On Making Lemonade
My daughter Josephine often sells an organic lemonade on Sunday’s at the Southampton Farmers Market. And in the City, her friends Noah and Micayla have a stand on Mercer Street in Soho where they cornered the market on one of the first 99 degree days of summer. Who can resist?
Both refreshing and satisfying – hand making lemonade is as good for the soul as it is for drinking on a hot summer day. It’s easy to do , and can be made in no time at all. Further, the customization possibilities are endless. Sliced strawberries, cherries, and even mellon balls can be added for a seasonal blend. Mint sprigs or lavender honey produce something a bit more sophisticated – maybe lending itself to a splash (or more) of vodka or even tequila.
For the best lemonade – there are a few steps to follow to guarantee a superb result.
12 organic lemons
1 cup sugar
1 – Roll the lemons between the palm of your hand and the counter – this action breaks down the fibers making the juicing a bit easier and some say it renders more juice.
2 – Cut the lemons in half and squeeze – it you have an electric juicer or a group of friends this goes faster. I use on old corning glass citurus juicer – suits me just fine.
3 – Bring 2 cups of cold water to a boil and dissolve the sugar.
4 – Add the strained juice of the 12 lemons – or simply remove the pits and keep the pulp – your choice.
5 – Add two scoops of ice to a heat stable pitcher & pour the lemonade “syrup” over ice. This will cool down the temperature of the “syrup”.
5 – Adding more cool water and additional ice to fill the pitcher.
Options (and they are endless)
• Mint springs or muddled mint
• A splash of orange juice to further sweeten the lemonade
• A hand full of berries – it gives the lemonade a pink glow.
• Sliced cucumber and/or fresh coriander
• Mellon or watermelon balls
I like to make a cocktail using fresh lemonade a few slices of serano chili and tequila – garnish with a cucumber spear & corriander. Very refreshing on a hot day.