Ah, summer. The scorching heat, the overwhelming humidity. Fun times. Well, when life hands you lemons, shake things up a bit and make Lemon Shake-Ups. Depending where you live, you may have had these treats at a local fair or carnival. For the uninitiated, a Lemon Shake-Up is basically a freshly made individual lemonade. At the fairs where I’ve had them, it’s a big production: One person operates a big press to squeeze the bejeebers out of a lemon, into a tall, heavy glass. Another person adds sugar, ice and some water. A paper cup is turned upside down over the glass, and someone else shakes it all up to dissolve the sugar. The whole lot is dumped into the paper cup, water is added to fill, et voila – a Lemon Shakeup is served. You’d have to pay four or five dollars for this refreshing beverage and the opportunity to see it being freshly made in front of you.
I’d been reminiscing about this unofficial beverage of state and county fairs, but not about the hassle of actually going to a fair and the expense of paying several dollars for one beverage. For the cost fair admission and ONE Lemon Shake-Up at the fair, I could buy enough lemons to make shake-ups for the whole neighborhood.
Making Lemon Shake-Ups at home means I can choose my own sweetener. Most of the time, I use a stevia-based sweetener such as Truvia or Pure Via. (I like my lemonade on the tart side, so I usually use 3 packets.) Honey and lemon is a great flavor combination, but getting honey to dissolve well in the ice water is difficult, so it’s best to first melt the honey in a small amount of very hot water. Once the honey melts into the water, add the ice and lemon and proceed. (As always, do not give honey or anything prepared with honey to infants under one year of age.)
Whatever sweetener you choose, use an amount equivalent in sweetening power to ¼ cup sugar.
Personally, I prefer this handheld wooden kind,because I find I’m able to get more juice out of each lemon or lime. I used to have one made of shiny black plastic, which looked gorgeous but was too slippery to get a good grip, so I could hardly
squeeze anything out of the fruit. That tool wore out its welcome almost immediately.
If you use a wide-mouth jar, you can put the lemon halves right in for a more authentic shake-up. If not, you can cut the lemon into smaller pieces after you’ve juiced it thoroughly. Make sure it has a leak-proof lid. This replaces the potential disaster of the tall-glass-and-large-paper-cup shaking method used in the carnival and fair production.
Lemon Shake-Up Recipe
- 1 lemon
- ¼ cup sugar OR 3 tablespoons honey, maple syrup or agave nectar (OR equivalent amount of a sugar substitute – read package to determine amount – remember to dissolve thick syrupy sweeteners in a little hot water first)
- 1 cup ice (crushed or cubes)
- Cold water
Wash the lemon, and cut it in half. Juice the lemon into the jar using your method of choice. If you prefer your drink to be slightly less “authentic” you can remove the seeds.
Add the lemon halves to the jar. If you wish, you can cut these into smaller pieces first, but it’s not
necessary. Add the sugar or sweetener, ice and about a cup of water. Cover tightly and shake until the sugar is completely dissolved. Remove the lid and add enough ice and water to make 16 ounces. Pour into a tall glass, or just drink it straight from the jar. I won’t tell.
Bobbie Laughman is a freelance writer who thinks she’s normal. Don’t try to tell her otherwise.