Wednesday, June 30, 2010

An Excercise in Deliciousness

In lieu of actually studying, I made lemonade.

And won.

Vanilla lavender lemonade (adapted from this recipe), also known as Operation HOMEMADE LEMONADE

1 plus 1/2 cups sugar
1 large sprig of rosemary
1 medium sprig of thyme
8 - 12 sprigs of lavender buds (still on the stems)
1 vanilla bean
6 lemons

1. Make a simple syrup by simmering 1/2 cup sugar and 1/2 cup water in a small saucepan until the sugar is completely dissolved and the syrup is hot.

2. Add half the sprig of rosemary, half the lavender, and one or two stems of thyme to the syrup. Split and scrape the vanilla bean and add both the beans and pod to the syrup. Set aside to steep while the syrup is cooling.

3. Wash lemons and slice into rounds. Place them in a large bowl and sprinkle with the remaining cup of sugar. Use a wooden spoon, mallet, masher, or other implement of smushing to squish the lemon slices and sugar until you've got liquid collecting in the bowl. When the lemon slices have been thoroughly smushed and just about submerged in the liquid, add five cups of water to the bowl and stir. Add the syrup to the bowl once it's reached room temperature. Stir after adding.

4. Store in glass bottles with the rest of the herbs and maybe a few slices of lemon.

ETA: If it's too strong for your tastes, add another half cup to a cup of water. I'd actually suggest this if you're not going to be mixing anything into it.

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