This is a simple recipe based on how many lemons you have and the juice yield. I like to make my lemonade with sparkling water. It just makes it seem more special, more grown up, while at the same time it brings out the kid in me. Adding things like mint, lavender, or bitters makes this really special.
INGREDIENTS:
1 cup fresh squeezed lemon juice, preferably Meyer’s lemons, strained of seeds
1 cup Superfine (a.k.a. Caster or Baker’s) Sugar
Ice-big chunky rocks are great
Water, sparkling and ice cold preferably
Tall glasses
METHOD:
Place the sugar in a non-reactive bowl. Use a sturdy whisk to combine the sugar while pouring it into the sugar. Stir until all the sugar is combined with the lemon juice.
Put ice in the glasses to fill ¾ full. Fill the glass ¼ full with lemon syrup, then top with cold sparkling water. Use a bar-keepers spoon or a swizzle stick to combine and chill down the beverage. Serve when cold.
Chef’s Notes: To add a mint flavor or lavender to the lemonade, add 1 tablespoon of mint for each drink or a ½ tablespoon of lavender flowers per drink to the bottom of a bar-keepers mixing glass. Muddle strongly and then build the drinks in the cup with the muddled herbs.
Stores in a glass bottle for up to two weeks in the refrigerator.
Yield: 2 cups
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
