14 Amazing Flavored Lemonade Recipes That Refresh Instantly

Summer hits and you want something bright, tangy, and simple to sip. Flavored lemonade answers that craving with fresh fruit, herbs, or a little fizz. You’ll find easy twists on classic lemonade that wake up your taste buds instantly.

Flavored lemonade shows up here as fruity, floral, herbal, and even spicy. Each recipe is built for home cooks. You’ll get clear ingredient lists, step-by-step instructions, and serving ideas.

Whether you’re hosting a backyard brunch, packing a picnic, or chasing the heat, these 14 flavored lemonade recipes give you quick, punchy refreshment. Grab lemons, ice, and a few pantry staples. Let’s make something cool and bright.

1. Classic Mint Lemonade

This is the clean, bright version of lemonade you return to again and again. Fresh mint adds cool herbal notes to tart lemon. The flavor is crisp, slightly sweet, and super refreshing. It’s perfect for porch afternoons and poolside lounging. You’ll smell lemon oil and mint with each sip.

Ingredients

• 1 1/2 cups freshly squeezed lemon juice (about 8-10 lemons)
• 1 cup granulated sugar
• 1 cup water (for simple syrup)
• 4 cups cold water (to dilute)
• 1/2 cup fresh mint leaves, loosely packed
• Ice as needed
• Lemon slices for garnish
• Extra mint sprigs for garnish
• Pinch kosher salt

Instructions

1. Make the simple syrup: combine 1 cup water and 1 cup sugar in a small saucepan.
2. Bring to a gentle simmer over medium heat. Stir until sugar dissolves, about 3 minutes.
3. Remove from heat and stir in mint leaves. Let steep for 15 minutes.
4. Strain syrup through a fine mesh into a pitcher. Press leaves to release oils.
5. Add 1 1/2 cups lemon juice, 4 cups cold water, and a pinch of salt to the pitcher.
6. Stir well. Taste and add more water or sugar if needed.
7. Chill 30 minutes to let flavors marry.
8. Serve over ice with lemon slices and mint sprigs. Syrup should be clear and aromatic when ready.

How to Serve It

Serve in tall glasses over lots of ice. Garnish with a mint sprig and thin lemon wheel. Pair with grilled chicken or light salads. Store in the fridge up to 3 days in a sealed container. Make syrup and juice lemons ahead for quick assembly. Best in spring and summer.

2. Strawberry Basil Flavored Lemonade

Strawberry basil flavored lemonade brightens classic lemon with sweet berry notes. It’s lightly sweet, slightly herbaceous, and vividly pink. The basil adds a peppery lift to ripe strawberries. Perfect for brunch, baby showers, or lazy afternoons. You’ll taste fresh strawberry and lemon with a herbal finish.

Ingredients

• 2 cups hulled strawberries, sliced
• 1 1/2 cups freshly squeezed lemon juice (about 8 lemons)
• 1 cup granulated sugar
• 1 cup water (for simple syrup)
• 3 cups cold water
• 1/2 cup fresh basil leaves, packed
• Ice as needed
• Strawberry slices and basil sprigs for garnish
• Zest of 1 lemon

Instructions

1. In a saucepan, combine 1 cup water and 1 cup sugar.
2. Heat over medium until sugar dissolves, about 3 minutes.
3. Remove from heat, stir in half the basil, and steep 10 minutes.
4. Puree strawberries in a blender until smooth.
5. Strain strawberry puree through a fine mesh to remove seeds if desired.
6. In a pitcher, combine the strained syrup, 1 1/2 cups lemon juice, 3 cups cold water, and strawberry puree.
7. Add lemon zest and remaining basil torn lightly.
8. Chill 1 hour to meld flavors.
9. Serve over ice with strawberry and basil garnish. Syrup should coat the spoon when ready.

How to Serve It

Serve in clear jars to show the pink hue. Garnish with a basil leaf and slice of strawberry. Pairs well with sweet pastries or grilled cheese. Keep refrigerated for 2-3 days. Make the syrup and puree a day ahead to save time.

3. Blueberry Lavender Lemonade

Blueberry lavender lemonade tastes floral with juicy berry depth. Blueberries give a gentle sweetness and color. Lavender offers a subtle floral aroma that’s not overpowering. It’s elegant for garden parties or bridal showers. You’ll notice a perfumed, fruity sip with a velvety mouthfeel.

