sunshine is fine.

It’s shaping up to be an idyllic week here in Northeast Minneapolis… and waking up to find this delicious lemonade recipe in my inbox (courtesy of a fabulous little hotel in New Prague MN called Schumacher’s — which, by the way, we highly recommend; excellent food, amazing accomodations, and a great bartending staff)… well, it’s just sort of the inspiration I needed to get this summer started.

Thanks, Schumachers Hotel and Grill 212!

Summertime Lemonade Recipe from Chef John

Chef John's Summertime  Lemonade RecipeThis is a refreshing summer treat. There’s lemonade, and then there’s Lemonade! Guess which one this is?

Lemon Base
2 cups sugar
1 cup freshly squeezed lemon juice
Grated peel of 2 lemons
Lemon Cubes
1 1/2 cups freshly squeezed lemon juice
Lemonade
1/4 cup lemon base
3 ice cubes
1 lemon cube
8 oz. cold water

  1. For Lemon Base, combine sugar, lemon juice and lemon peel in large saucepan; heat to a boil 3 minutes. Remove from heat; cool to room temperature. Store in refrigerator in covered glass container until served.
  2. For Lemon Cubes, freeze lemon juice in ice-cube tray. When frozen, transfer to resealable plastic bag.
  3. For 1 tall glass of Lemonade, combine base, cubes and water. As cubes melt, they keep each drink full of flavor. For pink color, add a little cranberry juice to lemon juice before freezing.

10 servings.
Preparation time: 10 minutes.
Ready to serve: 1 hour, 10 minutes.

CHEF’S NOTES:
• The most important part of this Lemonade technique is to remove all white membrane from lemon peel with a potato peeler. The white membrane will make the Lemon Base bitter.

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