Lemonade with a Twist | OKC Food Photographer | Recipes

As the temperatures increase, so does my readiness for all things summer. Although it has only been Spring a few days, I find myself dreaming of having a tan already. I guess I may be jumping the gun just a bit. But can you blame me after living through a Massachusetts winter last year? This warm weather sparked my craving for homemade lemonade. This wasn’t one of those, “oh-that-sounds-good” cravings…it was more like the can’t-concentrate-or-be-productive kind of cravings. Nothing from a can, bottle, or powder was going to do the trick. So what started out as an innocent craving turned into a photo shoot. What can I say? I had some very photogenic lemons.

But you see, problems arise with these types of cravings when you only have four lemons on hand. The thing is, sometimes when we run into problems the result becomes better than what we had intended in the first place. Since the amount of lemon juice squeezed was minimal, I needed something else. I had a tangelo in the fridge, so I went ahead and squeezed that too. The result was even better than what I had originally planned. Seems like lemons are always teaching us life lessons.

Homemade Lemonade 

• Mix 3 cups water
• 1 cup lemon juice (or in my case, add other citrus juices with the lemon. Tangelo, orange, lime ect.)
• 1/2 cup sugar

*optional – I didn’t have any on hand, but I thought a few sprigs of mint would be prefect.

*I also used Meyer lemons, which have a stronger citrus flavor and are less bitter.