Ingredients

• 2 cups fresh or frozen blueberries
• 1 1/2 cups freshly squeezed lemon juice (about 8 lemons)
• 1 cup granulated sugar
• 1 cup water (for syrup)
• 1 tablespoon dried culinary lavender
• 3 cups cold water
• 1 teaspoon lemon zest
• Ice as needed
• Fresh blueberries for garnish
• Lavender sprigs for garnish

Instructions

1. Combine 1 cup water and 1 cup sugar in a small saucepan.
2. Add 1 tablespoon dried lavender. Heat until sugar dissolves.
3. Remove from heat and steep 15 minutes, covered.
4. Cook blueberries with 1/4 cup water over medium until burst, about 5-7 minutes.
5. Mash and strain blueberry mixture through a fine mesh sieve.
6. In a pitcher, combine strained blueberry juice, lavender syrup, 1 1/2 cups lemon juice, 3 cups cold water, and lemon zest.
7. Stir, then chill 45 minutes.
8. Serve over ice with blueberries and a lavender sprig on top.

How to Serve It

Use clear glasses to showcase soft purple color. Garnish with a few blueberries and a lavender sprig. Serve with light tea sandwiches or shortbread. Store up to 3 days refrigerated. Steep lavender in syrup for a round, floral flavor.

4. Peach Ginger Lemonade

Peach ginger lemonade blends juicy stone fruit with spicy warmth. Ripe peaches bring lush sweetness. Fresh ginger adds a zippy, spicy undertone. It’s great for summer evenings or paired with spicy foods. You’ll get sweet peach, bright lemon, and a warming finish.

Ingredients

• 2 cups peeled, chopped ripe peaches (fresh or frozen)
• 1 1/2 cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup granulated sugar
• 1/2 cup water (for syrup)
• 2 tablespoons grated fresh ginger
• 3 cups cold water
• Ice as needed
• Peach slices for garnish
• Thin ginger slices for garnish
• Mint sprigs (optional)

Instructions

1. Make ginger syrup: combine 1/2 cup water, 3/4 cup sugar, and grated ginger in a small saucepan.
2. Simmer 3 minutes, then remove and steep 15 minutes covered.
3. Puree peaches in a blender until smooth.
4. Strain peach puree if you want a smoother drink.
5. In a pitcher, combine peach puree, strained ginger syrup, 1 1/2 cups lemon juice, and 3 cups cold water.
6. Stir and taste. Add more water if too strong.
7. Chill 30–45 minutes for flavors to meld.
8. Serve over ice with peach slices and ginger garnish.

How to Serve It

Serve in short glasses for a casual feel. Garnish with peach slices and thin ginger rounds. Pairs well with barbecue or grilled fish. Keep refrigerated up to 2 days. Make ginger syrup a day ahead for faster assembly.

5. Watermelon Cucumber Flavored Lemonade

Watermelon cucumber flavored lemonade is ultra-refreshing and hydrating. Watermelon gives mild sweetness and color. Cucumber adds a cooling, crisp backbone. It’s perfect for hot afternoons or pool parties. Expect clean, juicy flavors and a slivery finish.

Ingredients

• 3 cups seedless watermelon cubes
• 1 cup seeded, peeled cucumber cubes
• 1 1/2 cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup granulated sugar
• 1/2 cup water (for syrup)
• 3 cups cold water
• Ice as needed
• Cucumber ribbons and small watermelon wedges for garnish
• Pinch salt

Instructions

1. Make simple syrup by heating 1/2 cup water and 3/4 cup sugar until dissolved.
2. Cool syrup to room temperature.
3. Puree watermelon and cucumber together in a blender until smooth.
4. Strain puree through a fine mesh sieve into a pitcher.
5. Add syrup, 1 1/2 cups lemon juice, 3 cups cold water, and a pinch of salt.
6. Stir and adjust sweetness. The mixture should be light pink and glossy.
7. Chill 30 minutes before serving.
8. Serve over ice with cucumber ribbons and watermelon wedges.

How to Serve It

Serve in clear tumblers to show the pink color. Garnish with a cucumber ribbon threaded on a cocktail pick. Pairs nicely with light seafood or salad. Store up to 2 days refrigerated; separation may occur—shake before serving. Make puree ahead and strain when ready.

6. Blackberry Sage Lemonade

Blackberry sage lemonade mixes jammy berry flavors with earthy sage. Blackberries lend rich color and sweet-tart taste. Sage gives a savory, aromatic edge. It’s a good fit for late summer gatherings and farm-to-table meals. You’ll notice a fruity aroma with herbaceous depth.

