Wednesday's Spokesman-Review Food section features a classic, scratch-made lemonade recipe - along with some fun, refreshing twists.

We ran out of room in print for all of the variations from correspondent Timothy Grayson. So here are a few more ways to quench your thirst this summer.

See Wednesday's Food section for instructions on how to make the classic lemonade base.

Cheers!

Pineapple Lemonade

Make the class lemonade base using 1/2 cup fresh lemon juice and 1/2 cup fresh lime juice, 1 cup of canned unsweetened pineapple juice and 2 cups of cold water. Serve with fresh pineapple slices and a lime wedge.

Cherry Limeade

Substitute lemon juice with fresh lime juice in classic recipe and add had 12 ounces of thawed pitted frozen cherries thawed and puree until fine and mix with simple syrup. Then strain and add water and ice and serve with a wedge of fresh lime.

Passion Fruit Tea Lemonade

Add 6 regular-sized passion fruit-flavored tea bags to simple syrup mix and steep while heating the mixture. Then add 1 teaspoon vanilla extract. Strain to remove teabags. Add in lemon juice and cold water or milk. Chill mixture and serve.

Brazilian Coconut Lemonade

Make simple syrup, then substitute lime juice for lemon juice. Replace water with chilled coconut water and a splash of heavy cream or coconut milk. Serve with lime wedge and top with toasted shredded coconut. For an added touch serve in a coconut shell.

Washington Marionberry Lemonade Cider

Add 1 cup of fresh or frozen marionberries to warm simple syrup in simple syrup recipe and blend until smooth. Strain with fine mesh screen or cheesecloth. Replace water with apple cider or hard cider, and add lemon juice. Garnish with a few fresh berries and a lemon slice.