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A tome to turn to when life gives you lemons

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This slender volume offers basic ingredients and recipes for lemonades, most of which are sweetened, wisely, with simple syrups. You’ll find slushy, frozen lemonades, some made with melon, sumac, cardamom, coffee and mint, and recipes for sherbets, sorbets, granitas and shrubs, with suggestions for cocktails along the way. — “Lemonade With Zest: 40 Thirst-Quenching Recipes” by April White (Chronicle Books, $16.95)

This article originally appeared in The New York Times.

FLORENCE FABRICANT © 2018 The New York Times

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