Ingredients

• 2 cups fresh blackberries
• 1 1/2 cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup granulated sugar
• 1/2 cup water (for syrup)
• 6 fresh sage leaves, plus extra for garnish
• 3 cups cold water
• Ice as needed
• Blackberries for garnish
• 1 teaspoon lemon zest

Instructions

1. Combine 1/2 cup water and 3/4 cup sugar in a saucepan.
2. Add sage leaves, heat until sugar dissolves, then steep 10 minutes off heat.
3. In a saucepan, cook blackberries with 2 tablespoons water until they burst.
4. Mash and strain berry mixture through a fine mesh sieve.
5. Combine strained blackberry juice, sage syrup, 1 1/2 cups lemon juice, and 3 cups cold water in a pitcher.
6. Stir and add lemon zest.
7. Chill 1 hour to let sage infuse.
8. Serve over ice with a sage leaf and a few blackberries. Syrup should be aromatic and clear.

How to Serve It

Serve in stemless wine glasses for an elegant touch. Garnish with a sage sprig and blackberries. Pairs well with roasted pork or cheese boards. Refrigerate up to 3 days; flavors deepen with time. Make syrup and berry puree a day ahead.

7. Mango Chili Lemonade

Mango chili lemonade brings sweet tropical mango with a spicy kick. Ripe mango provides thick, jammy sweetness. Chili flakes or fresh jalapeño add warmth and heat. It’s ideal for spicy foods or poolside parties. Expect sweet mango, bright lemon, and a cheeky spice finish.

Ingredients

• 2 cups ripe mango, peeled and diced (about 2 mangoes)
• 1 1/2 cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup granulated sugar
• 1/2 cup water (for syrup)
• 1/2 small jalapeño, sliced (seeds optional)
• 3 cups cold water
• Ice as needed
• Mango cubes and lime wedges for garnish
• Pinch kosher salt
• Optional chili powder for rim

Instructions

1. Make syrup: heat 1/2 cup water and 3/4 cup sugar with jalapeño slices until sugar dissolves.
2. Remove from heat and steep 10 minutes for spice infusion.
3. Puree mango in a blender until smooth.
4. Strain mango puree if desired for a smoother texture.
5. In a pitcher, combine mango puree, strained jalapeño syrup, 1 1/2 cups lemon juice, 3 cups cold water, and a pinch of salt.
6. Stir and taste. Add more water for a lighter drink.
7. Chill 30–45 minutes to marry flavors.
8. Serve over ice with mango cubes and lime wedge. Rim glasses with chili powder if you like extra heat.

How to Serve It

Serve in short glasses with a mango cube skewer. Garnish with lime and a jalapeño slice for guests who like spice. Pairs well with tacos or grilled shrimp. Refrigerate up to 2 days. Make mango puree and syrup ahead for easy service.

8. Rosemary Grapefruit Lemonade

Rosemary grapefruit lemonade balances bitter-sweet grapefruit with piney rosemary. Grapefruit adds complex citrus notes. Rosemary gives a savory, aromatic backbone. It’s great for brunch or pairing with roast chicken. Expect bright citrus with a savory herbal finish.

Ingredients

• 1 cup freshly squeezed grapefruit juice (about 2 grapefruits)
• 1 1/2 cups freshly squeezed lemon juice (about 8 lemons)
• 1 cup granulated sugar
• 1 cup water (for syrup)
• 2 fresh rosemary sprigs, plus extra for garnish
• 3 cups cold water
• Ice as needed
• Grapefruit slices for garnish
• Optional sparkling water for fizz

Instructions

1. Make rosemary syrup: combine 1 cup water and 1 cup sugar with rosemary sprigs.
2. Heat until sugar dissolves, then remove and steep 15 minutes.
3. Strain syrup into a pitcher and discard rosemary.
4. Add grapefruit juice, 1 1/2 cups lemon juice, and 3 cups cold water to the pitcher.
5. Stir and taste; adjust sweetness with more syrup if needed.
6. Chill 45 minutes for rosemary notes to mellow.
7. Serve over ice with a rosemary sprig and grapefruit slice.
8. For a sparkling version, top each glass with a splash of chilled sparkling water.

How to Serve It

Serve in tall glasses with a rosemary spring for aroma. Garnish with a thin grapefruit wheel. Pairs well with roasted poultry or cheese boards. Store refrigerated up to 3 days. Make the rosemary syrup ahead for convenience.

9. Raspberry Hibiscus Flavored Lemonade

Raspberry hibiscus flavored lemonade is floral and tart with bright berry notes. Hibiscus tea adds cranberry-like tartness and a vivid hue. Raspberries bring jammy sweetness. It’s lovely for afternoon tea or a bridal shower. You’ll taste bright raspberry and a floral, slightly tart finish.

