Customize a colorful summer staple that will cool off the whole family! This fresh and fruity lemonade allows you to make a drink that is 100 percent to your liking. Your lemonade doesn’t have to be syrupy (i.e. loaded with sugar) in order to impart a delicious taste — by adding berries, ginger, and mint, this cooling recipe offers a ton of flavor, as well as nutrients. Using a light hand with a natural sweetener, such as agave or honey, and this drink is a guilt-free, delightful way to hydrate. Keep a pitcher in the fridge so that each family member can help him- or herself to an ice-cold glass when thirst comes calling. 

Family-Friendly Flavor 

— For the kids, cut the lemonade with water to taste. 

— Replace the blueberries and strawberries with other favorite summer fruits, such as mangoes, peaches, blackberries, and raspberries.

— For a sparkling lemonade, use seltzer instead of water.

— Of course, this recipe can also pack an adult-themed punch if you choose to add vodka, rum, tequila, or champagne (perfect for summer parties)! 

Muddled Lemonade
Yields 4 servings


½ cup blueberries, fresh or frozen
5 large sliced strawberries, washed, hulled, and sliced
1 tbsp. fine chopped ginger
1 tbsp. fine chopped mint
1 cup 100% lemon juice, not from concentrate
1 cup water, or to taste
3 tbsp. agave, honey, or packed brown sugar, or to taste 


1. In a medium bowl, combine the chopped mint, ginger, sliced strawberries, blueberries, and lemon juice.

2. With a whisk or a potato masher, gently mash the fruit with the lemon juice until the liquid becomes a nice pink color.

3. Add the water and the sweetener, and stir to combine.

4. Adjust the water or the sweetener to taste, if desired.

5. Add ice and serve!

Cricket Azima is a professional chef who specializes in cooking for and with children. She has contributed to websites and magazines including iVillage, The Nibble, and Kiwi magazine, as well as consulted for a number of kids’ food brands. Azima founded an educational food and cooking site for children called The Creative Kitchen and the two-day series known as Kids Food Festival. She is the author of the children’s cookbook Everybody Eats Lunch