Fruit Riot Lemonade


Makes 6 cups


  • 12 Meyer Lemons (for juice; 4 for zest)
  • 2 cups sugar
  • 2 cups water
  • 6 to 8 sprigs fresh mint
  • 20 fresh strawberries, stemmed and quartered
  • 1 large orange, for zest


  1. Preheat the water oven to 135F/57C.
  2. Juice the lemons to obtain about 2 cups of juice. Zest the rinds of four of the lemons.
  3. In a large (gallon/3.8 liter) zip-closure cooking pouch combine the lemon juice, sugar, water, mint, berries and zest from the lemons and oranges.
  4. Use the displacement method (Archimedes Principle) to remove most of the air from the pouch and zip the seal.
  5. Submerge in the water oven to cook for 2 hours. Occasionally remove the pouch and jostle the contents to encourage the sugar to dissolve.
  6. Strain the lemonade into a clean, lidded container and refrigerate. Discard solids.

*Use with Pimm’s No. 1 to make a delicious, refreshing Pimm’s Cup.

Pimm’s Cup

Makes 1 cocktail


  • 1 ¾ ounces Pimm’s No. 1
  • 5 ounces Fruit Riot Lemonade
  • 2 slices orange
  • 1 strawberry, sliced
  • 3 slices cucumber
  • 1 sprig fresh mint


  1. In a cocktail shaker, over ice, add the Pimm’s and Fruity Riot Lemonade and shake vigorously to chill.
  2. Pour over fresh ice and the fruit slices in a tall glass and garnish with the mint.
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