Wine Wednesday: Fresh Lemons for summertime cocktails

If life hands you lemons or you’ve reached your wedding planning limit…this week, make lemonade with a twist.  Once again, if you’re lucky to have a garden or a farmers market, pick up the freshest lemons and herbs that you can find.  It will really make it taste so much better.

Thyme and Lime Lemonade

Ingredients

10 fresh thyme sprigs, plus sprigs for serving

1/4 cup fresh lime juice

3 cups store-bought lemonade or Classic Lemonade

3/4 cup vodka (optional)

Directions

In a pitcher, using a wooden spoon, mash the thyme with the lime juice. Add the lemonade and refrigerate for at least 1 hour and up to 1 day. Add the vodka, if using. Serve over ice and garnish with the thyme sprigs.

Hibiscus and Mint Lemonade

Ingredients

4 bags hibiscus tea (such as Celestial Seasonings Red Zinger)

2 cups fresh mint leaves, plus sprigs for serving

2 1/2 cups store-bought lemonade or Classic Lemonade

Directions

In a small saucepan, steep the tea and mint in 2 cups boiling water, using a wooden spoon to gently mash the mint; let cool. Discard the tea bags and mint. In a pitcher, combine the tea and lemonade. Serve over ice and garnish with the mint sprigs.

Spicy Cayenne Shandy

Ingredients

kosher salt

1/2 teaspoon cayenne pepper

1 lemon wedge

2 12-ounce bottles lager beer

1 cup store-bought lemonade or Classic Lemonade

Directions

On a small plate, combine 2 tablespoons salt and the cayenne. With the lemon wedge, moisten the rims of 4 glasses then dip each in the salt mixture. In a pitcher, combine the beer and lemonade. Serve over ice in the prepared glasses.

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