July is ending on a hot note, and we’re cooling down with a few varieties of infused lemonade that we think you’ll love! For this month’s episode of Easily Baked with Ardent, our free monthly cooking show that teaches beginner-level, from-scratch, infused recipes with the aid of Ardent technology right on Instagram Live, we tackled two types of infused lemonades.
In case you missed out on the fun, we’re recapping it right here!
How to Get Started
The infusion base of these recipes, along with plenty of other infused beverages, is cannasugar.
To make cannasugar, you’ll need to make a cold infusion with a strong grain alcohol like Everclear. Simply decarb your plant material in the Ardent Nova or FX, then toss your activated material into an airtight container, and fully submerge it in the alcohol. This jar can be stored in a cool, dark place such as a pantry for as little as 24 hours, or as long as you like. Agitate the infusion by shaking the jar here and there.
Strain out the spent material using the Ardent Frainer, and pour 1 part infusion (or “green dragon”) to 2 parts sugar. Let it air dry overnight in a well-ventilated room, and use in the place of sugar in recipes of all kinds.
The following recipes give you plenty of room to play with the amount of sugar. You can also infuse other crystallized sugar alternatives using the same methodology. Enjoy!
Equipment Needed
- Ardent Nova or FX
- Ardent Frainer or kitchen strainer
- Lemon squeezer or juicer
- Ice cube tray
- Pitcher or large re-usable container for drinking
Ingredients
- Handful of frozen blueberries
- Handful of frozen strawberries
- ¼-½ cup cannasugar
- ½ cup lemon juice
- ⅙ cup sweetened condensed milk
- Sunflower lecithin
How to Make an Infused Creamy Berry Lemonade
- Add frozen blueberries and strawberries to your pitcher.
- Pour the lemon juice over the frozen berries in the pitcher.
- Add the cannasugar.
- Fill most of the way with cool water.
- Drizzle in sweetened condensed milk.
- Add just a small amount of sunflower lecithin, cover, and shake vigorously.
- Serve over ice and enjoy!
Equipment Needed
- Ardent Nova or FX
- Ardent Frainer or kitchen strainer
- Lemon squeezer or juicer
- Ice cube tray
- Pitcher or large re-usable container for drinking
Ingredients
- 2 mint tea bags
- ½ cup lemon juice
- Water
- ¼ - ½ cup cannasugar
- Sunflower lecithin
How to Make an Infused Minty Arnold Palmer
- Bring some water to a boil in a kettle, or inside a preheated (bake setting) Ardent FX.
- In a glass, pour hot water over both tea bags and allow it to steep for about 10-15 minutes or until concentrated.
- Add cannasugar to the warmed mint tea and stir until it’s dissolved.
- Pour mint tea into the pitcher and fill (leaving an inch or two of space) with cool water.
- Pour in the lemon juice.
- Add just a small amount of sunflower lecithin, cover, and shake vigorously.
- Serve over ice and enjoy!
Trying out our elevated lemonade recipes? Tag us on Instagram for the chance to be featured on our page!