Never Too Many Lemons
We use a lot of lemons in our house...I toss zest into just about every weeknight veggie dish. So, there is an abundance of peeled lemons in my veggie drawer. We juice them and make quick lemonade (simple syrup, juice, water) almost every week. But for special occasions I make slow lemonade. It takes a little longer, but the result is so worth it! And if we're feeling feisty, I will add sparkling water just before serving to make it extra special!
1 cup white sugar
1 cup water
Additional still/sparkling water for diluting
Mix It Up!
Peel the skin—yellow part only, you don't want bitter white pith—from 4 lemons using a vegetable peeler. Set aside.
Squeeze 1 cup of lemon juice. Set a side.
Place sugar and water into a medium sized sauce pan. Bring to a boil and stir until sugar dissolves, about 2-3 minutes. Remove from heat. Add lemon peels to the hot mixture. Put a lid on the pot and let the lemon peels steep for about an hour as the mixture cools.
Remove peels from the lemon syrup using a slotted spoon or spatula. Your syrup should be a lovely yellow colour.
In a large pitcher mix the 1 cup of syrup and the reserved 1 cup of lemon juice. Add still or sparkling water to dilute to your preferred strength. Garnish with a lemon wheel and mint and enjoy!
For more great cocktail and mocktail ideas visit Cocktailing@Home.