Nothing says summer to me more than a glass of ice-cold, fresh-squeezed lemonade. The sickly sweet powder-based mixture was a staple at the picnics of my youth but the real stuff has always been a favorite of mine.
In college, I used to frequent this Mediterranean restaurant next to campus. They made the best fresh-squeezed lemonade to order. I like my lemonade on the tart side, not too sweet. The powder-based stuff is usually too saccharine for my taste, but this place did it right. It was always a special treat for me. Like, last-day-of-classes special.
To me, lemonade is best when there are tiny flecks of lemon pulp in the juice. I like to rub some of the sugar into the rinds before I juice the lemons — this helps the sugar to collect some of the bitterness of the rinds and to cut down on the sweetness. I read about that trick once, and it truly makes for better lemonade, I think.
All you need to make lemonade is lemon juice, sugar and water. This Spiked Lavender Lemonade has the addition of two more ingredients — vodka and lavender extract. The lavender adds a light floral flavor to the citrus blend and the vodka provides a little kick.
If these early summer nights need a little sprucing up, this Spiked Lavender Lemonade is the ticket. // susannah