Fermented lemonade
We spent a few months making some preserved lemons and wanted to explore new uses with them and thought yes fermented lemonade, how cool! The key here is to season it to taste as the preserved lemons can be sweet, syrupy, aromatic and salted. If you prefer it to be milder just dilute with more soda water and add more maple syrup until you find it is perfect for you!
Takes 20 minutes
Serves 10
Ingredients
For the Lemonade:
- 50 g (1.8 oz) Preserved lemons
- 50 ml (1.7 fl oz) Preserved lemon juice/brine from the jar
- 100 ml (3.4 fl oz) Maple syrup
- 750 ml (25.4 fl oz) Soda water
To Serve:
- 50 g (1.8 oz) Caster sugar
- 1/2 Lemon
- 3 sprigs of Thyme
- Ice
Instructions
Instructions:
- Blend the Lemonade Mixture:
- Blend the preserved lemons, preserved lemon brine, maple syrup, and half of the soda water until smooth.
- Add the preserved lemons, preserved lemon brine, and maple syrup to a blender.
- Pour in half of the soda water and blend until smooth.
- Pass the mixture through a sieve to remove any pulp, ensuring a smooth lemonade.
- Adjust Sweetness:
- Taste and adjust the sweetness of the lemonade to your preference.
- Pour the sieved mixture back into the blender.
- Add the remaining soda water and mix well.
- Taste the lemonade and adjust the sweetness by adding more soda water if it’s too sweet or more maple syrup if not sweet enough.
- Prepare Serving Glasses by coating in lemon sugar
- Squeeze the juice of half a lemon into 50g of caster sugar.
- Dip the rim of each glass into the lemon sugar to coat evenly.
Serve:
- Pour the prepared lemonade into the sugar-coated glasses.
- Garnish each glass with a slice of lemon, a sprig of fresh thyme, and add ice.
