Spiced Lemonade
Posted By Marshall on April 17, 2009
After several errands this morning, I came home and decided to whip up a tasty beverage. I’m taking today off, and a great day it is! Sunny, warm, an all around great day.
Anyway, I wanted to use my spiced lemonade as a mixer and remembered that I haven’t shared the recipe yet.
Spiced Minted Lemonade
3/4 cup demerrara sugar
2oz cane syrup
peel of one lemon
peel of one lime
2 cinnamon sticks
6 whole cloves
1/4 tsp cardamom seeds
6 sprigs of mint
1cup lemon/lime juice
6 cups water
1. In a sauce pan, combine the sugar, syrup, lemon & lime peel, cinnamon, cloves, cardamom and 2 cups of water.
2. Stir over medium heat and bring to a simmer. Simmer for 10 minutes.
3. After the simmer, strain this mixture into a bowl and discard the solids.
4. Put the mint sprigs in the hot syrup and infuse for about 5-6 minutes.
5. Discard the wilted mint and allow the syrup to cool to room temp.
6. Combine the juice from the lime you peeled with fresh lemon juice until you have a cup of juice.
7. Combine your juice, syrup and remaining four cups of water.
8. Refrigerate and enjoy!
The lemonade isn’t a bright yellow like one would expect lemonade to be. It’s color comes from the demerrara sugar and the trade-off for the depth of flavor the sugar adds is fantastic.
As well as straight, I’ve been enjoying in the following libation.
Mexican Sun
2oz reposado tequila
.75oz orgeat
2 dashes peach bitters
spiced minted lemonade
-Shake the tequila, orgeat and bitters with ice. Strain into an ice filled chimney glass and top with the lemonade.
Cheers!
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This sounds absolutely fantastic. How’d the orgeat work in it?