Did you buy more strawberries at the farmers' market than you could possibly eat? Drink them instead!

Ingredients:
1-1/2 cups chopped strawberries
1 cup boiling water
1/2 cup granulated sugar
1 cup (about 8 lemons) freshly squeezed lemon juice
4 cups cold, filtered water

Directions:
Puree the strawberries in a food processor or a blender. Remove and strain through a fine-mesh strainer if desired, or you can leave the seeds and pulp in.

In a separate pan or bowl, stir together the boiling water and sugar. Allow the boiling water to cool for about five to 10 minutes. Pour the cooled water into a pitcher and add in the rest of the water. Stir in the pureed strawberries and the freshly squeezed lemon juice. Serve with ice.

Recipe courtesy of galonamission.com

This recipe was inspired by a classic Middle Eastern drink, the Limonana. (Once you taste it, we're guessing you'll understand why it's so popular overseas.)

Ingredients:
6 tablespoons sugar
1/2 cup + 6 tablespoons water, divided
1/2 cup fresh lemon juice
4 stems worth of mint leaves (about 40 leaves) with the stems discarded, plus a few extra sprigs for garnish if desired
18 to 20 ice cubes
1 to 2 drops orange blossom water (optional)

Instructions:
Add the sugar and six tablespoons of water to a small saucepan; heat over medium heat, stirring constantly, until the sugar is dissolved. Cool to room temperature. Add the cooled sugar syrup, remaining half cup of water, lemon juice, mint leaves, ice cubes and orange blossom water (if using) to a blender. Pulse a few times to break up the ice, and then process until slushy.

Pour into two tall glasses, garnish with mint leaves if desired and serve immediately.

Recipe courtesy of: anediblemosaic.com

If summertime had a flavor, this would be it. We love the way this recipe replaces ice cubes with watermelon chunks -- simple, yet genius.

Ingredients:
2 cups sugar
3 cups lemon juice
4 cups water
Watermelon, cut into chunks

Directions:
Wash your lemons, then slice in half. Juice lemons using a juicer. Pour two cups of white sugar into a large pitcher, followed by three cups of fresh lemon juice, strained to remove pulp and seeds. Stir until the sugar dissolves. Add water, stir well and chill.

Freeze chunks of watermelon on a cookie sheet lined with wax paper for at least an hour. Add a handful or two of the watermelon ice cubes to your lemonade, garnish with a lemon slice.

Recipe courtesy of yellowblissroad.com

We could be convinced to trade our favorite summer dessert for this creamy-tasting twist on lemonade.

Ingredients:
1/2 cup granulated sugar
1 cup + 3 cups water, divided
1 vanilla bean, sliced open and seeds scraped
1/2 cup fresh-squeezed lemon juice
Ice for serving

Directions:
Add the sugar and one cup of water to a medium saucepan over medium heat. Slice the vanilla bean open with a paring knife and scrape the seeds from the bean and add to the saucepan along with the remaining whole bean. Heat, stirring occasionally, until the mixture begins to steam and the sugar has dissolved, about three to four minutes.

Remove from heat and set aside for 15 minutes. Meanwhile, add the remaining three cups of water and lemon juice to a pitcher. Set a fine-mesh sieve over the pitcher and pour in the vanilla-sugar mixture. Discard solids. Stir with a spoon and chill. Fill individual glasses with ice and pour lemonade over the ice. Add a straw if desired and serve.

Recipe courtesy of kitchentreaty.com

This colorful concoction uses Sweet 'N Low instead of sugar to cut down on calories.

Ingredients:
1/2 cup Sweet'N Low (12 packets)
1 cup water
1-1/4 cups fresh lemon juice (about 6 lemons)
2 cups raspberries, pureed
3-1/2 cups cold water
Ice cubes

Directions: In a small sauce pan, bring the Sweet'N Low and water to a simmer. Stir so that sugar dissolves completely, and then remove from the heat and let the mixture cool to room temperature. Place the raspberries in a food processor and process until smooth.

Pour the pureed raspberries in the sugar water, and stir to combine. Add the lemon juice. Combine the raspberry mixture and the cold water in a large pitcher. Stir and add lots of ice. Serve your raspberry lemonade with thin slices of lemons and raspberries.

Recipe courtesy of deliciouslysprinkled.com