Ingredients

• 2 cups fresh or frozen raspberries
• 1 1/2 cups freshly squeezed lemon juice (about 8 lemons)
• 1/2 cup dried hibiscus flowers (or 4 hibiscus tea bags)
• 1 cup granulated sugar
• 1 cup water (for hibiscus infusion)
• 3 cups cold water
• Ice as needed
• Raspberries and hibiscus petals for garnish
• 1 teaspoon lemon zest

Instructions

1. Steep hibiscus: pour 1 cup boiling water over 1/2 cup dried hibiscus or 4 tea bags.
2. Steep 10 minutes, then strain and cool.
3. Puree raspberries and strain to remove seeds if desired.
4. In a pitcher, combine hibiscus tea, raspberry puree, 1 1/2 cups lemon juice, 1 cup sugar (or adjust), and 3 cups cold water.
5. Stir until sugar dissolves fully. The syrup should be clear and well combined.
6. Add lemon zest and taste for balance.
7. Chill 30–45 minutes.
8. Serve over ice with raspberries and a few hibiscus petals.

How to Serve It

Serve in clear glassware to show the deep pink color. Garnish with fresh raspberries and a dried hibiscus petal. Pairs nicely with light pastries or a citrus salad. Store refrigerated up to 3 days. Make hibiscus infusion a day ahead for quicker assembly.

10. Pineapple Coconut Lemonade (Tropical Lemonade)

Pineapple coconut lemonade is tropical and creamy without being heavy. Pineapple adds bright sweetness and acidity. Coconut water or milk brings light, tropical body. It’s great for poolside sipping or tiki-style gatherings. You’ll notice sunny pineapple and a soft coconut finish.

Ingredients

• 2 cups fresh pineapple chunks
• 1 1/2 cups freshly squeezed lemon juice (about 8 lemons)
• 1/2 cup granulated sugar
• 1/2 cup water (for syrup)
• 1 1/2 cups coconut water (or 1/2 cup coconut milk + 1 cup water)
• 2 cups cold water
• Ice as needed
• Pineapple wedge and shredded coconut for garnish
• Mint sprig (optional)

Instructions

1. Make simple syrup by heating 1/2 cup water with 1/2 cup sugar until dissolved.
2. Puree pineapple until smooth.
3. Strain pineapple puree for a smoother texture if desired.
4. In a pitcher, combine pineapple puree, syrup, 1 1/2 cups lemon juice, coconut water, and 2 cups cold water.
5. Stir and taste; add more water for a lighter drink.
6. Chill 30 minutes to meld flavors.
7. Serve over ice with a pineapple wedge and sprinkle of shredded coconut.
8. For a richer version, use coconut milk and stir well before serving.

How to Serve It

Serve in tall glasses with a pineapple wedge on the rim. Garnish with toasted shredded coconut and mint. Pairs well with grilled pineapple skewers or fish tacos. Keep refrigerated up to 2 days. Make pineapple puree and syrup ahead for quick serving.

11. Cherry Lime Lemonade

Cherry lime lemonade mixes tart lime and sweet cherry for a nostalgic sip. Fresh or canned cherries give a deep fruit note. Lime brightens and balances sweetness. It’s great for picnics and kids’ parties. You’ll taste cherry jam notes with zesty citrus.

Ingredients

• 2 cups pitted cherries (fresh or frozen)
• 1/2 cup freshly squeezed lime juice (about 4 limes)
• 1 cup freshly squeezed lemon juice (about 6 lemons)
• 3/4 cup granulated sugar
• 1/2 cup water (for syrup)
• 3 cups cold water
• Ice as needed
• Lime wheels and cherries for garnish
• 1 teaspoon vanilla extract (optional, to round flavor)

Instructions

1. Make cherry syrup: combine cherries, 1/2 cup water, and 3/4 cup sugar in a saucepan.
2. Simmer until cherries break down, about 6–8 minutes.
3. Mash and strain to remove solids, pressing to extract juice.
4. In a pitcher, combine strained cherry syrup, 1/2 cup lime juice, 1 cup lemon juice, and 3 cups cold water.
5. Stir in 1 teaspoon vanilla if using.
6. Chill 30–45 minutes.
7. Serve over ice with a lime wheel and cherry garnish.
8. The syrup should be glossy and pourable when ready.

How to Serve It

Serve in mason jars for a playful vibe. Garnish with a lime wheel and soaked cherry. Pairs well with burgers, fries, or picnic fare. Refrigerate up to 3 days. Make syrup ahead and keep chilled for faster service.

12. Honey Thyme Lemonade

Honey thyme lemonade uses honey instead of sugar for a warm sweetness. Thyme adds a savory, aromatic note. Honey gives a silky mouthfeel and floral undertone. It’s lovely for early evening coolers or pairing with cheese. Expect warm honey sweetness balanced by bright lemon and herb.

