With hundreds if not thousands of Lemonade recipes, it's time to set your cooking apart from others. Forget the store-bought powder and the Lemon Juice in that cute little squeeze bottle. With our recipe, you'll extract every drop and essence of flavor from the Lemons.
If you look at other recipes out there, you'll see that they often call for simple syrup and just the juice of a Lemon. At the same time, this is all fine and wonderful. You're missing out on the beautiful flavor outside of a Lemon! When you zest a Lemon, you smell the beautiful aroma, so why leave out that flavor?
While simple syrup is typical in these recipes, mine involves one of the most essential ingredients to a chef… Time. You can't rush good cooking; let the flavorings come out of the Lemon Peel, and by the end, you'll have the most flavorful Lemonade you've ever tasted.
If you're looking for something sweeter, add a few Strawberries to add to the sweetness and some extra color to the Lemonade. It's pretty interesting to watch the red coloring of the berries flow down from the top; place the Strawberries on top of the Lemon Peels, and you'll see the pink color cascade down.
We know that with just one sip, one look at this beautiful Lemonade you'll want to have glass after glass of this delicious recipe. What I love about this Lemonade is that it has so much flavor, so much so that you can even add a touch of Seltzer Water to make it taste even lighter. With delicate lemon flavor, I recommend finding Seltzer with tiny bubbles; you don't want to overpower the flavor with a loud profile.
I can't wait for you to try this recipe! So, let's begin cooking!
“The Flying Chef”
Yield: ~4 Servings
Prep Time: ~15 Minutes Inactive Time: ~3 Hours Total Time: ~3 Hours 15 Minutes
1. 1 1/4 Cup Granulated Sugar (240g)
2. 4 1/2 Cups Water (960g)
3. 6 Lemons Plus One For Decoration
4. 4 Strawberries (Optional)
5. Seltzer Water (Optional)
1. In a large pitcher, combine the water and sugar. Mix until the sugar is completely dissolved.
2. Cut off the rind of six lemons being sure to avoid the white pith. Add the rind and the juice of the six lemons to the pitcher.
3. Cut the strawberries in quarters and add them to the pitcher if using. Let the Lemonade sit refrigerated for at least three hours.
4. Pass the Lemonade through a sieve or cheesecloth and serve with a thin slice of lemon
5. If you're using seltzer water, have the ratio be 1:4 seltzer to Lemonade. In other words, for every cup, 1/4th should be seltzer water and 3/4th It should be Lemonade.
Recipe By: Chef Olson Thewoodenspoonchefs.com
Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs
If the Lemonade is too tart, you can try adding sugar or a touch of salt to bring down the acidity.
It’s crucial that you do not rush the three hours. The more time the Lemonade sits, the more flavor it will have.