Wednesday, September 22, 2010
Photo courtesy of One Ordinary Day
I’ve been making homemade lemonade since I was a teen. Thus, from various attempts, I’ve determined the best-tasting lemonade starts with a simple syrup. However, this lemonade steps it up a notch by adding fresh strawberry puree- Genius! Then you top it off with some sparkling water, and what a delicious and refreshing summertime beverage. The drink can be pre-made; just make sure to add the sparkling water right before serving so it doesn’t lost its fizz. I would also recommend straining the puree- I didn’t care for the seeds in my drink, and it surely won’t look good caught in between your teeth at a party.
This drink will work well with any outdoor party, brunch, or shower. At my last outdoor party, I made a Sparkling Raspberry Lemonade Punch, but this would also top my list of favorite drinks. For an adult version, replace the sparkling water with some champagne. A perfect blend of tart and sweet.
Sparkling Strawberry Lemonade
2 cups water
3/4 cup sugar
1 Tbsp grated lemon peel (2 lemons)
1 cup fresh lemon juice (6-8 lemons, depending on size)
1 pint fresh strawberries, hulled and halved
2 cups cold sparkling water (or champagne, for adult version)
Rimming: Lemon juice, Sugar
Mint sprigs, garnish
Whole strawberries, garnish
1. In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves.
2. Add the lemon peel and lemon juice, stir, and remove from the heat. Let cool completely, then strain into a clean pitcher.
3. In a blender or food processor, puree the pint of strawberries. (This produces 1-3/4 cup strawberry puree.)
4. Using a fine-mesh strainer, strain the strawberry puree. Discard the seeds.
5. Add the strained puree to the pitcher with the lemon juice
6. Stir well to combine and refrigerate until well chilled.
7. Right before serving, add the sparkling water and stir well.
8. Dip the rim of the glass into lemon juice, and then sugar.
9. Pour over glasses filled with ice and serve, garnished with mint and strawberries.
Yield: 1.5 quarts
Source: Adapted from Emeril Lagasse