Food Gold: Fresh Minty Lemonade!
I hit the streets hard on my zip zinger (shout out Curt Flosstradamus) these past few days and boy did I get parched! I mean like doofed off two spliffs thirsty, kid! Enter this tart homemade lemonade to save the day. This one is super easy but as always, we are going to teach you a few cool tricks like how to make simple syrup and properly chop mint. And, and I hope you know we encourage you to add some vodka to this mix and really go out there. Get twisted, youngsters!
Fresh Minty Lemonade
For Simple Syrup:
– 1 cup water
– 1 cup sugar
– Juice of 6 or so lemons
– 15 or so mint leaves, very roughly chopped into large pieces
– Approx 6 cups filtered water
– Vodka (optional but HIGHLY recommended)
1. Make the simple syrup. It’s called simple syrup because it is equal parts sugar and water (not unlike a roux, which is equal parts flour and fat). Here we will use 1 cup sugar and 1 cup water. Bring water to boil on stove, add sugar until it is dissolved. Then turn off the heat and let that mugger cool. Bam, there’s your syrup.
2. Juice approx 6 lemons. The basic ratio is 1 part lemon juice to 3 parts water. You can use more or less. You can also strain the seeds out if you like. I don’t.
3. Roughly chop like 15 mint leaves, making sure to use a sharp knife so you don’t bruise them. Or you can be fancy and use a mortal and pestle to grind them up and release the essential oils.
4. Fill your pitcher with roughly 6 cups water and 2 cups (ish) of lemon juice. Slowly add the simple syrup. Then add the mint leaves. Stir until you are happy. Taste, taste, taste! Tweak as needed.
5. Let that baby sit for at least an hour in the fridge. Add ice (ideally ice you made with brita water) and serve!
Fork The World,