This recipe serves 4 people
4oz lemon juice
6oz ginger simple syrup
4oz sugar in the raw
2oz sliced ginger
2oz fresh blueberries
20oz distilled water
1 tray of ice cubes
I know what you’re thinking: lemonade in January?
With it being peak citrus season, which is why you see all those crazy varieties in the grocery store, now is the best time to make lemonade. The vitamin C from the lemon, along with the blueberries and ginger, is sure to ward off any cold that’s floating around the office right now.
Make the ginger simple syrup by placing the water and sugar in a small sauce pan then turning to medium heat. As the syrup is heating up, peel the ginger, and grate it with a microplane into the pot. Once syrup comes to a boil, turn off heat and let sit on burner until room temperature. Refrigerate overnight.
Chef’s Tips: If you need the syrup quickly, place in a metal or glass bowl and place bowl on top of an ice bath stirring frequently.
Either cut the blueberries in half, or smash them in the bottom of a pitcher. Add ice, 6oz of prepared simple syrup, 4oz lemon juice, and 20oz distilled water. Stir to combine and enjoy.
Chefs tip: This lemonade will last in the fridge up to a week.
Until next time,
Chef Josh Charles