Meyer Lemonade with fresh Spearmint

This entry was posted on March 11, 2010 by McEvoy Ranch.

fftr-images-0161Here's a spring time refresher we'll be making in our Ferry Building shop tomorrow. Since Meyer lemons are naturally sweet, this recipe uses half the sugar of a traditional lemonade and highlights the complexity of these juicy little hybrids. We're dressing our version up with some fragrant spearmint from our gardens, but it could just as easily go without. Enjoy! MEYER LEMONADE with SPEARMINT 1/2 cup sugar 1 cup water 1 cup Meyer lemon juice (about 5-7 lemons*) 3-4 cups cold water to dilute 1 bunch fresh spearmint 1 Meyer lemon*, thinly sliced for garnish ice METHOD
  1. Make a simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely. While the sugar is dissolving, use a juicer to extract the juice from 5-7 lemons, enough for 1 cup of juice.
  2. Using a very sharp knife to avoid bruising, thinly slice half of the spearmint and reserve the other half for garnish.
  3. Pour the juice and the simple syrup into a pitcher and add 3 to 4 cups of cold water, depending on your desired strength.
  4. Add the spearmint, stir until combined and refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight Meyer lemon juice.
  5. Serve lemonade over ice with a thin slice of lemon and sprig of spearmint.
*We're selling organic Meyer lemons from the ranch in our Ferry Building shop for $3/lb.

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