So I'll go ahead and state the obvious that it has been more than a little while. Life has been getting in the way for the last few months and without saying too much with a mini Molly on the way in March, things have been hectic. Minimal baking, cooking or creativity to be reported and to be quite honest 'E-D' hasn't been 'doing' too much in the kitchen at all. But the haze of eternal sickness has now lifted, energy levels are beginning to recover, I can happily report, I am alive, feeling great and reporting for duty.
I blew the dust of my Canon at the weekend, dug out my tripod and re-familiarised myself with a supermarket, I am happy to report, it felt good getting back in the saddle. Why Lemony Lemonade in November you ask? Well although I would agree it is indeed more of a summer sizzler thirst solution, red wine isn't on the cards at the moment, and anything drinkable that attacks by taste buds is a welcome distraction to the absence of alcohol at Sunday lunch.
Fresh Lemony Lemonade
1 cup white sugar
1 cup water
1 cup lemon juice (approx 3 large lemons)
3 cups of cold water (to dilute)
1. Start by making the sugar syrup. Add the sugar to 1 cup of water and place in a
saucepan. Continue to heat until all of the sugar has dissolved. Add the zest of two
lemons to the syrup when heating for extra zing.
2. Meanwhile, juice the lemons.
3. Strain the sugar syrup solution and pour into a large pitcher. Add the lemon juice, and
cold water a little at a time, tasting as you go for the perfect level of bitter/sweetness for
your taste buds.
4. Serve over ice with a straw.
Simple as it may seem, no matter what time of the year, nothing beats freshly made lemonade. The key is dissolving the sugar over heat, otherwise when you add it to the lemonade solution all the sugary goodness sinks to the bottom. Make sure you add a few slices of fresh lemon for the wow factor and hold on to a few pretty jars to serve it for the ultimate non-alcoholic treat.