Sweet'tauk lemonade recipes from "Let's make lemonade (and sell it too)" by Deborah Aiza, Montauk NY

 

 

 

MAKES 4 SERVINGS

Even the most experienced lemonade lovers have often never had a chance to indulge in persimmon lemonade. To make this treat, first put together a persimmon syrup with a little cinnamon and vanilla.

Ingredients

PERSIMMON SYRUP

  • ½ Cup cold, filtered water
  • ½ Cup brown sugar
  • 1 Ripe persimmon (skin and seeds removed)
  • 1 Pinch cinnamon
  • 1 Teaspoon vanilla extract

LEMONADE

  • 1 Cups freshly squeezed lemon juice (6–8 lemons)
  • 4 Cups cold, filtered water

What to Do

PERSIMMON SYRUP

  1. Combine brown sugar, persimmon, cinnamon, and ½ cup of water in a medium saucepan.
  2. Stir until the sugar is dissolved and then bring to a boil over medium/high heat.
  3. Lower the heat to heat and simmer until for approximately 5 minutes.
  4. Remove from heat, stir in vanilla, and allow syrup to cool.
  5. Once cool, purée your syrup mixture. In a blender until completely smooth.
  6. Strain the syrup into a large bowl. Set aside.

LEMONADE

  1. Juice your lemons.
  2. Place a strainer over a large bowl. Pour the lemon juice through to remove pulp and seeds. Using a spatula, press down on the pulp to remove any lemon juice that’s still caught in the pulp.
  3. Combine lemon juice, water, and ¾ cup of the cooled persimmon syrup.
  4. Stir well and taste. Continue to add persimmon syrup until your lemonade tastes just right.
  5. Pour into a serving pitcher, add plenty of ice, and garnish with lemon slices.

ENJOY!