Thursday, June 13, 2013

Homemade Fresh Lemonade

It was a dark and stormy night. and then there was lemonade. Homemade Fresh Lemonade

It appears that we are in Derecho Season here in the midatlantic, which has me frequenting my house in Maryland to keep an eye on any weather related excitement there. Here is a pic from the back yard… contact me if interested, it’s a great house for entertaining, conveniently just outside DC with almost an acre of waterfront! Maryland Waterfront Home for Sale

So I’ve spent a couple of nights there which means in the morning I’ve no choice but to get egg sandwiches at my favorite sandwich shop there. Silesia carryout. They make killer bbq sandwiches too. Silesia Carryout Ft. Washington Maryland great bbq sandwiches and breakfast

A little place with a top notch wine shop next door, all owned by a family that’s been in the area for generations. And it’s one of the only places that still brews fresh iced tea. Don’t believe me?

Silesia Freshly Made Iced Tea

Either it’s new or somehow I forgot, but when I stopped by for the first time in a couple of years they also had freshly made lemonade and I couldn’t help but sweeten my XXL iced tea with some, and it was by far the best Arnold Palmer I’ve ever had!

Freshly Brewed Iced Tea and Homemade Lemonade Silesia Freshly Made Lemonade

 

 

 

 

 

 

 

 

 

and what a breakfast!…  Egg and Cheese Sandwich on Wheat with Arnold Palmer

Sooo satisfied was I, that I decided to make some lemonade when I got home. This is the full on, straight to the hips version. A once or twice a year version… if you blew your sugar wad on mini cupcakes and need a more figure friendly recipe, here’s a low-cal Lemonade Recipe with Xylitol Zested Lemons for Homemade Lemonade

As for me, I used a mediocre weight lifting session and swim to justify a little more of the real deal. It started with zesting lemons. I thought it might be easier to peel them, but after a few awkward peels I went to my trusty microplane. I can bang it out with that microplane. Hold it vertically with the grater facing away from you and the bottom planted on a cutting board. Then run the lemon up and down twice vertically, rotate slightly and continue until it’s zested. You can get really rolling with it.  Lemon Zest for Lemon SImple Syrup

In it goes to it’s final lemon zest resting place for the lemon simple syrup….  Lemon Simple Syrup Recipe

I did double so I have some left over and ready for another batch of lemons. Lemon Simple Syrup

I let it cool while I juiced lemons, then mixed that business together and added cold water til it tasted like really good lemonade. I chilled it in time to go for the season’s first sailboat ride. Hobie Catamaran Sailing Potomac River

It was really comfortable on the water, but bringing the boat in was hot as #$*!, so this iced down carafe of lemonade looked like manna from heaven. Fresh Lemonade on the Beach

Brian gazed upon me as though I were Cindy Crawford in the Pepsi commercial as I walked over with our icey lemonades. Cindy Crawford Pepsi Commercial

oh well, at least he got a refreshing beverage.

Kristin Irani Chefinista on the Beach Hobie Cat with Homemade Lemonade

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Homemade Fresh Lemonade

Yield: about 1.25 to 1.5 quarts

Once or twice a summer it's nice to remember what fresh, sweet lemonade tastes like. For another favorite make some iced tea and sweeten it to your liking with the lemonade for an Arnold Palmer.

Ingredients:

7 - 8 lemons, about half zested and all juiced (should have a little over a cup of juice)
1/2 cup sugar plus 1/2 cup water for simple syrup
4 - 6 cups water

Directions:

- combine sugar, 1/2 cup water and lemon zest in a small sauce pan over medium high heat, stirring occasionally until sugar is dissolved (I doubled this and am saving half for the next batch of lemonade)
- remove from heat and allow to cool
- strain syrup and discard zest
- combine simple syrup and lemon juice; add water to desired sweetness
- spike with vodka (optional)

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2 Responses to “Homemade Fresh Lemonade”

  1. 1

    Catlin Garrison — June 14, 2013 @ 8:26 am

    Re-encorporate the zest into your next meal 🙂

    • chefinista replied: — June 14th, 2013 @ 9:23 pm

      Catlin, how would you do it?! I thought about spreading it out and baking it off for candied zest, but it’s a big blob with the sticky sugar water once it’s strained, and even if it spread out well would take a while in the oven when we’re trying to make a refreshing drink for hot weather. Other challenge is there wasn’t an obvious tie-in menu item for candied lemon zest… like would it work on grilled fish with chimichurri or on ice cream with toasted pine nuts or something..? I’m still hoping to come up with a way to repurpose that so I’d love to hear your thoughts, cook em up and post em! : )

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