11. Mai 2010


Den könnte ich heute Abend wohl trinken. Nach all dem Hassle. Lecker. Selber gemacht, nicht zu süß. Wenn jetzt noch das Wetter mitspielen würde, wäre das der perfekte Drink. So wird er aufs Wochenende verlegt.

Makes 4-5 cups

3/4 cup sugar
4 large pieces of lemon zest
1 cup freshly squeezed lemon juice (from about 8 lemons)
6 ounces vodka

1. Make a simple syrup by combining the sugar, zest, and 3/4 cup of water in a small saucepan. Over medium-high heat, cook until the sugar dissolves. When the mixture bubbles, turn the heat down and simmer for 2-3 minutes, just until it becomes slightly more syrupy. Remove from the heat and let the syrup steep for 15 more minutes, then remove the lemon zest.

2. Combine the lemon juice and the sugar syrup in a large bowl or pitcher. Add 2 1/2 cups of water. If you're making spiked lemonade, add 4 shots of vodka. If you're keeping it virgin, add another 1/2 cup to 1 cup water, tasting as you go to achieve your preferred degree of tanginess.
3. Serve over plenty of ice, garnished with mint leaves and lemon slices.

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