Imported from the web
Overnight Bitter-ish Bay Leaf Lemonade
A boldly citrusy lemonade made by simmering whole lemons with bay leaves, then blending and straining the softened fruit. An overnight chill with the bay leaves infuses the drink with a subtle herbal bitterness.
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Ingredients
- 1 lb whole lemons (3 to 4 medium; quartered and seeds removed)
- 7 bay leaves (fresh or dried; use 6 to 8)
- 0.5 cup honey or agave (Choose honey or agave)
- 6 cups water
Steps
- 1
Quarter the lemons and remove the seeds.
- 2
In a large pot, combine the lemon quarters, bay leaves, water, and honey or agave. Bring the mixture to a gentle boil over medium heat.
- 3
Cook at a gentle boil for about 15 minutes, until the lemons soften and their white pith becomes transparent.
- 4
Remove the pot from the heat and let the mixture cool slightly.
- 5
Remove the bay leaves and set them aside.
- 6
Blend the cooled mixture in a high-powered blender until liquefied.
- 7
Strain the lemonade through a sieve to remove any residual pulp.
- 8
Divide the lemonade between two quart containers. Return the reserved bay leaves to the lemonade, cover, and chill in the refrigerator for at least 24 hours before enjoying.
Notes
Yield: 6 cups. The recipe specifies either honey or agave; the ingredient nutrition is estimated for honey. Overnight marinating is at least 24 hours.
Nutrition per serving
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