(Then I did it all over again, because after filling the mason jar with the hot lemon concentrate, I stupidly decided to rinse it so it wouldn't get sticky, and the jar broke in my hands. Even though it was one in the morning, Luke could tell I had my heart set on morning lemonade, so convinced me that we really should go back to the store for six more lemons.)This morning, I filled the glasses a little less than half full with the concentrate, added some muddled basil and strawberry purée, a couple ice cubes, and filled the glass to the top with cold water (I think next time I'll try sparkling water, because a fizzy lemonade would be good, too). It was, seriously, the best lemonade I've ever had.
Best part? I still have enough concentrate to make it a couple more times.
I definitely like this. That lemonade sounds great.
ReplyDeleteThis time of year I'm always craving Sangria (Sangria enjoyed on patios, to be more specific).
And that's cute that Luke talked you into getting more lemons at 1 AM. So sweet.
I'm glad you got one of those things! You were just talking about how you wanted one.
ReplyDeleteThat was me, Whitney, but I was signed in under my podcast email. oops. Also, I wanted to tell you that I finally got a garlic press and a new can opener and I'm happy.
ReplyDeleteMmmmm.. I love Sangria, Heather. I wish we could visit and drink it together out on a porch- nobody else (meaning Drew nor Luke) really like it much, so I don't get it as often as I'd like. I've never tried making some, though, and this week should probably be the week that I do that. Do you have a way that you really like it (a certain kind of wine, certain fruit you like to add, etc)?
ReplyDeleteWhitney, we should get together and squeeze some garlic (those things are nice for ginger, too, by the way), and lemons. For some kind of pasta, maybe?
Drinking sangria while sitting on the porch together...oh, that would be perfect! Why do we not live in the same city?!?
ReplyDeleteI'll e-mail you my sangria recipe.
I have a garlic press, but I never really use it because, in a strange way, I actually like mincing garlic.