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.
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).