In this vanilla lemonade, the vanilla rounds out the tartness of the lemon and is an amazing classy twist to regular old lemonade.
FOR THE SIMPLE SYRUP:
- 1 cup granulated sugar
- 1 cup water
- 3 slices lemon peel
- 1 vanilla bean
- 1 pinch kosher salt
- cheesecloth to strain syrup
FOR THE LEMONADE:
- 8 lemons juiced, strained of pulp and seeds
- 10 cups water
- 1 cup vanilla lemon syrup (the above recipe)
- lemon slices for garnish
Slice the vanilla bean in half and with the back of your knife scrape out all the seeds.
Bring sugar, water, vanilla bean and pod, lemon peel and salt to boil on your stove.
After sugar dissolves I gently simmer mine 5-10 minutes to really get the lemon peel flavor in there.
Remove from heat, strain through a few layers of cheesecloth set over a large measuring cup and cool. You can speed up the process by placing the measuring cup in a large bowl surrounded by ice.
Once the syrup has cooled; add it to a large pitcher along with the 8-10 cups of water and strained lemon juice. Garnish with a few lemon slices.
Pour in a tall glass over ice and sip.
Serving: 1g | Calories: 103kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 120mg | Fiber: 2g | Sugar: 22g | Vitamin A: 19IU | Vitamin C: 46mg | Calcium: 31mg | Iron: 1mg