MICHELIN STAR LEMONADE?!??

Ingredients

• 2 cups Granulated Sugar (white granulated sugar)
• zest of 8 lemons Lemon Zest (zest only, avoid the white pith)
• 2 cups Water (filtered water)
• 1 whole lemon Lemon Juice (freshly squeezed)
• 4 cups Cold Water (for diluting the lemonade)
• as needed Ice Cubes (optional, for serving)

Instructions

1. Zest the Lemons

   Using a microplane, zest the eight lemons, taking care to avoid the white pith which adds bitterness.

   Time: PT5M

2. Extract Lemon Oils

   Place the zest in a mixing bowl with the 2 cups of granulated sugar. Massage the mixture with clean hands for about five minutes until the sugar turns a pale yellow and the aroma is strong.

   Time: PT5M

3. Add Water

   Transfer the sugar‑zest mixture to a saucepan and add 2 cups of water. Stir until the sugar begins to dissolve.

   Time: PT2M

4. Boil the Syrup

   Bring the mixture to a rolling boil over medium‑high heat, then immediately remove the pan from the heat.

   Time: PT5M

   Temperature: boiling

5. Strain the Syrup

   Pour the hot syrup through a fine mesh strainer into a clean container. For a crystal‑clear syrup, run the liquid through a coffee filter after straining.

   Time: PT3M

6. Cool the Syrup

   Allow the lemon‑sugar syrup to cool to room temperature, or place it in the refrigerator to speed up the process.

   Time: PT10M

7. Juice a Lemon

   While the syrup cools, roll one lemon on the countertop, cut it in half, and squeeze the juice into a small bowl, removing any seeds.

   Time: PT2M

8. Assemble the Lemonade

   In a pitcher, combine the fresh lemon juice, ½ cup of the cooled lemon‑sugar syrup (adjust to taste), and 4 cups of cold water. Stir well.

   Time: PT3M

9. Serve

   Fill glasses with ice cubes, pour the lemonade over, and garnish with a thin lemon slice if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

0 g

Carbohydrates

90 g

Fat

0 g

Fiber

0 g