Like many holiday travelers I arrived home in California with a serious cold. This past week has involved all sorts of the usual remedies, including my favorite, the consumption of lots of citrus juice. We have a Meyer lemon tree that is laden with fruit. So, we decided to make a batch of Limoncello. This disposed of ten perfect lemons, or rather, the zest of ten perfect lemons. So, of course, there was nothing to do but juice those denuded lemons and make some lemonade! This version is sweetened with a ginger-infused simple syrup and a touch of honey. And, I can say from personal experience, it makes a great mixer for a gin cocktail. As for the Limoncello, it has to steep for a while yet. But I will be here with an update in several weeks. In the meantime, let’s drink lots of lemonade (with or without gin) and get to work on those New Year’s resolutions. Or, let’s just drink the lemonade…
Ginger-Infused Meyer Lemonade
- 1 cup water
- 1 cup granulated sugar
- Enough rinsed and sliced ginger root to fill a ¼ cup measure (no need to peel it)
- 1 tablespoon of your favorite honey
- 1½ cups freshly squeezed lemon juice, preferably Meyer lemon juice
- 1½ to 2 cups of water
- Ice cubes, for serving
- Mix the water, granulated sugar, and sliced ginger root in a small saucepan. Bring the mixture to a boil, stirring until the sugar dissolves. Remove from the heat, stir in the honey, and cover loosely. Allow to steep for at least an hour, longer if you have time.
- Strain the syrup through a fine sieve into a serving pitcher. Add a cupful of lemon juice, then the water. Add additional lemon juice to taste (if you use regular lemons you may not need any additional juice). Stir the mixture and chill it well before serving.
- To make an excellent cocktail add about an ounce of your favorite gin to a glass of lemonade. Sip and enjoy.