5 Refreshing Homemade Lemonade Variations

Soak 1 tbsp of fennel seeds in water for about two hours until softened.

Combine 1 cup sugar and 1 cup water in a pot on the stove, whisk continuously until the sugar is completely melted and dissolved in water, then let it cool down to room temperature.

Add 4 cups deseeded watermelon cubes into the blender, blend into a fine puree, and then run it through a wire strainer to get clear watermelon juice.

Fill a mason jar with ice cubes, add 2 tbsp sugar syrup, 2 tbsp lime juice, fill it with the clear watermelon juice, and stir well.

Add 3 cups pineapple cubes, 0.5 tsp black salt, and a few ice cubes into the blender, blend until smooth, and run it through a wire strainer to get fine pineapple juice.

In an ice-filled mason jar, add 2 tbsp lime juice, 2 tbsp sugar syrup, pineapple juice, about half a cup of chilled water, top with pineapple cubes, and stir.

Add 2 chopped cucumbers, soaked fennel seeds, and about 10 ice cubes into the blender, blend into a fine puree, and run it through a wire strainer.

In an ice-filled mason jar, add 2 tbsp sugar syrup, 2 tbsp lime juice, a pinch of salt, cucumber fennel juice, grate a little lime zest on top, and mix well.

In an ice-filled mason jar, add 0.25 cup rose syrup, a pinch of salt, 2 tbsp lime juice, 1 tbsp sugar syrup, fill with chilled water, and mix well.

Melt sugar in water in a pot, add ginger slices and mint leaves, boil for 30 seconds to let the flavors infuse, then turn off the flame and let it rest.

In an ice-filled mason jar, add cooled ginger mint syrup with some ginger and mint pieces, 2 tbsp lime juice, a pinch of salt, chilled water, and lime slices, then stir.