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DRINKING IN THE GARDEN: Karen’s Famous Lemonade

I have been making my herbal Famous Lemonade for people for over 20 years. It’s easy and delicious, quite possibly why it’s so famous.

By Karen England, the Edgehill Herb Farmer.

Pink Lemonade Lemons are a variegated leaf and fruit sport of the Eureka lemon. The ripe fruit loses the distinct green variegation seen here and the flesh is tinged pink. Ripe Pink Lemonade lemons are much sweeter than a standard ripe Eureka lemon. The variegated leaves are fragrant and flavorful and can be used like Kaffir Lime leaves in a pinch.
Karen’s Famous Lemonade and even more Famous Froofy Water (Froofy Water recipe is in Karen’s contribution to the International Herb Association’s Herb of the Year™️ book for 2019, Agastache; Anise Hyssop, Hummingbird Mints and More. Book available for sale here. ) being served at a Wedding reception.

Karen’s Famous Herbal Lemonade Recipe

– For every 5 lemons (Meyer, Pink Lemonade or Eureka . . . ) juiced, add the juice of 1 orange (Valencia, Navel or Blood . . . ); enough to get 1 quart of combined juice.

– Make 1 quart of Herbal Simple Syrup using equal parts organic sugar and water plus lots of the fresh or dried herb of your choice, by heating everything together in a saucepan to dissolve the sugar and infuse the herbs into the syrup. Cool the syrup before straining away and discarding the herbs. I generally use Lavender and Scented Geraniums but mints, roses, and lemon herbs like Lemon Verbena and Lemongrass or Kaffir Lime Leaves all make delicious herbal simple syrups.

– 1 quart filtered water. (Why filtered water? Tap water has additives, chlorine, etc. and naturally occurring salts and minerals all of which can and do affect flavors. Did you know Starbucks triple filters the water at all their locations the world over? This is so as to have a consistent product at every store, that is unaffected by the local water, good or bad. Be like Starbucks, use filtered water when dealing with herbs so that the herbal flavors shine through and do so consistently.)

– Lots of ice. And, I mean lots! (If you don’t use lots and lots of ice that melts and dilutes the lemonade further, then add another quart of filtered water.)

– Large jug with ladle.

– Garnish the jug with lots of lemon and orange slices, more of the fresh herb/flowers used to make the syrup and fresh or frozen berries (optional).

– Combine the 1 quart juice, 1 quart simple syrup and 1 quart water in the jug with the all the garnish and lots and lots of ice.

– Serve with abandon (. . . and, when applicable, gin!)

I make my famous lemonade when I give presentations to serve to listeners that is infused with the herbal flavors that I am speaking about or in support of good causes like fundraisers or events such as this one that supports the Memorial Grove that the Vista Garden Club maintains and preserves in Brengle Terrace Park, Vista, CA.


Lavender Lemonade anyone? Get your lemonade here! 🎉


My borrowed grandson Mason draws my cat, Whiskey Kitty, a lot. Here she is as “Heatwave Whiskey”, looking fine and staying cool with a glass of none other than, “Karen’s Famous Lemonade” during the latest hot spell!

I’ve written about my Pink Lemonade Lemon tree a lot over the years here’s one such post My Pink Lemonade Lemon Cake.

From right to left, I grow Mexican Limes but that’s a lime from the grocery store, I grow Kaffir Limes, Pink Lemonade Lemons (that is a unripe fruit next to a ripe one), and Meyer Lemons. The lemon on the end left is a Eureka Lemon from the grocery store. Not shown, I grow Blood Oranges, Valencia Oranges, Pink Grapefruits, tangerines, Kumquats, Limequats, Yuzu, Bergamont, and, new this year, Australian Finger Limes, supposedly the “caviar of citrus”. We shall see . . .
Showing off different citrus for guests.
Mint Meyer Lemon Lemonade for a special destination wedding party. “This Must Be The Place!”

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