Refresh your summer with homemade flavoured lemonade: 4 recipes

As the days get longer and the temperature rises, nothing is more refreshing than a tall glass of lemonade! Reinvent this classic drink with four tasty flavour combinations using Eska water that’ll turn every sip into pure joy.

Hibiscus and vanilla lemonade

This recipe combines the invigorating acidity of lemon with the floral sweetness of hibiscus, plus vanilla extract for a warm, exotic twist. A bouquet of flavors that’s perfect for a picnic under the sun or a dinner on the terrace.

 Ingredients:

• 1 litre of Eska spring water
• 1 cup of sugar
• 1 cup of water (for the syrup)
• 1 cup of dried hibiscus flowers
• Juice of 6 lemons
• 1 to 2 teaspoons of vanilla extract (to taste)

Instructions:

• Prepare the syrup by heating up the water, sugar, and vanilla until the sugar is completely dissolved. Remove from the heat and let the mixture infuse.
• In another pot, infuse the hibiscus flowers in 1 litre of hot Eska water for 20 minutes. Strain to remove the flowers.
• Mix the vanilla syrup, hibiscus infusion, and lemon juice in a pitcher. Refrigerate until lemonade is cold.
• Serve on ice.

Basil and strawberry lemonade

A blend of lemon juice with street strawberries and the aroma of fresh basil creates a unique lemonade that’s both thirst-quenching and fragrant. When chilled to perfection, this strawberry-basil lemonade is like summer in a glass!

Ingredients:

• 1 litre of Eska spring water
• 1 cup of sugar
• 1 cup of water (for the syrup)
• Juice of 6 lemons
• 1 cup of strawberries, stems removed and halved
• A dozen fresh basil leaves

Instructions:

• Prepare the simple syrup by bringing the water and the sugar to a boil until the sugar is dissolved completely. Let cool.
• In a pitcher, combine the cooled syrup, Eska water, and lemon juice.
• Add the strawberries and basil, mashing them gently to make them more fragrant.
• Refrigerate for at least 1 hour before serving to let flavours incorporate.

Lavender lemonade

Infused with dried lavender flowers, this lemonade pairs the fresh acidity of lemons with subtle and relaxing floral notes. It’s a great pick for peaceful moments or completing a beautiful brunch spread.

Ingredients:

• 1 litre of Eska spring water
• 1 cup of sugar
• 1 cup of water (for the syrup)
• 2 tablespoons of dried lavender flowers
• Juice of 6 lemons

Instructions:

• For the lavender syrup, bring the water, sugar, and flowers to a boil. Let infuse for 1 hour, then strain.
• Mix the lavender syrup, Eska water, and lemon juice in a pitcher.
• Refrigerate before serving. Add a few lavender flowers to each glass as a garnish.

Ginger lemonade

This ginger lemonade mixes comforting, zesty ginger with bright, acidic lemon. It’s perfect for waking up the senses and providing a burst of energy – an expertly balanced drink for quenching and indulging.

Ingredients:

• 1 litre of Eska spring water
• 1 cup of sugar
• 1 cup of water (for the syrup)
• 1 10cm piece of fresh ginger, peeled and thinly sliced
• Juice of 6 lemons

Instructions:

• Prepare the ginger syrup by bringing 1 cup of water to a boil with the sugar and fresh ginger. Let cool after sugar has dissolved.
• Strain the syrup to remove the ginger pieces.
• In a pitcher, mix the ginger syrup, Eska water, and lemon juice.
• Serve chilled, on ice, and garnished with pieces of ginger.

These homemade lemonade recipes are an invitation to explore unique flavours and enjoy refreshing moments all summer long. They’re proof that with just a few ingredients (and a little creativity), you can transform a classic drink into a sipping experience. Cheers!

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