Natural Lemonade Popsicles with Real Fruit


Peach Popsicles with real peach slices and herbs on white backdrop

Finally, it’s getting hot outside!

Naturally, as soon as warm weather rolls around, we start craving the delicious summer foods we missed out on over winter. Bring on weekly barbeques, light salads, sangria pitchers, ice cream, and all the fresh fruit we can get our hands on!

Fruit popsicles are an obvious summer staple. Who doesn’t want to be relaxing by the pool with an ice cold popsicle? The reality is that store bought popsicles are laden with processed sugar and artificial flavours.

In response, we’ve developed a healthy alternative: made with our very own Lighthouse Lemonade! These popsicles are dairy free, packed with delicious fruit, and can be customized by adding your favourite ingredients. Try making these popsicles with the kids. They will have a blast experimenting with different flavours and tasting them after

*You will need a popsicle mold for this recipe. Check out Amazon for some great options.


Peach Lemonade:

  • 1/2 cup Lighthouse Lemonade Cordial
  • 2 cups water
  • 1 cup frozen or fresh peach slices
  • 1 cup frozen or fresh mango chunks

Mint & Kiwi Limeade:

  • 1/2 cup Lighthouse Lemonade (Lemon-Lime Cordial)
  • 2 cups water
  • 1 handful of mint leaves, loosely chopped
  • 2 cups frozen or fresh kiwi slices

Berry Lemonade:

  • 1/2 cup Lighthouse Lemonade
  • 2 cups water
  • 1 cup frozen or fresh strawberries
  • 1/2 cup frozen or fresh blueberries
  • 1/2 cup frozen or fresh raspberries


  • Pour all ingredients into a bowl and mix until combined.
  • Pour frozen fruit mixture into popsicle molds.
  • Freeze popsicles overnight or for at least 6 hours.
  • To remove popsicles from their mold, run under warm water for 20 seconds
  • Enjoy!

As always, share your creations on social media and tag us on InstagramFacebook, and Twitter!

Mother’s Day Pink Lemonade

Pink lemonade in glass

Pink lemonade is the ultimate summer drink! Unfortunately, most store-bought varieties are laden with processed sugar, artificial colours, and fruit concentrates.

This Mother’s Day, make a batch of all-natural pink lemonade using our very own Lighthouse Lemonade Cordial and fresh fruit. The key to this recipe is to achieve a balanced flavour by adding both sweet and tangy ingredients. Serve it virgin or add a splash of your favourite liquor!

Makes 6 servings of lemonade.


  • 1 cup Lighthouse Lemonade Cordial
  • 2 cups water (divided)
  • 1/2 cup fresh strawberries
  • 1/2 cup fresh raspberries
  • 2 cups ice
  • Lemon slices & frozen berries for garnish


  • 6 oz. vodka (or your liquor of choice)
  • 1 cup sparkling water


  1. Make the berry puree by blending the fresh raspberries and strawberries with one cup of water until a thick, smooth liquid has formed.
  2. Fill a large pitcher with ice, mix 1 cup Lighthouse Lemonade Cordial with the other 1 cup of water and stir to combine.
  3. Add the berry puree and mix together.
  4. Pour into glasses and garnish with fresh lemon slices and frozen berries. Enjoy!
  5. Optional: For an alcoholic version, add 1 cup of sparkling water and 6 oz. of vodka to the mixture. Mix and serve.

Follow us on Instagram, Twitter, and Facebook to see the latest recipes, events, and our #MocktailMonday drink ideas. Cheers!

Fresh Lemon Tart with Basil Nut Crust


Lemon Tart with Basil Nut Crust

It can be tricky to find a light dessert that is both unique and delicious when staple baking ingredients like flour and dairy are off the table. This year, impress your guests with this Lemon Tart featuring a crunchy Basil Nut Crust, made with Lighthouse Lemonade Cordial! This lemon treat is a wonderful alternative to a traditional family recipe and a refreshing way to end a heavy meal!

We love the combination of lemon and fresh herbs. Rather than the typical wheat-based dessert crust, the addition of crunchy nuts and basil is a fresh take on the classic lemon tart. If you prefer, switch up this recipe by using Lighthouse Lemonade Lemon-Lime cordial and garnish with lime slices. This recipe has been adapted from The Kosher Baker, with the addition of Lighthouse Lemonade.


Basil Nut Crust

  • 4 tbsp margarine
  • 1 cup finely ground walnuts
  • 1 cup finely ground almonds or almond flour
  • 3 tbsp sugar
  • 2 tsp chopped fresh basil leaves

Lemon Filling

  • 3 large eggs plus 2 yolks
  • 2/3 cup sugar
  • 1/3 cup Lighthouse Lemonade Cordial
  • Zest of 1 lemon
  • 5 tbsp margarine

Meringue Topping

  • 1/3 cup sugar
  • 2 tbsp water
  • 1 large egg white
  • Lemon slices for garnish


