Tuesday, June 14, 2011

Liz Remizowski's Lemonades

My friend Liz sent me these recipes for her delicious lemonade. Here are her notes: 

Most recipes call for lemon juice and simple syrup. I just make a lemon syrup. Skips a step and makes it more lemony. The blackberry lemonade is good as is, but of course you can add vodka and delicious things like that. I once used the regular lemonade as a base for an Arnold Palmer Sangria* (1 part lemonade, 1 part tea, 1 part white wine, add sliced orange, lemon, and lime, plus a bunch of blackberries and quartered strawberries, refrigerate for a few hours before serving) and it's friggin delicious.

*I got the idea from a Bobby Flay recipe but I made it better.

LEMONADE

Ingredients:
Lemons
Sugar
Ice cubes (from filtered water, preferably)
Filtered water
(amounts given in recipe are approximate)

Procedure:
Squeeze the lemons through a fine wire mesh strainer into a glass measuring cup. See how much juice you have: Pour it, and an equal amount of sugar, into a small saucepan, stir (silicone spatulas are great), and bring to a simmer. (For reference: four lemons usually yield about a cup of juice.) Once all the sugar dissolves and it starts to bubble, remove from the heat and let it sit a few minutes.

Pour the syrup into the container you're going to serve it in, preferably glass. Add ice cubes a few at a time and stir (switch to a wooden spoon), letting them mostly dissolve until you add more. This both cools the syrup and dilutes it. (4 lemons and a cup of sugar usually take about a tray of ice cubes.) Once they've stopped visibly dissolving, dilute the whole mess by half (or a little more, if you like it less strong) with filtered water. If you happen to have willpower and don't drink everything immediately, refrigerate - and cover the pitcher with plastic wrap so it doesn't start tasting like last week's Chinese take-out.

WICKED BLACKBERRY LEMONADE

Ingredients:
Lemons
Blackberries
Sugar
Ice Cubes
Filtered Water
(amounts, again, are approximate)

Procedure:
Squeeze the lemons straight into a measuring cup - skip the strainer. Pour that and an equal amount of sugar into a saucepan along with a bunch of (washed) blackberries. (Assuming 4 lemons/1C sugar, probably a pint of berries.) Bring it all to a simmer. After a few minutes, when the berries start to turn pink, mash them with the back of your spatula. Once all the berries are mashed, remove from the heat and let cool a few minutes.

Set a fine wire mesh strainer over a glass Pyrex measuring cup (4C size), or something similar. Pour the berry syrup mixture through the strainer in batches, scraping the pulp against the mesh to extract all the juices. (Discard pulp and seeds between batches of syrup - there will be quite a bit, and it will clog the strainer.) Once it's all strained, repeat as above - move to pitcher, add ice, dissolve, dilute.

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