For Mother’s Day, you can improve on the recipe by infusing simple syrup with lemon zest and using sparkling water insteadTad Seaborn/The Globe and Mail
Making your own lemonade is pretty straight ahead – fresh lemon juice, water and a sweetener such as simple syrup. And the results cast a long shadow on store-bought lemonade, which is not as fresh, not as balanced and certainly not as thirst-quenching. For Mother's Day, you can improve on the recipe by infusing simple syrup with lemon zest and using sparkling water instead. When I first made this version, I expected it to be good – but it was so yummy (and a little bit fancy) that I wanted to plan a barbecue immediately just so I could make pitchers' full. You could turn it into a cocktail by adding vodka or some prosecco. And if you can find Meyer lemons (a little bit more fragrant, sweet and mellow) they would work perfectly, too.
Servings: Makes about 2 cups of syrup
Sparkling Lemon Soda
1 1/2 cups water
1 cup sugar
Zest of 3 lemons
Method
1. In a small saucepan, combine 1 1/2 cups water, 1 cup sugar and the zest of 3 lemons (use 4 if lemons are small or if using Meyer lemons). Be careful when zesting to not get too much of the bitter white pith of the citrus.
2. Bring the mixture to a simmer and stir just until the sugar has dissolved. Remove from the heat and allow to infuse for 20-30 minutes. Strain the zest and cool the lemon syrup. Refrigerate.
3. For one soda, add 3 tablespoons of lemon syrup and the fresh juice of half a lemon into a tall glass. Fill with ice and top with sparkling water. Mix and enjoy.
Sue Riedl