Ingredients

• 1 1/2 cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup honey
• 1/2 cup hot water (to dissolve honey)
• 3 cups cold water
• 6 fresh thyme sprigs, plus extra for garnish
• Ice as needed
• Lemon slices for garnish
• Pinch salt

Instructions

1. Dissolve 3/4 cup honey in 1/2 cup hot water to make a honey syrup.
2. Add thyme sprigs to the honey syrup and steep 10 minutes.
3. Strain syrup into a pitcher.
4. Add 1 1/2 cups lemon juice, 3 cups cold water, and a pinch of salt.
5. Stir thoroughly until well combined.
6. Chill 30 minutes to let thyme infuse.
7. Adjust sweetness by adding more honey diluted in warm water.
8. Serve over ice with a thyme sprig and lemon slice.

How to Serve It

Serve in tumbler glasses with thyme sprigs for aroma. Pairs well with goat cheese crostini or roasted vegetables. Store refrigerated up to 3 days. Make honey-thyme syrup ahead for quick assembly.

13. Green Tea Lemonade (Matcha Lemonade Option)

Green tea lemonade mixes gentle tea tannins with bright lemon. Brewed green tea adds subtle bitterness and depth. Matcha gives an earthy, vibrant option with antioxidants. It’s a lighter, less sweet choice for healthful sipping. You’ll taste crisp lemon and a delicate tea finish.

Ingredients

• 2 cups strong brewed green tea, cooled (use 2 green tea bags)
• 1 1/2 cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup granulated sugar or honey
• 1/2 cup hot water (to dissolve sugar or honey)
• 3 cups cold water
• Ice as needed
• Lemon slices for garnish
• Optional 1 teaspoon matcha powder for a matcha twist

Instructions

1. Brew green tea strong: steep 2 tea bags in 2 cups near-boiling water for 4 minutes. Cool.
2. Dissolve 3/4 cup sugar in 1/2 cup hot water to make syrup.
3. In a pitcher, combine cooled green tea, honey/sugar syrup, 1 1/2 cups lemon juice, and 3 cups cold water.
4. If using matcha, whisk 1 teaspoon matcha with a little hot water until smooth, then stir into the pitcher.
5. Taste and adjust sweetness if needed.
6. Chill 30 minutes.
7. Serve over ice with a lemon wheel. Tea should be aromatic and slightly tannic.

How to Serve It

Serve in tall glasses with a lemon wheel. Garnish with a thin matcha dusting for the matcha version. Pairs with sushi, salads, or light sandwiches. Keep refrigerated up to 2 days. Brew tea and make syrup ahead for quick service.

14. Sparkling Citrus & Elderflower Lemonade

Sparkling citrus and elderflower lemonade is floral and effervescent. Elderflower cordial adds delicate floral sweetness. Sparkling water brings lively bubbles. It’s perfect for celebrating or brunch toasts. You’ll taste lemon brightness, citrus complexity, and a soft floral finish.

Ingredients

• 1 1/2 cups freshly squeezed lemon juice (about 8 lemons)
• 1/2 cup freshly squeezed orange juice (about 1 orange)
• 1/2 cup elderflower cordial
• 3/4 cup granulated sugar
• 1/2 cup water (for syrup)
• 2 cups chilled sparkling water
• Ice as needed
• Edible flowers or citrus wheels for garnish
• Optional mint sprig

Instructions

1. Make simple syrup by heating 1/2 cup water and 3/4 cup sugar until dissolved.
2. Cool syrup to room temperature.
3. In a pitcher, combine syrup, 1 1/2 cups lemon juice, 1/2 cup orange juice, and 1/2 cup elderflower cordial.
4. Stir well and chill 30 minutes.
5. Just before serving, add 2 cups chilled sparkling water to the pitcher to retain fizz.
6. Serve over ice with edible flowers or citrus wheels.
7. For a sweeter drink, add more elderflower cordial.
8. Bubbles should be lively and persistent when served.

How to Serve It

Serve in flute or Collins glasses to show bubbles and floral garnish. Pair with brunch dishes, fruit tarts, or light canapés. Best served immediately after adding sparkling water. Keep base mixture refrigerated up to 3 days and add bubbles when ready.

Refreshing options, right? These 14 flavored lemonade recipes span fruity, floral, herbal, and spicy profiles. You’ve got simple sips and party-ready pitchers to try. Pin this list so you can come back when lemons hit their peak.

Which flavor are you making first? Save your favorite recipe and share it with friends or family who love bright, homemade drinks. Try one tomorrow and let the flavors surprise you.