Perfect Lemonade

Rose Lemonade

It’s going to be summer soon, and right now, in the spring the afternoons can get a little hot. There is a lemon tree outside my window that has wonderful lemons on it, and I have some of those lemons in my freezer.

Yikes! No actually, I have frozen lemon juice ice cubes that I made last month with my Kitchenaid “juicer”. Each cube is about the same as the juice of one lemon, so you can add it to other things as well.

One component of my lemonade is a little unusual. If you can get to a Mediterranean or Armenian store, you can find Rose Syrup. It’s great in a lot of things, but lemonade in particular.

So here is my recipe for the Perfect Lemonade:

: Rose Lemonade

Ingredients

  • 2 lemon cubes (or juice of 2 lemons)
  • 1/2 cup organic sugar
  • 1 teaspoon Rose Syrup

Instructions

  1. Mix all the ingredients together, chill, and serve in tall glasses. You could float rose petals on top as a garnish.

Variations

You can use the juice of one lime to make a lemon lime version.

Preparation time: 1 minute(s)

Cooking time:

Diet type: Vegan

Number of servings (yield): 6

Culinary tradition: USA (Nouveau)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Simple Syrup

Recipes in this Postsimple syrup

I am including this recipe because it makes life in kitchen a lot simpler. Simple syrup is just a mixture of water and sugar, that you can keep in the refrigerator to use to sweeten beverages, and other liquids where you do not want to have to deal with sugar crystals.

Making it is very simple. I use a 1:1 ratio, sugar to water. After boiling it, I keep it in the refrigerator, and can sweeten any number of things. I keep mine in an old pint sour cream container with “Simple Syrup” written on top. When I need more, I just make more.

Recipe: Simple Syruo

Ingredients

  • 1 cup pure cane sugar
  • 1 cup water

Instructions

  1. Put the water and sugar into a heavy bottomed pot, and heat it. When the pot gets ready to start to boil, stir until the sugar is dissolved. You will know when the mixture is completely clear. Don’t let it boil too long, or you will have candy!
  2. Remove from the heat, and cool before storing.

Quick notes

I prefer the raw cane sugar to the pure white sugar, so mine has a little color. Do not try to use brown sugar or powdered sugar.

Preparation time: 1 minute(s)

Cooking time: 3 minute(s)

Diet type: Vegetarian

Number of servings (yield): 12

Culinary tradition: USA (General)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.