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The secret which I'm about to give up is elementary my dear Watson. Everyone knows the zest contains oils that are so flavorful only a tiny bit will flavor an entire cake. I got to thinking and figured that since I make a simple syrup for lemonade I could take it over the top in terms of lemony flavor by adding zest to the syrup and let it steep. I was right, more perfect than perfect lemonade, PLUPERFECT to be precise.
Several years ago I planted a lemon tree and after debating and discussing with the local garden center I settled on the Myer Lemon as it is lemonier and sweeter than say the standard supermarket variety, usually a Eureka. I'm glad that I opted for the Myer as it has lived up to its reputation in the garden centers as the lemoniest of the lemons.
Plus perfect Lemonade
- 1 c sugar
- 2 c water
- 10 lemons
- 2 c ice cubes
- additional cold water
Using vegetable peeler peel the zest off of 2 lemons. Place in heavy sauce pan with sugar and 2 cups water. Bring to a simmer stirring until sugar is dissolved. Turn off and cover. Let steep 10 minutes.
Juice the lemons, including the 2 you zested (should yield about 1 1/4-1 1/2c juice). Take a 2 quart pitcher and add the ice and juice. Strain the lemon zest from the syrup and add to pitcher. Add enough water to make 2 quarts of lemonade. Stir and chill until ready to serve.