  1. Preheat oven to 350ºF.
  2. To make the lemon cream: Place the eggs, yolks, and sugar in a heatproof bowl and place over a saucepan filled with simmering water. Add the Lighthouse Lemonade Cordial, lemon zest, and whisk to combine. Cook the lemon cream uncovered, whisking occasionally until the mixture has reached a thick consistency. This should take approximately 30 minutes.
  3. Remove the bowl from the heat and whisk in the margarine one tablespoon at a time.
  4. While the lemon cream is cooking, prepare the crust: Melt the margarine either in the microwave oven for 45 seconds, or on the stovetop, until melted. Pour in the walnuts, almonds, and sugar and mix until combined. Add the chopped basil and mix.
  5. Scoop the crust into an 8-inch tart pan with a removable bottom. Use your hands to press the crust down so it covers the bottom of the pan and goes up the sides. Try to even out the rim at the top. Place in the oven 15 minutes.
  6. Remove crust from oven and spoon the lemon filling into the crust. Bake for 20 minutes, or until the outside edges of the cream are set; the inside can remain a little wobbly. Let cool and then place in the fridge for at least two hours or overnight.
  7. To make the meringue topping: In a small heavy saucepan, bring the sugar and water to a boil, stirring to dissolve the sugar. Continue to cook the sugar until it reaches 230ºF on a thermometer.
  8. While the sugar is cooking, beat the egg whites in a medium bowl with an electric mixer on high speed until stiff.
  9. When the sugar is ready, turn the mixer speed to low and then slowly pour in the cooked sugar down the side of the bowl, not directly onto the wire whisk. When all of the sugar has been poured in, turn the mixer up to high for one minute.
  10. Use a silicone spatula to spread the meringue all over the top of the lemon or use a pastry bag and tip to make any decorative designs. You can use a blowtorch to lightly brown the meringue or place the tart in a 450ºF oven for a few minutes, watching the entire time, until the top browns. Store in the fridge for up to three days.

As always, share your creations on social media and tag us on Instagram, Facebook, and Twitter!

Easter Lemon Drop Cupcakes

Spring is here! To celebrate the sunshine and warm weather, we are bringing you a delicious, sweet recipe using natural ingredients and our very own Lighthouse Lemonade Cordial.

Make this sweet treat for Easter and we guarantee your guests will be impressed! The best part – this recipe is both gluten-free and vegan, meaning it will accommodate a wide range of dietary restrictions. Decorate these cupcakes however you like. They are versatile and can be customized for any occasion.



  • 1/4 cup coconut oil
  • 4/5 cup plant-based milk
  • 4 tablespoons Lighthouse Lemonade Cordial
  • 1 tablespoon lemon zest
  • 8 tablespoons agave or maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/4 cups almond flour or ground almonds
  • 1 1/4 cups gluten-free flour blend
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda


  • 3 cups icing sugar
  • 1/3 cup vegan butter or margarine
  • 3 tablespoons Lighthouse Lemonade Cordial


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place coconut oil in a large bowl and melt in the microwave.
  3. Add milk, Lighthouse Lemonade Cordial, maple syrup, vanilla, salt and ground almonds to the melted coconut oil.
  4. Sift in the flour, baking powder, and baking soda.
  5. Mix all ingredients together to form a smooth batter. Add an extra splash of milk if the mixture is too thick.
  6. Divide the mixture evenly into 12 cupcake liners, about 3/4 way full.
  7. Bake in oven for around 15 minutes, or until a toothpick is inserted into the cupcakes and comes out clean.
  8. Once cupcakes have finished baking, transfer onto a wire rack to cool completely before adding the frosting.
  9. While cupcakes are cooling, prepare the frosting by adding the sifted icing sugar, vegan butter, and Lighthouse Lemonade to an electric mixing bowl. Start at slow speed and gradually increase speed until smooth. The frosting should be quite thick to hold its shape once on the cupcakes.
  10. After the cupcakes have cooled completely, apply an even amount of frosting to each cupcake.
  11. Decorate cupcakes with toppings of choice.
  12. Store leftovers, covered, at room temperature or in the fridge up to 3 days.

Make sure to share your creation with us on social media! Use the hashtag #LighthouseLemonade or tag us on InstagramTwitter, or Facebook.

Vegan Shortbread Cookies with Lemon Glaze & Pistachio

Vegan Lemon Shortbread Cookies - Lighthouse Lemonade

Crisp shortbread cookies dipped in a zesty lemon icing sugar glaze and topped with pistachios. These pretty cookies are sweet and satisfying, but not too heavy!

Shortbread is a classic recipe; it is also super easy to make! In this recipe, we switch up traditional shortbread by adding a lemon glaze and pistachio pieces. The zestiness of the lemon and the rich and nutty pistachio adds a burst of flavour to the cookies.

These lemony shortbread cookies are so close to the real thing, no one will even know they are vegan!


  • 8 Ounces unsalted vegan butter, softened
  • ¾ Cup granulated sugar
  • ¾ Teaspoon Lighthouse Lemonade Cordial
  • ½ Teaspoon salt
  • ½ Teaspoon vanilla
  • Zest of ½ lemon
  • 2 Cups white flour
  • Icing sugar
  • Lighthouse Lemonade Cordial (for glaze)
  • ¼ Cup chopped pistachios


  1.  In a large bowl, cream together vegan butter and sugar with an electric or stand mixer. Add in the Lighthouse Lemonade Cordial, salt, vanilla, and lemon zest. Then, add in the flour, mixing on low until a dough is formed.
  2. Shape the dough into a disk and cover in plastic wrap. Refrigerate dough until firm, about 30 minutes.
  3. Meanwhile, preheat oven to 350 degrees Fahrenheit.
  4. Remove the dough from fridge and roll to ¼ inch thick. Use a cookie cutter of your choice to cut the dough into shapes. Bake cookies on a parchment-lined baking sheet for 10 minutes or until lightly golden on the edges.
  5. Remove cookies from oven and let cool completely on pan.
  6. Meanwhile, make lemon glaze by whisking icing sugar with Lighthouse Lemonade Cordial until smooth.
  7. Holding each cooled cookie on its side, dip the top of the cookie into the lemon glaze to coat. Let excess icing drip back into bowl.
  8. Allow iced cookies to dry and sprinkle with finely chopped pistachios. Let stand until set, about 1 hour.
  9. Store cookies in an airtight container for up to a week or freeze.

Make sure to share your creation with us on social media! Use the hashtag #LighthouseLemonade or tag us on InstagramTwitter, or Facebook.