Best Orange Lemonade Recipes

ORANGE LEMONADE

Steps:

• In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved. Cool slightly., Stir in citrus zest and juices. Let stand, covered, 1 hour. Strain syrup; refrigerate, covered, until cold., To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve.

SUNNY ORANGE LEMONADE

Steps:

• In a small saucepan, bring 1-1/4 cups water and sugar to a boil. Reduce heat. Simmer for 10 minutes; cool. , Transfer to a pitcher; add lemon and orange juices and zests. Cover and refrigerate for at least 1 hour. , Stir in the remaining water. Serve over ice. Garnish with lemon if desired.

ORANGE LEMONADE

Steps:

• 1. In a large pitcher, combine lemon juice, water, and sugar.
• 2. Blend well to dissolve sugar.
• 3. Squeeze the orange juice.
• 4. Add orange juice. Mix well and chill.
• 5. Place ice cubes, along with 1 orange and lemon slice, in each of 4 tall glasses.
• 6. Pour chilled lemonade over the over the ice and citrus slices.

ORANGE, PINEAPPLE, BANANA & LEMONADE SLUSH

Steps:

• Heat sugar and water in a large saucepan over medium heat until sugar is dissolved.
• Put sugar syrup in a large bowl along with the juices and bananas and mix together.
• Place in containers and freeze until solid.
• Prior to serving remove from freezer and allow it to soften just enough so you can scoop it out.
• Combine it with a lemon-lime soda to finish your slush.
• Usually equal amounts of both but to your tastes.

BLOOD ORANGE LEMONADE

Steps:

• In a medium saucepan heat sugar and water for about 5 minutes until all the sugar is dissolved and it becomes a syrup consistency. Set aside to cool slightly.
• Fill a pitcher with ice and pour in the juices, simple syrup and club soda. Slice the lemon and blood orange into rounds and place them in the pitcher. Stir and pour into glass with ice. Garnish with mint.

BLOOD ORANGE LEMONADE

Steps:

• In a pitcher, blend water and sugar until the sugar dissolves.
• Add orange blossom water, blood orange juice and lemon juice. Stir.
• Add what remains of one lemon and one blood orange.
• Let chill for 30 minutes.
• Serve over ice.

ORANGE CHERRY LEMONADE

Steps:

• In a GALLON jug (empty milk or water container), fill container about 1/4 full with HOT water& add sugar.
• (This helps sugar dissolve immediately).
• Add remaining ingredients, squeezing juice from the lemons& oranges as well.
• Cut 1 each lemon& orange into thin slices (use the ones you previously squeezed the juice out of) and add slices into container.
• (The oils from the skins add alot of flavor.) Fill container with cold water, shake,& serve over ice!
• ~Yummyyyyyy!

MINTY ORANGE LEMONADE

Steps:

• In a large saucepan, combine water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; add the lemon juice, mint, orange juice and zest. Let stand for 1 hour., Strain and discard mint and zest. Add cold water; serve over ice. Garnish with mint and orange slices.

ORANGE LEMONADE

Steps:

• In a large pitcher combine juices and Equal; stir to dissolve.
• Stir in water.
• Cover and chill.
• Serve over ice.
• Garnish each serving with a lemon slice.

ORANGE LEMONADE

Steps:

• Create a sugar syrup: Pour sugar and water in a large saucepan over medium heat. Cook the mixture until all the sugar dissolves, making sure to stir occasionally. Allow to cool.
• Once cool, stir in the juices and peel. Cover the saucepan and let the mixture sit for an hour (at room temp.).
• Strain the syrup. Put in a covered container and refrigerate until read to serve.
• To prepare the concentrate for drinking, mix equal parts of the syrup and water.

HONEY ORANGE BLOSSOM LEMONADE (RAW, GLUTEN FREE)

Steps:

• Squeeze juice from lemons into water and add honey & orange blossom water.
• Mix together thoroughly and chill before serving, if not using cold water already.
• Enjoy!

SUNNY ORANGE LEMONADE

Steps:

• 1. in a saucepan, bring 11/4 cups water and sugar to a boil. reduce heat. simmer for 10 minutes, cool.
• 2. transfer to a pitcher, add lemon and orange juices and peels.
• 3. cover and refrigerate for at least 1 hour.stir in the remaining water. serve over ice. garnish with lemon if desired.

HONEY ORANGE BLOSSOM LEMONADE

Steps:

• Squeeze juice from lemons into water and add honey & orange blossom water.
• Mix together thoroughly and chill before serving, if not using cold water already.

ORANGE PEKOE LEMONADE

Steps:

• In a small bowl, combine lemon juice and honey; stir until honey has completely dissolved. Transfer to a large pitcher. Add tea and 1 cup cold water; stir. Fill pitcher with ice; garnish with the lemon wedges. Serve.

BLOOD ORANGE LEMONADE

Steps:

• In a medium saucepan heat sugar and water for about 5 minutes until all the sugar is dissolved and it becomes a syrup consistency. Set aside to cool slightly.
• Juice blood oranges and lemons in separate measuring cups. In a pitcher, add the blood orange juice, lemon juice, water, and simple syrup. If you don't like pulp then just place a sieve over the pitcher and run it through that. Pour over ice and serve with blood orange slices and mint as garnish.
• If you want it with a kick, then juice a piece of ginger and add it. Stays good in the fridge for 3 days.

CRYSTAL LIGHT LEMONADE-ORANGE PUNCH

Steps:

• Add water to drink mix in 2-qt. plastic or glass pitcher; stir until mix is dissolved.
• Stir in remaining ingredients except ice cubes.
• Pour into punch bowl; stir in ice cubes.

PINEAPPLE ORANGE LEMONADE

Steps:

• Combine all ingredients in a pitcher and mix well.
• To serve, fill glasses with ice and pour the lemonade over top.
• Garnish with a slice of lemon, orange, or pineapple.

ORANGE LEMONADE TWIST

Steps:

• Measure drink mix into cap just to 2-quart line. Place in large plastic or glass pitcher. Add water and orange juice; stir until drink mix is completely dissolved.
• Refrigerate until ready to serve.
• Stir in ginger ale just before serving. Serve over ice cubes in tall glasses.

FRESH ORANGE LEMONADE

Steps:

• In a medium saucepan, combine the water and sugar. Cook over medium heat until the sugar dissolves, stirring occcasionally. Remove from the heat and cool. Add the orange and lemon zests and juices to the sugar mixture. Cover and let stand at room temperature for 1 hour. Cover and refrigerate until serving time. To serve, fill glasses with equal parts fruit mixture and water. Add ice and serve. If you like, garnish the lemonade with citrus slices.

SUNNY ORANGE LEMONADE RECIPE

Steps:

• In a small saucepan, bring 1-1/4 cups water and sugar to a boil. Reduce heat. Simmer for 10 minutes; cool.
• Transfer to a pitcher; add lemon and orange juices and peels. Cover and refrigerate for at least 1 hour.
• Stir in the remaining water. Serve over ice. Garnish with lemon if desired. Yield: 6-8 servings.