Owner of the Golden Fig, Laurie Crowell stopped by the TCL kitchen to show us how to make some tasty summer lemonades!
5 lemons- zested and juiced
7-8 TB superfine sugar
3 C water
pinch of flaked salt
Let zest sit in juice for 5 minutes, strain zest out. you can discard the zest or freeze it into ice cubes
In pitcher, stir lemon juice, sugar, water and salt. Stir until sugar is dissolved.
Chill and enjoy.
Honey Mint Lemonade
1 C freshly squeezed lemon juice
1/2 C honey
1 C fresh mint
5 C cold water
Mint and lemon slices for garnish
In medium saucepan, gently heat honey with fresh mint. Let simmer for 10 minutes, stirring frequently.
Let rest until cool. With a fork, take mint out of honey.
Stir lemon juice, mint infused honey and cold water together
Pour over ice and garnish with fresh mint leaf and lemon slice
2 lbs strawberries washed/halved
6 C water
juice of 4 meyer lemons
1/2 C simple syrup (bring equal amounts sugar and water to a boil, simmer 5 minutes and chill)
Zest of 2 lemons
handful of ice cubes
Place all items in blender
Buzz up until desired smoothness.
Add more simple syrup if desired.