Best Sparkling Lemonade Recipes

SPARKLING LEMONADE

Steps:

• In a small saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Cool slightly. , Transfer to a pitcher. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon strips. Stir in club soda. Serve over ice.

SPARKLING RASPBERRY LEMONADE (CROWD SIZE)

Steps:

• Carefully spoon raspberries with syrup into 2 ice-cube trays. Add enough water to just cover raspberries. Freeze 3 hours or until firm.
• In very large plastic or glass pitcher, mix lemonade concentrate, raspberry juice concentrate and water. Refrigerate until serving time.
• Just before serving, stir soda pop into lemonade mixture. Place ice cubes in glasses; pour lemonade mixture over ice. Garnish with lemon slices.

SPARKLING GINGER LEMONADE

Steps:

• In a saucepan, bring the water, honey and ginger to a boil. Remove from heat; cover and steep for 10 minutes. Strain, discarding ginger. Cool., Transfer to a pitcher; stir in soda and lemon juice. Serve over ice. Garnish with lemon slices and fresh mint, if desired.

SPARKLING STRAWBERRY LEMONADE RECIPE BY TASTY

Steps:

• Add strawberries, lemon juice and honey to a blender. Blend until smooth.
• Pour sparkling water and strawberry puree into a pitcher and stir.
• Serve over ice.
• Enjoy!

SPARKLING GREEN TEA LEMONADE

Steps:

• Pour the hot water into a glass pitcher. Submerge the green tea bags in the hot water and allow to steep for 5 minutes; remove and discard the tea bags. Stir the sugar into the tea until completely dissolved. Chill in refrigerator for 35 minutes.
• Pour the seltzer water and lime juice into the tea. Float the lime slices atop the mixture.

SPARKLING STRAWBERRY-LEMONADE SLUSH

Steps:

• In blender, place lemonade concentrate and strawberries; blend on high speed until smooth. Pour into nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours.
• If mixture is frozen solid, let stand at room temperature about 15 min. For each serving, measure 1/2 cup slush mixture into 8-oz glass; stir in 1/2 cup ginger ale. Serve immediately.

SPARKLING LEMONADE

Steps:

• In a large pitcher, combine cold water, lemon juice and sugar, stir until sugar dissolves.
• Cover and refrigerate until chilled.
• Just before serving, gradually add soda water down edge of pitcher, stir to mix.
• Garnish.
• Pour lemonade over ice cubes in glasses.
• Garnish each serving with lemon slices and mint sprig.

SPARKLING KIWI LEMONADE

Steps:

• Slice two kiwi into small pieces. Place in ice cube trays and fill with water. Freeze., Cut remaining kiwi into large pieces; place in a food processor. Cover and process until smooth. Strain; discard pulp. In a 2-qt. pitcher, stir sugar and lemon juice until sugar is dissolved. Stir in kiwi puree. Refrigerate until chilled. Just before serving, stir in carbonated water. Serve over kiwi ice cubes.

SPARKLING BLUEBERRY-GINGER LEMONADE

Steps:

• Finely grate ginger onto a paper towel and squeeze over a bowl to extract ginger juice.
• Combine 1 teaspoon ginger juice, sparkling water, lemon juice, and Emergen-C® Energy+ Blueberry-Acai vitamin drink mix. Stir gently to combine.
• Serve over ice. Garnish with blueberries, if desired.

SPARKLING FRESH LEMONADE

Steps:

• Bring 1 cup water and the sugar to a boil in a small saucepan, stirring until sugar is dissolved. Let cool completely; refrigerate until ready to use.
• Put syrup, lemon juice, and sparkling water in a pitcher. Stir in the ice.

SPARKLING RASPBERRY LEMONADE

Steps:

• Combine frozen raspberries, sugar, and 1/2 cup water in medium saucepan. Stir over medium heat until sugar dissolves and berries thaw. Increase heat and boil 3 minutes. Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in strainer. Mix lemon peel into raspberry syrup in bowl. Chill until cold.
• Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend. Fill 6 glasses with ice cubes. Pour raspberry lemonade into glasses. Add fresh raspberries to each glass, if desired. Garnish with lemon slices and serve.

