August 22 2012

When life gives you lemons…….


Summer is almost over, which might seem like the end of lemonade days, but for us there’s no such thing. We like to make lemonade all year long, and once you know how to make your own flavored simple syrups, it’s a snap. Here are some recipes from At Home by Steve Poses that will carry you through the rest of the season and around the calendar, quenching your thirst along the way.

 

Four Seasons of Lemonade

Serves 6-8

 

Basic Lemonade

1 cup sugar

1 cup water

20 ounces lemon juice (approximately 7 lemons)

32 ounces water

 

  1. Make the simple syrup: In a small pot, combine sugar and 1 cup water. Simmer over moderate heat until sugar is dissolved, stirring occasionally, about 1-2 minutes. Simmer for 3 minutes more, then remove from heat. Cool for at least 1 hour or overnight. Store in the refrigerator until ready to use.
  2. Combine lemon juice, simple syrup and water. Chill.

 

Spring: Minted Lemonade

1½ cups sugar

1½ cups water

2 cups lightly packed mint leaves

20 ounces fresh lemon juice

32 ounces water

6-8 mint sprigs

 

1. Make simple syrup. In a small pot, combine sugar, mint and 1½ cups water. Simmer over moderate heat until sugar is dissolved, stirring occasionally, about 1-2 minutes. Simmer for 3 minutes more, then remove from heat. Cool for at least 1 hour or overnight. Store in the refrigeratoruntil ready to use.When syrup is cool,puree in a blender and strain through a fine strainer, pushing with theback of a spoon to extract liquid.

2. Combine lemon juice, mint syrup and water

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. Chill.

3. Fill glasses halfway with ice and add lemonade. Garnish each glass with a lime wedge and a mint sprig.

 

Summer: Strawberry Lemonade

3 1/2 cups Basic Lemonade

1 cup fresh strawberries, stemmed

4 whole strawberries (for garnish)

 

1. Using a food processor or a muddler and bowl, puree strawberries. You can also use a fork to smash the strawberries against a plate.

2. Combine lemonade and strawberry puree. Chill.

3. Stir well before serving. Fill glasses halfway with ice and add lemonade. Cut a slit from the base of each of the four whole strawberries halfway toward the leaf end and situate a strawberry on the edge of each glass.

 

Fall: Rosemary Lemonade

4-5 sprigs rosemary, cut into lengths to fit into pot

1½ cups sugar

1½ cups water

20 ounces fresh lemon juice

32 ounces water

6-8 rosemary sprigs

 

1. Make simple syrup. In a small pot, combine sugar, rosemary and 1½ cups water. Simmer over moderate heat until sugar is dissolved, stirring occasionally, about 1-2 minutes. Simmer for 3 minutes more, then remove from heat. Cool for at least 1 hour or overnight. Store in the refrigeratoruntil ready to use.When syrup is cool,strain rosemary.

2. Combine rosemary syrup, lemon juice and water. Chill.

3. Fill glasses halfway with ice and add lemonade. Garnish each glass with a rosemary sprig.

 

Winter: Cardamom Lemonade

3 tablespoons green cardamom pods, lightly crushed

1 cup honey

2 ounces water

20 ounces fresh lemon juice

32 ounces water

6-8 lime wedges

 

  1. Make the syrup:  Combine cardamom, honey and water in a small saucepan. Simmer for 5 minutes. When syrup has cooled,lightly reheat on stove or in microwave to thin honey. Strain through a fine strainer.
  2. Combine lemon juice, cardamom-honey syrup and water. Chill.
  3. Fill glasses halfway with ice and add lemonade. Garnish each glass with a lime wedge.