The delicate, orange like flavor of Meyer lemons is what sets this mellow lemonade apart. For a cocktail version, spike the punch bowl with a glug or two of Jack Daniel’s.
Recipe information
Yield
makes 2 quarts
Ingredients
Preparation
Place 1 1/2 cups freshly squeezed Meyer lemon juice (from 10 to 12 lemons), 1/2 cup natural cane sugar, 1/4 cup honey, and a pinch of sea salt in a large glass pitcher with 6 cups water and stir until the sugar and honey dissolve. Add lemon slices from 1 Meyer lemon and 4 fresh mint sprigs and refrigerate until ready to serve. Serve chilled with additional Meyer lemon slices or mint for garnish.
Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved.
Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
