Bonus: Strawberry Lemonade

I realize this is out of turn, but since tomorrow is Memorial Day, I wanted to share it with you. I love lemonade and it is perfect for a Memorial Day cookout or picnic. So here you go.

This will make about 1 liter of lemonade.

  • 5 small lemons
  • 1 C sugar
  • 1 C water, plus more to dilute later
  • 2-3 whole cloves
  • optional: fresh or frozen strawberries, quartered (or any other berry for that matter), fresh basil or mint

The first thing you need to do is make a simple syrup. A lot of people are intimidated by simple syrup because it’s working with sugar. But this is seriously simple. With a fine grater, zest all of the lemons, making sure to not grate off any of the bitter, white pith. Add the zest to a small sauce pan with the sugar, water, and cloves. Bring this to a boil while stirring to dissolve the sugar. Once the sugar is dissolved, let the syrup boil for about 5 minutes and pour through a strainer to get the zest out. (If you don’t have a fine strainer, you can either leave the zest out or deal with zest in your lemonade)

Put the syrup in the fridge to cool it off and juice your lemons.

Once the lemons are juiced, mix the juice with about half of your syrup, you’ll have left over syrup, but you can always find other uses for simple syrup. If you’re adding more fruit or herbs, add them here. I added about half a quart of quartered strawberries and a couple of basil leaves out of the garden. Add more water to dilute the lemonade. Let the lemonade sit for a few hours to let all the flavors mix. Before you serve the lemonade, taste it and adjust any flavors if needed. I have found that it gets sweeter as the fruit sits in it, but I like it really sweet! I served it with some of the strawberries in the glass and garnished it with two more basil leaves.


The finished product

Now, I promise to leave you alone until the end of June.