I love Diana Henry's book Salt Sugar Sweet. The pictures are gorgeous, and it's chock full of things I want to eat and drink. One of these things is "My Mum's Lemonade", which is a delicious lemonade syrup that utilizes the zest and well as the juice of the lemons (and a couple of oranges) for extra fragrance and flavor. It also contains citric acid for extra pucker that is refreshingly perfect in the summer heat. I've played with her recipe to incorporate some summery flavors I love -- blackberries, lavender, and orange blossom water. The result is a blackberry lemonade lightly kissed by summer blossoms. —hardlikearmour
large lemons (or 6 to 8 medium ones)
1 1/2 tablespoons
evaporated cane sugar
1 3/4 cups
citric acid granules
1 1/2 teaspoons
orange blossom water
In This Recipe
Combine blackberries, zest from lemons, lavender, and sugar in a medium bowl. Stir to combine. Let macerate for 10 to 15 minutes, and give a vigorous stir to help break up the berries.
Add the boiling water to the bowl. Stir well. Cover and keep at room temperature for at least 4 hours or overnight.
Strain the mixture through a medium mesh strainer into a 4-cup measure, using a spoon or spatula to press on the solids. Juice the lemons into the 4-cup measure (there should be about 1 cup of juice). Add the citric acid and stir well.
Strain the mixture through a fine mesh strainer into a 1-liter swing-top bottle (preferably sterilized). Add the orange blossom water, and shake well. Keep refrigerated.
Dilute with ice cold still or sparkling water to taste. (If you go the sparkling route, adding some botanical gin makes for a refreshing adult soda.)
I am an amateur baker and cake decorator. I enjoy cooking, as well as eating and feeding others. I live in the beautiful Pacific Northwest with my husband and our menagerie. I enjoy outdoor activities including hiking, mushroom hunting, tide pooling, beach combing, and snowboarding.