Sweet'tauk lemonade recipes from "Let's make lemonade (and sell it too)" by Deborah Aiza, Montauk NY
MAKES 6 SERVINGS
This is a tasty drink you won’t find at most farmer’s markets. And it’s a shame, because it tastes fantastic! To make this lemonade, start with a little secret trick for separating your pomegranate seeds, add some syrup, some fresh lemon juice, and serve.
- 2 Cups simple syrup
- 3 Pomegranates (or ⅔ cup of pomegranate juice)
- 1 Cups freshly-squeezed lemon juice(6–8 lemons)
- 3–4 Cups cold, filtered water
What to Do
- Make your simple syrup.
- Cut off the “belly button” and opposite end of each pomegranate.
- Score into segments, but just score the skin. Don’t cut all the way through.
- Get a large bowl of water, submerge pomegranate and peel apart the sections. Gently pry apart the seeds. The white pith will float to the top, and the seeds will sink to the bottom.
- Use a strainer to lift out all the pith and discard.
- Juice your lemons.
- Place a strainer over a large bowl. Pour the lemon juice through this strainer 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.
- In a blender, combine lemon juice and pomegranate seeds. Pulse the seeds a few times to break them apart and to release the juice. But don't blend them for too long or the seeds will break apart and create cloudy juice.
- Strain to remove the seeds, and add simple syrup and 3–4 cups water (to taste).
- Stir well, pour into a serving pitcher, add plenty of ice, and garnish with lemon slices.