This one came about in a very self-serving way. Over the holiday weekend, I got together with a few friends for a socially distanced bbq/gathering type of thing. It was hot as blazes so we opted to drink vodka lemonades in tall glasses with lots of ice. To make it simple, our host had bought premixed lemonade in jugs and here lies the problem. Premixed lemonade is fine as is but as soon as you add anything too it, the flavor weakens resulting in a vaguely lemon flavored drink. I greatly enjoy a sparkling lemonade cocktail kind of thing and adding vodka and club soda to a premixed lemonade just throws the whole thing off. Much discussion ensued and we came to the conclusion that you’re just better off in that case having a vodka soda with a twist, which is an entirely different thing. These are the trivial matters that consumed our conversation that afternoon. This can be better, we all agreed. I can make this better, we all agreed.
So I did. I had a big bag of lemons at home so I started immediately on a new idea; a lemonade base that you keep in the fridge and mix up, a glass at a time as needed. It’s really very easy: make a flavored simple syrup balanced with a ton of fresh lemon juice. It’s just sweet enough, brightly flavored and there’s no dilution – you can do that yourself to the preferred level. To mix a glass, I found a 50/50 combination to be just about right – ½ cup of the base + ½ cup of liquid (some combination of vodka, still or sparkling water). The bright lemon flavor comes through nicely and you’ve got an incredible refreshing drink, with or without the booze. It tastes great, is incredibly handy and probably won’t stick around for long, but the flavored syrup keeps in the fridge for at least a week. Probably longer though mine didn’t.
I opted to fancy it up a bit with ginger and mint and the combo is delightful but if you’d like a plain lemonade, leave that out. The possibilities are endless – when my lemon verbena really comes in later this month, I’ll use that. A lime version would be really great. Grapefruit or orange? Probably but use 50/50 with lemons for a bright flavor. Love summer berries like blueberries, strawberries or raspberries? Add those to the hot syrup to infuse, maybe ½ cup? Maybe mash them around a bit before straining? Don’t like vodka? Bourbon would be delicious as would tequila, and rum too … use what you like and what you have. Or leave the booze out entirely for a delightful lemonade. It’s all your call.
STRESS THERAPY BAKING FACTOR: SWEET SOUNDS OF SUMMER. Yes, I know this summer is all whacked out but at least you can make a few cocktails, sit on your porch and pretend. I highly recommend a little escapism now and again.
eleven years ago: Peanut Butter Whoopie Pies
ten years ago: Big American Flag Cake
nine years ago: Sweet & Spicy Beer Mustard, Life in Southwest France
eight years ago: Spanish Sunday Lunch, Patatas Aioli
seven years ago: Tin Roof Sundae, Watermelon Aqua Fresca
six years ago: Guinness Crème Anglaise
five years ago: Radish Butter, Slow Roasted Spiced Pineapple
four years ago: Orange Julius (with Strawberry and Pineapple variations), Chicken Shawarma Pocket Sandwich
three years ago: Grand Aioli
two years ago: Greek Salad Piadini Sandwiches
last year: Strawberry Mascarpone Galette
GINGER MINT LEMONADE BASE
Makes about 1 quart syrup
My mint is growing like crazy this summer so I’ve been stuffing it into everything but as I discuss above, the flavor possibilities for this syrup are endless. Use what you have.
1 ½ cups sugar
1 ½ cups water
Zest of 3 lemons (about 1 ½ -2 Tablespoons)
2 cups fresh mint leaves
¾ cup peeled julienned fresh ginger
2 cups fresh lemon juice
- In a large saucepan, bring the sugar and water to a boil, stirring until fully dissolved.
- Off heat, add the lemon zest, mint and ginger, give it a stir and cover tightly with a piece of plastic wrap.
- Let steep overnight, or at least 8 hours.
- Strain into a quart size jar, discard the solids, and add the lemon juice.
- Cover and give the jar a shake to combine. Use or refrigerate for at least a week, maybe longer.
- To use, combine equal parts syrup to other liquid(s) (still or sparking water, booze or any combination). Adjust to your taste, add ice and enjoy.
I think I’m going to have to make this very soon.
***love this idea*** and can’t wait to make it!