Mediterranean Lemonade Spritzers Recipes

MEDITERRANEAN-STYLE MINT LEMONADE (LIMONANA)

Steps:

• Add all the ingredients to the pitcher of a high-quality blender. Cover and push blend or liquefy (high-speed function), until you achieve the desired drink consistency.
• Taste and add more sugar or mint leaves, if you like. Blend again.
• Pour the lemonade into a serving pitcher through a mesh strainer. Add fresh mint leaves to the pitcher. Cover and refrigerate until you are ready to serve.
• If you like, strain the lemonade again as you pour into serving glasses. Enjoy cold!

PINEAPPLE LEMONADE SPRITZERS

Steps:

• To make the pineapple lemon syrup: In a large saucepan over medium heat, combine pineapple juice, lemon juice, sugar and honey. Bring to a boil, and cook for 1 minute. Allow to cool, then refrigerate overnight.
• Fill 6 glasses with ice. Place a slice of lemon in each glass. Pour in 2 fluid ounces pineapple lemon syrup. Fill glasses to the top with carbonated water; stir.

LEMON SPRITZ

Steps:

• Fill a pitcher with 4 cups of ice. Slowly pour the prosecco over. Add the limoncello and the soda water. Gently stir. Garnish with lemon slices and serve. Or to make Lemon Spritzes individually, pour half a glass of prosecco, add a shot of limoncello, a splash of soda water, and some ice cubes.

ROSEMARY LEMON SPRITZER

Steps:

• Zest the lemon. Cut 4 slices out of the middle of the lemon and reserve for garnish. Squeeze out the juice and set aside.
• In a small pan over medium-high heat, stir together the sugar with 1/2 cup water until the sugar dissolves. Bring to a boil, remove from the heat, and add the rosemary sprigs and lemon zest. Let cool to room temperature, strain into a clean jar, and refrigerate until ready to use, or up to 2 weeks.
• Fill 4 glasses with ice. Fill each glass three-quarters of the way up with sparkling water. Add splash of lemon juice and 2 tablespoons of the flavored syrup. Top with ouzo or gin, if using. Garnish with a lemon slice and a small sprig of rosemary.

POMEGRANATE LEMONADE SPRITZER

Steps:

• Pour the pomegranate juice into an ice cube tray and freeze overnight. Put the lemon juice and sugar in a small saucepan and bring to a simmer; cook, stirring, until sugar is completely dissolved. Cool to room temperature.
• To serve, fill a tall rocks glass with 3 to 4 pomegranate ice cubes. Pour about 1/4 cup of the lemon syrup over the ice and top off with seltzer. Repeat with the remaining ingredients. Stir gently, garnish each glass with a lemon wheel and serve.
• Cook's Note: This recipe is easily doubled or tripled for a crowd

LEMONADE SPRITZER

Steps:

• Divide wine among 4 ice-filled wine glasses. Top with lemonade. Garnish each with a lemon wedge.