Summer Isn't Over Yet & We've Got 4 Lemonade Hacks To Prove It

Photographed by Nicole Maroon.
Aside from the newly reigning rosé craze, what comes to top of mind as a legendary summer sip? Lemonade. It's the true OG for warm weather refreshment. Think back to the profit-turning times of painted paper signs, tablecloth-covered card tables, and Dixie cups filled with the stuff — now those were the days, not even an ice-cold glass of frosé could come close. Even if we've outgrown the age of neighborhood stands, there are still some sophisticated ways to show this sweet citrus drink the love that it deserves.
Ahead we've broken down not only the recipe for a fresh and easy homemade pitcher, but also four additional hacks that put a trendy spin on the childhood classic. (All of which can be made with a store-bought mix, as well.) Scroll on for some end of summer drink rejuvenation and a trip down lemonade memory lane.
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Homemade Lemonade
Makes a 1 liter pitcher-full

Ingredients
4 cups of Meyer lemon juice (approx. 12-13 large Meyer lemons)
2 cups of water
2 cups of sugar (more or less sugar can be used depending upon flavor preference)

Equipment
1 liter sealable pitcher/container
Citrus juicer

Instructions
1. Heat water and sugar in a sauce pan over medium heat and stir with wooden spoon occasionally until sugar dissolves completely — set aside to cool.

2. Meanwhile, juice Meyer lemons into a measuring cup or bowl (removing any pulp or seeds, as necessary).

3. Once simple syrup has cooled, pour into pitcher along with lemon juice, seal, and shake until well blended. Refrigerate or serve over ice as desired.
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Boozy Lemonade Popsicles
Makes 6 popsicles (depending on mold)

Ingredients
1/2 cup of lemonade (homemade or from a store-bought mix)
1/2 cup of lemon-flavored seltzer water
1/4 cup of bourbon, whiskey, or tequila
1-2 tbsp of honey
Sprinkle of sea salt

Equipment
Popsicle molds
Blender

Instructions
1. Blend lemonade, seltzer water, and alcohol of choice until well combined — place in popsicle molds and freeze overnight (or until solid).

2. Remove from mold and drizzle with honey and a sprinkle of sea salt before enjoying.
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Melon-Lemonade Frosé
Makes a 1 liter pitcher-full

Ingredients
3 cups of lemonade (homemade or from a store-bought mix)
4 cups of rosé wine
1 cup of cantaloupe, watermelon, or honey dew, cubed
2-3 tbsp mint, roughly shredded

Equipment
1 liter sealable pitcher/container
Blender

Instructions
1. Place lemonade, rosé, and fruit (reserving a extra for garnish, if desired) into blender and pulse until well combined. Freeze mixture for 25-35 minutes (or until just thickened).

2. Remove and pour into individual glasses, garnishing with sliced fruit and shredded mint leaves.
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Berry-Lemonade Sangria
Makes a 1 liter pitcher-full

Ingredients
3 cups of lemonade (homemade or from a store-bought mix)
4 cups of white wine
3-4 tbsp sugar
1/2 cup of strawberries, hulled and sliced
1/2 cup of blueberries
1 lemon, sliced thinly
Ice

Equipment
1 liter sealable pitcher/container
Muddler/wooden spoon

Instructions
1. Place sugar, berries, and 1/2 of lemon slices into pitcher and muddle until well mashed and incorporated.

2. Pour lemonade over top and muddle again until well-mixed — then add in white wine and remaining lemon slices.

3. Stir mixed and pour over ice to serve.
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Lemonade Ice Cubes
Makes a mold's worth

Ingredients
1-2 cups of lemonade (homemade or from a store-bought mix)
1 lemon, thinly sliced

Equipment
Ice cube mold

Instructions
1. Pour lemonade into mold and garnish each cube with a thin slice of lemon before placing in the freezer overnight (or until solid).

2. Remove and serve with sparkling water, lemonade, rosé, or even add to your sangria.
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