Lemonade, anyone? Last week my daughter, Debra, and I saw something that brought back memories: a lemonade stand with youngsters selling lemonade.

When I was growing up, it was not uncommon to see several small lemonade stands along the streets during the summertime. In fact, I think I set up a stand or two myself. It was such a welcomed treat for all ages, and many enterprising youngsters made their pocket money by selling lemonade for only a few cents per cup.

Lemonade is one of the easiest beverages to make. All you need is freshly squeezed lemon juice, sugar and water. Just stir these three ingredients together for a drink that is sure to soothe your thirsty throat.

Another easy way to make it is to start with a lemonade syrup, which can be kept in the refrigerator until needed. When the thirst for lemonade comes, all you do is add a couple of tablespoons of the syrup to a glass of ice water. This mixes instantly, since the sugar is already dissolved in the syrup.

To make lemonade syrup, combine 2 cups of sugar with 1 cup of water in a saucepan. Boil the mixture for about 5 minutes. Cool it and add 1 cup of fresh lemon juice. Store in a covered container in the refrigerator. This recipe makes about 2Ω cups of syrup.

While looking through some cookbooks that my friend, Carol Buchanan, brought for me to enjoy, I noticed another cool summertime drink. The following recipe for Summer Sparkle is from a Gooseberry Patch cookbook called “101 Homestyle Favorites.”

I can always find something exciting in the Gooseberry Patch cookbooks. A big smile came when I noticed that Carol was sharing some of the cookbooks from her Gooseberry Patch collection with me.

If you would like a drink that can double as dessert, you might want to try another Gooseberry Patch favorite. Frosty Orange Creamsicle, from the Gooseberry Patch “Big Book of Home Cooking,” is a thick and icy delight.

If your children or grandchildren decide to set up a lemonade stand, they might want to add these other two drinks to their menu.

Email Prudence Hilburn at prudencehilburn463@att.net.

Summer Sparkle

48-ounce bottle ruby red grapefruit juice
12-ounce can frozen orange juice concentrate, thawed
6-ounce can frozen lemonade concentrate, thawed
1-liter bottle lemon-lime soda, chilled

Stir together grapefruit juice, orange juice concentrate and lemonade concentrate in a gallon pitcher; refrigerate until chilled. At serving time, stir in soda. Serves 16 to 20.

Lemonade

1 cup fresh lemon juice (about 11 lemons)
1º cups sugar
1 quart water
Lemon slices
Ice

Combine lemon juice, sugar and water. Stir until sugar dissolves. Drop sliced lemons into lemonade. Chill. Add ice when ready to serve. Makes about 1Ω quarts.

Frosty Orange Creamsicle

6-ounce can frozen orange juice concentrate
1 cup milk
1 cup water
1 cup ice cubes
º cup sugar
Ω teaspoon vanilla extract

Combine all ingredients in a blender and blend until smooth. Serve immediately, or freeze until ready to serve. Serves 6.