This is a recipe I came up with to make a lightly sweetened sparkling lemonade. The Demerara sugar and vanilla give it a richer more robust flavor than traditional sour lemonades. Serve it at your next picnic and you’ll have a big non-alcoholic hit! (The recipe doubles, or even triples quite easily!) I call it Suburban Lemonade ’cause there isn’t anything country about it.
4-6 large lemons to make 1 C juice, and a few slices for garnish
1 liter mineral water (Sanfaustino works quite well)
1 cup filtered water
1/2 C Demerara sugar
1/2 to 1 t pure vanilla extract (to taste)
a few sprigs of fresh mint
a pitcher or carafe
In a small saucepan combine 1/2 C Demerara sugar with 1 C filtered water and 1 t pure vanilla extract. Heat over a low temperature and stir gently until all of the sugar is dissolved into the water.
Meanwhile, juice the lemons. Add 1 C lemon juice to the sugar syrup and stir to combine. Pour into a carafe and chill for a few hours.
When ready to serve, pour the mineral water into the carafe with the lemon syrup. Add a few sprigs of fresh mint and some lemon slices, serve over ice, and enjoy!
ETA 5/29: (M’s disclaimer) He likes this lemonade with only a half teaspoon of vanilla instead of a full teaspoon. So if you’re unsure about the flavor start with less and then you can add more later on. He also likes it with lots of minty goodness too, so extra sprigs for him.