a lighter version of lemonade

[underused]

Even though we're not cocktail people, we keep a jar of simple syrup in the fridge all summer. It's the time we're most likely to want to sweeten cold drinks (like iced coffee or tea) and having some handy means we can sweeten as we go and according to our tastes. But mostly we use it for lemonade.

Commercial lemonades can be cloying--like drinking candy--and even homemade recipes often call for a cup of sugar in eight cups of water. We wanted something lighter (in flavour and calories), so we came up with this blend. It's more like a sweetened lemon wedge in water. 

It's so easy, it's barely a "recipe," but it looks lovely and when we have people over, they finish the pitcher. That's a good sign, right? 

 

SIMPLE SYRUP
 

1 c sugar
1 c water

Bring sugar and water to a boil, stirring until sugar is completely dissolved. Keep boiling for 2-3 mins. Cool and keep refrigerated in a jar with a tight-fitting lid. (Click here for some interesting ideas on infusing flavours into your syrup.)
 

LEMONADE
 

2 medium-sized lemons, washed
8 c water
simple syrup to taste
ice

With a lemon zester, zest both (washed) lemons in a continuous coil. Set aside.
 

Juice both lemons and add to 8 cups cold water.

Drop in your lemon zest coils and sweeten to your taste with the simple syrup.

Add about a cup of ice.

 

Comments

[full_metal_ox]

That does look thoroughly refreshing; I bet you could also make it with sparkling water as a base.

Your juxtaposition of the lemonade with the yellow flowers suggests a possible garnish: wild yellow wood sorrel (Oxalis stricta) has brilliant yellow blossoms, tiny okralike seed pods, and a sharp citric tartness; it grows abundantly here in Ohio, although I can't presume to speak for your part of Canada.

[underused]

It's funny you mention the sparkling water, as the same thought occurred to me after I posted. (I love sparkling water with lemon or lime.)

We do have loads of wood sorrel here. Using it as a garnish is a fantastic idea!