These recipes originally appear in the June 2023 issue of HomeLife Magazine.
Quench your thirst with these cool drinks.
I’m finding the tell-tale signs that summer is finally here—from the low hum of distant lawn mowers to jubilant squeals of freedom as kids haul their floats to the pool. These cues signal for me the need for quenching, like an itch I can’t quite scratch. It’s here that my Southern roots instinctively kick in, prompting me to reach for the nearest glass of sweet iced tea. Very satisfying, very familiar. Memories wash over me, leading to other times in my life wherein quenching one’s thirst left me with indelible moments. So, here’s to the throwback quenchers of my youth. I hope you find them as satisfying as I did.
Watermelon Lemonade: The summers of my youth were modestly spent camping alongside a lake or river. Needless to say, we were always hot, sticky, and searching for relief. The solution was watermelon. To this day, it remains one of my favorite summertime treats. Watermelon is perfect in its simplicity as it’s readily available, travels well, is a breeze to serve, and can basically feed an army. That said, we’ve yet to finish an entire watermelon in one sitting, which begs the question: What to do with the rest of it? The answer, of course, is Watermelon Lemonade.
Pineapple Lime Agua Fresca: When I was barely a teen, we took a family trip to Mexico City. It was a magical vacation. The most fascinating takeaway was the street vendors serving Agua Fresca. Translated, it means cool refreshing water—and it lived up to its promise.
Orange Julius®: When I was seventeen, I drove my “new-to-me” very used, faded red, 1969 Volkswagen Beetle to my new job in the mall. The ride was bittersweet: I now had my own wheels, which meant freedom. But the Beetle didn’t have air conditioning, and I lived in Florida. It was torture! Fortunately, I stumbled across an Orange Julius snack bar on my way to work, and with a little hard-earned money burning a hole in my pocket, I decided to order this concoction and give it a spin. This wasn’t the juice from my grandmother’s tree. It was sweeter, not as tart, with a foamy vanilla creaminess. I was hooked!
So remember, time is fleeting, and we need to soak up every last drop of summer one refreshing sip at a time.
Watermelon Lemonade
Makes 6 servings
Ingredients
6 c. watermelon (cubed, approx. 36 oz.)
1 c. lemon juice (freshly squeezed, approx. three lemons)
4 c. water (chilled)
3/4 c. simple syrup
Directions
For simple syrup, place equal parts granulated sugar (1 cup) and water (1 cup) into a saucepan and bring to a boil. Gently stir until sugar has dissolved. Remove from heat and store in an airtight container for up to a month in the refrigerator. Remove seeds from the watermelon and dice into chunks, leaving the rind behind. Juice the lemons (strain out any seeds) and set aside. In a blender or food processor, blend the watermelon. Using a mesh strainer, pour the watermelon juice through the strainer into the serving pitcher to remove pulp. Add lemon juice to watermelon juice, then water and cooled simple syrup. Chill lemonade or serve over ice.
Tip From Laura
Garnish with a watermelon wedge—fleshy tip pointed down toward the bottom of the glass.
Pineapple Lime Agua Fresca
Makes 6 servings
Ingredients
6 c. pineapple (diced)
6 c. water (chilled)
1 lime (juiced)
1/4 c. of honey (or simple syrup)
Mint leaf (garnish)
Directions
Place the first four ingredients into a blender. Pulse until smooth. Strain contents through a mesh strainer into a serving pitcher. Serve over ice and garnish with mint leaves.
Orange Julius
Makes 6 servings
Ingredients
1-1/4 c. orange juice (freshly squeezed)
1 c. water
3 Tbsp. egg white substitute (pasteurized)
1 tsp. vanilla
1/4 c. granulated sugar
1-1/2 c. ice
Directions
Except for the ice, combine all ingredients in a blender and mix on high for 15–20 seconds, or until sugar is dissolved. Then blend in the ice before serving.
Tip From Laura
Always use the freshest fruit in season. These recipes don’t adapt well to canned concentrate.
