Sweet'tauk lemonade recipes from "Let's make lemonade (and sell it too)" by Deborah Aiza, Montauk NY
MAKES 4 SERVINGS
Cranberries are known to be quite sour, but in this recipe, add some extra sweetness by mixing in a little tangerine juice. The end result is nearly impossible to have just one helping of!
- 1 Cup cold, filtered water
- 1 Cup sugar
- 12 ounces of fresh cranberries
- 1 Cup freshly-squeezed tangerine juice
- ½ Cup freshly-squeezed lemon juice (3–4 lemons)
- 2 Cups cold, filtered water
What to Do
- Combine sugar, cranberries, and 1 cup of water in a medium saucepan.
- Stir until the sugar is dissolved and then bring to a boil over medium/high heat.
- Lower the heat to heat and simmer until the berries have burst. Using a wooden spoon, mash the berries into the syrup.
- Strain the syrup into a large bowl. Mash any cranberries caught by the strainer to release as much cranberry flavor as possible.
- Allow syrup to cool.
- Juice your lemons and tangerines.
- Place a strainer over a large bowl. Pour the juices through to remove pulp and seeds. Using a spatula, press down on the pulp to remove any juice that’s still caught in the pulp.
- Combine lemon juice, tangerine juice, water, and ¾ cup of the cooled cranberry syrup.
- Stir well and taste. Continue to add cranberry syrup until your lemonade is just sweet enough.
- Pour into a serving pitcher, add plenty of ice, and garnish with lemon or tangerine slices.