tbs sugar
• 1 cup cold water

Use a juicer to extract the juice from the green apples (Granny Smith are excellent). Combine apple and lemon juice, sugar and water. Stir well. Serve lemonade over ice.
Serves 2

This will catch people's eyes. It's bright and fun, and made with blueberries and blackberries.

• 4 cups water
• 1 1/2 cups sugar
• 6 lemons of juice and zest
• 1/2 cup blackberries
• 1/2 cup blueberries

Heat 2 cups of water with sugar, until sugar dissolves. Continue to heat for 5 minutes or so until it starts to thicken up. Add the rest of the water, zest and juice. Let cool to room temperature. Put the blueberries and blackberries in a blender and puree. Stir berries into the lemonade and let sit for 2 hours at room temperature. Strain lemonade and chill before serving.

• 1 can (12 oz) frozen lemonade concentrate
• 8 wild berry tea bags

Reconstitute lemonade with water in a large pitcher as can directs. Add tea bags; refrigerate overnight. Remove and discard tea bags. Refrigerate until serving.
To serve: Pour tea over ice in tall glasses; garnish with lemon.