In the United States, lemonade is an citrus drink made from squeezed lemon juice, water, and sugar. Slices of lemon are sometimes added to a pitcher as a garnish and further source of flavoring. It can be made fresh from fruit, reconstituted from frozen juice, dry powder, or liquid concentrate, and colored in a variety of shades.

Good for you: Daily consumption of 4 fluid ounces of lemon juice per day, when mixed with two liters of water, has been shown to reduce the rate of stone formation in people susceptible to kidney stones. Lemons contain the highest concentration of citrate of any fruit, and this weak acid has been shown to inhibit stone formation.

On average a 1-cup serving of lemonade sweetened with sugar provides 99 calories, trace of fat, 26 grams carbohydrate, trace of protein. Note the 25 grams of carbohydrate come from the sugar.

People who are sugar sensitive can enjoy lemonade sweetened with all natural stevia, agave nectar or agave syrup, honey, or the artificial sweetener of choice. When using a non-sugar sweetener start by adding one-half of the measure for sugar and taste for sweetness. Add more sweetener to achieve desired flavor.

Agave nectar (also called agave syrup) is 1.4 to 1.6 times sweeter than sugar and is often substituted for sugar or honey in recipes. Agave nectar dissolves quickly and so it can be used as a sweetener for cold beverages such as iced tea. Agave nectars are sold in light, amber, dark, and raw varieties. Lighter agave nectar is mild and delicate tasting while amber and dark agave necter is more intense with a hint of caramel flavor.

The secret to perfect lemonade is to start by making sugar syrup, also known as "simple syrup". Dissolving the sugar in hot water effectively disperses the sugar in the lemonade, instead of having the sugar sink to the bottom.Try using case studies, success stories, testimonials or examples of how others used your product or service successfully. Solicit material from clients and vendors, or ask your readers to write. It's a win-win! You get relevant content, and they get exposure.

Ingredients:

1 cup sugar (can reduce to 3/4 cup)

1 cup water (for the simple syrup)

1 cup lemon juice

3 to 4 cups cold water (to dilute)

Directions: Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it. Serve with ice, sliced lemons.


This summer classic is tinted pink with the inclusion of grenadine and maraschino cherries. Enjoy this on a hot summer afternoon for a delicious health-promoting refresher.

Ingredients
1 cup freshly squeezed lemon juice (5 to 6 lemons)
1/2 to 3/4 cup superfine sugar, to taste
1 cup crushed ice
4 cups water
2 teaspoons grenadine
6 maraschino cherries

Directions: Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve and enjoy!

Grenadine is a commonly used bar syrup, characterized by a flavor that is both tart and sweet, and a deep red color. It is popular as an ingredient in cocktails, both for its flavor and to give a reddish/pink tint to mixed drinks. Grenadines basic flavor profile is obtained from a mixture of blackcurrant juice and other fruit juices with the blackcurrant flavor dominating. Pomegranate syrup is made with pomegranate concentrate and sugar, and serves as an authentic grenadine.

For an occasional treat many adults enjoy basic white lemonade or pink lemonade spiked with 1 to 2 ounces of liquor. Depending upon taste, and even geographic region, a shot of whiskey, vodka, rum or beer may be added to lemonade for adults. When serving hard lemonade always add the liquor to individual glasses rather than the batch of freshly made lemonade. This provides better control for each person's alcohol preference and tolerance. Some hard lemonades are blended with ice for a refreshing slushie drink.
 

Any caterer or restaurant in and around Charlotte and South Carolina will serve Iced Tea. Here' s the surprising story of how this refreshing drink came about.

Green Tea?

1. For 150 years Iced Tea was made using only green tea. The original healthy drink was born in the South in 1795. South Carolina was the first State in the U.S. to grow green tea and the only State to produce it commercially.

2. Early green tea was served chilled. It was spiked with liquor and packed a punch. So they called it- "Punch!"

3. The oldest Southern tea punch recipes in print are made with the original green tea, not black. The oldest sweet chilled tea recipe in print comes from a community cookbook published in 1879 called "Housekeeping in Old Virgina" by Marion Cabell Tyree.

Northern Exposure

4. While iced tea was born with a Southern accent it was almost 100 years old before it was introduced to the rest of America. In 1893, a concessionaire sold it at the Chicago World's Fair. It was almost ten years later at the World's Fair in St. Louis that iced cold tea was popularized (not invented).

5. Due to the hot summer of 1904, World's Fair patrons skipped the usual hot drinks and went in search of cold refreshment, including iced tea.

6. By World War I, (1917) Americans were shopping for special tall iced tea glasses, long spoons, and lemon forks. By the 1930s, people were commonly referring to the tall goblet in crystal sets as an "iced tea" glass.

Speak Easy

7. The American Prohibition (1920-1933) made iced tea popular as an alternative to illegal beer, wine and liquor.

8. The switch from green to black tea came during World War II due to supply cuts. At the War's end 99% of Americans were drinking black tea imported from British controlled India.

9.South made it official. Tea was adopted as the Official Hospitality Beverage by State Bill 3487, Act No. 31 of the 111th Session of the South Carolina General Assembly on April 10, 1995.

'Sweet tea.'

10. Outside the South, tea is not usually sweetened. Most Southern restaurants serve the smooth, chilled drink sweetened.

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