SPARKLING RASPBERRY LEMONADE

Steps:

• Bring water, raspberries, and sugar to boil in a large saucepan, stirring occasionally, until sugar dissolves. Reduce heat, and let simmer for 15 minutes. Strain mixture through a fine sieve, pressing gently on berries to release juices; discard solids. Let syrup cool completely. Combine syrup and lemonade in a large pitcher. Divide among 16 ice-filled glasses. Top each with sparkling water, and vodka if using. Garnish with fresh raspberries.

SPARKLING ROSé LEMONADE

Steps:

• Combine the peppercorns, sugar and lemon zest in a shallow bowl. Smash with the back of a wooden spoon until the peppercorns are crushed. Moisten the rims of tall glasses with a little lemonade, then dip in the peppercorn mixture.
• Combine the lemonade, gin and sparkling rosé in a pitcher. Pour into the glasses.

SPARKLING SUMMER LEMONADE

Steps:

• Pour the sugar and 1 cup water into a small pot and place over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Remove from the heat and add the mint sprigs. Let the mint steep for 10 minutes, then discard the mint.
• Add the mint simple syrup to a large pitcher, punch bowl or serving canister. Add the lemon juice, blackberries, raspberries, strawberries and lemon wheels and give a good stir. When ready to serve, fill the pitcher halfway with ice. Top the mixture with seltzer and give a good stir. Serve over ice with sprigs of fresh mint.

SPARKLING RASPBERRY LEMONADE

Steps:

• Combine frozen raspberries, sugar and 1/2 cup water in medium saucepan.
• Stir over medium heat until sugar dissolves and berries thaw.
• Increase heat and boil 3 minutes.
• Strain raspberry mixture into bowl, pressing on solids to extract as much liquid as possible; discard solids in stainer.
• Mix lemon peel into raspberry syrup in bowl.
• Chill until cold.
• Stir raspberry syrup, lemon juice, and sparkling water in large pitcher to blend.
• Fill 6 glasses with ice cubes.
• Pour raspberry lemonade into glasses.
• Add fresh raspberries to each glass, if desired.
• Garnish with lemon slices and serve.

SPARKLING STRAWBERRY-ROSEMARY LEMONADE

Steps:

• Place strawberries in a juice extractor; process, extracting 2 cups juice.
• Transfer juice to a large pitcher. Add the remaining ingredients, and stir until combined. Fill pitcher with ice cubes. Garnish with strawberry halves, and serve.

SPARKLING HONEY LEMONADE IN CITRUS-SALT RIMMED GLASSES

Steps:

• Combine lemon juice and honey in a saucepan.
• Heat until honey is completely blended with the juice.
• Chill until cold, then stir and pour into a large pitcher. Add cold water and stir to combine completely.
• Mix lemon zest with finishing salt in a small dish.
• Rub the rim of serving glasses with a wedge of lemon or lime.
• Invert glass into dish of salt and turn to coat rim.
• Add ice and lemonade. Serve immediately.

SPARKLING ROASTED VANILLA LEMONADE

Steps:

• Preheat oven to 375 degrees. Place lemons, cut side up, in a 12-inch ovenproof skillet or a large baking dish. Sprinkle with sugar, then add the water and vanilla seeds and pod. Roast until edges of lemons are golden brown, about 25 minutes. Let cool.
• Squeeze the juice and pulp from lemons into a blender. Remove vanilla pod, and add syrup in the skillet to the blender. Puree, then strain through a sieve into a pitcher, pressing to extract liquid and some pulp.
• Fill glasses with ice. Pour 3/4 cup lemonade into each glass. Top with 1/4 cup club soda. (Or cover, and refrigerate lemonade for up to 3 days.)

SPARKLING GINGER LEMONADE

Steps:

• In small saucepan, bring the water, honey and ginger to a boil.
• Remove from the heat, cover and steep for 10 minutes.
• Strain, discarding ginger, cool.
• Transfer to a pitcher, stir in soda and lemon juice; serve immediately over ice.

SPARKLING PINK LEMONADE

Steps:

• Mix sugar, juice and coloring.
• Chill.
• Just before serving add club soda.
• Garnish.