Vanilla Lemonade
Welcome to Foxes Love Lemonade! I’m (obviously) obsessed with the bright, tart taste of lemons, and I love freshly squeezed lemonade as well! Classic lemonade is just dandy, but in this summertime series, I’ll be coming up with new spins on my favorite cool-down drink.
I was having a bit of a creativity lull when trying to think up my next new lemonade recipe, so I started poking around my kitchen cabinets. I didn’t have to look very long before my eyes settled on a bottle of Nielsen-Massey vanilla extract.
I’ve long loved Nielsen-Massey products because I know they are the highest quality extracts available. I even give them as holiday and birthday gifts to the bakers in my life.
While we all reach for vanilla extract when making something like a frozen yogurt pie or lemon creme brulee, I wanted to give this little bottle of extract some love in a beverage recipe, so I thought “why not vanilla lemonade?”
I’m so glad I decided to go this direction, as this might be my favorite lemonade yet (I know, I say that every time. But for real. But also, I still love mango lemonade, so don’t trust me).
For this recipe, I started with a classic homemade lemonade using simple syrup (just a boiled mixture of sugar and water) and freshly squeezed lemon juice (it takes awhile to squeeze all those lemons, but it is SO worth it).
You can also make my agave lemonade and spike it with vanilla, for a drink free of white sugar.
I “spiked” my lemonade with a teaspoon of Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract.
This extract offers the same amazing flavor as Nielsen-Massey’s traditional vanilla extract, but is made with only certified organic and Fairtrade ingredients. The sweet, mellow flavor makes it ideal for cooking and baking.
For more information about Nielsen-Massey, please connect with them on Facebook, Twitter, Pinterest and YouTube.
Vanilla Lemonade
Ingredients
- 4 cups water, divided
- 1 cup granulated sugar
- 1 cup fresh lemon juice
- 1 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
Instructions
- In small saucepot, stir together 1 cup water and sugar. Cook over medium heat 4 to 6 minutes or until sugar is dissolved. Remove from heat; let stand 10 minutes. Transfer to jar or container and refrigerate until completely cool, or up to 5 days.
- In pitcher, stir together lemon juice, vanilla extract, cooled sugar syrup and remaining 3 cups water. Serve over ice.
Disclosure: This was a sponsored post written by me on behalf of the Nielsen-Massey. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.
I would definitely consider making this, although I’m generally happy drinking plain water. I would use erythritol/monk fruit granulated sugar replacement in place of sugar or agave (which is still sugar) because I’m trying to stay away from sugar. Lemon and vanilla are two of my favorite flavors.
I hope you get a chance to try this with monk fruit, Susan!
Vanilla essence has traditionally been added to lemonade and limeade in the Caribbean. Clever minds land on the same things!
I just made this for New Year’s Day and it was awesome! My kids loved it. The vanilla is the Jena se qua to make this lemonade special.
I am so glad this was a hit for you and your kids, Lisa. Happy New Year!
Interesting combination. Hoping to try this recipe out soon 🙂 thanks!
I love your summer beverages! My kids came up with vanilla lemonade a few years ago. They like experiments and decided to use my homemade vanilla syrup to sweeten the lemonade!
Thanks so much, Kathy! I’m surprised vanilla lemonade isn’t more popular. It’s so good!
Hi Lori, I loved your recipe and have included it in a lemonade round up on BuzzFeed. Do take a look and show some love 🙂 https://www.buzzfeed.com/manjumahadevan/21-incredibly-refreshing-lemonades-you-need-to-dri-1ykl9
EPIC. I love lemons as well. like obsessed. I made strawberry lemonade the other day and lemon bars this weekend as well. I’m so making this.
Lemons are just sooooo good, it’s hard not to be obsessed!
As much as I love lemonade and vanilla, I never thought of combining the two. Genius! Next time I end up with a bunch of lemons, I’ll have to give this a try.
Thanks Carla!
I love lemonade, this seems like a perfect combination.
Thanks so much, Celeste!
I love that you mixed the two – I never thought to pair them together. Great idea for lemonade!
Thanks Naomi!
This is my brand of vanilla, in fact I buy the industrial size and refill my little bottle! What a lovely idea to make vanilla lemonade-I would never have considered it, but why not? It must be delicious, and those gorgeous photos are so enticing, too! Going to have to try this; next batch of lemonade!
Oh man, I NEED to buy the industrial size bottle of Nielsen-Massey Vanilla, because I go through soooo much of it! Thanks Christina!
There is nothing better than homemade lemonade. It’s always so refreshing. I am digging this twist with the vanilla in it. Love their products too. You can never go wrong with high quality vanilla like this.
Thanks Kim! I agree – nothing better than homemade lemonade 🙂
If I want lemonade, this is the one I’d make. I make a version of overnight oats with lemon, coconut and vanilla, so I know I’d like the lemonade. Yummy.
Your overnight oats sound great, Susan!
Got it from My Whole Food Life. Per serving: 1.5 T lemon juice (or more, to taste), ½ T maple syrup or honey, 1T chia seeds, ½ cup rolled oats, ½ cup almond milk, 1T shredded unsweetened coconut, ½ t vanilla extract. I add a scoop of vanilla Designer Whey, also. If you really like lemon, you can add a little zest (maybe ½ t), but we have decided we like it better without. Enjoy!
Oh, thanks so much Susan! I kind of chuckled at “if you really like lemon” 😉
Oooh, I love that you mingled vanilla with lemons. It sounds perfect. Pinned.
I’m all about the mingling of lemons with . . . everything. Thanks Jennie!
Never had vanilla lemonade. Sounds fabulous!!
Thanks Sandy!