Saturday, April 18, 2020

Artisan Recipe: Honey Vanilla Lemonade

honey vanilla lemonade

Recipe: Artisan Bake Shop, Meredith Rousseau

Yield: approx. 3.5 cups of lemonade concentrate
This is a favorite zippy summer drink from our Farmers’ Market days!  Our honey vanilla lemonade starts as a homemade concentrate.  The concentrate makes a wonderful hostess gift and also keeps in the fridge for a month.
Serve well shaken with ice and can be topped off with a float of your favorite fizzy seltzer or dry sparkling wine.

Recipe Notes: be sure to zest the citrus prior to juicing. 
You can replace the lemon juice/zest for orange juice and zest.

To Make the Concentrate:
¾ cup honey (local, unfiltered preferred)
1 ¼ cups organic sugar
5 tablespoons lemon zest
2 cups freshly squeezed lemon juice
1 vanilla bean, (halved lengthwise and scraped)

Place a 2 quart saucepan on the stove.  Pour honey, sugar, zest, juice and vanilla bean (bean pod and scrapings) into the pot. 
Turn heat to medium/low and bring to a light simmer stirring occasionally, approximately 8-11 minutes.
Allow to simmer 2-3 minutes, turn off heat and move to a cold burner on the stove and allow to cool 5-10 minutes.
Pour concentrate, including the vanilla bean, into a glass jar or glass milk bottle.  Refrigerate.

To Use:  Fill a cocktail shaker with ice.  Shake the bottle of lemonade concentrate well.  Pour 2 ounces (1 shot) concentrate and 3 oz (1 ½ shots) of water into the glass. Using the shaker, shake the mixture well. Approx. 1 minute.  Pour contents, including ice, into a glass.  For a fun twist: leave approx. ½-3/4 inches of space at the top of the glass. Top with a float of your favorite tonic or seltzer or dry sparkling wine (optional).