This lemonade variation is a peppy tonic with warming botanical undertones. It’s a versatile batch preparation for a party, perfect on its own or paired with spirits. I get my turmeric from Foggy Notion Farm and honey from Farmacy Herbs.
Ingredients
- 24 foraged pine tips for ice cube garnish (optional)*
- Juice and wide peels (with no white pith) of 3 lemons
- 4 cups water
- 2 (1-inch) pieces turmeric, grated (or ½ tablespoon powdered)
- 10 black peppercorns, crushed
- ¾ cup local raw honey
- South County Distillers limoncello or gin (optional)
- Soda water (optional)
Preparation
At least 24 hours before serving, freeze pine tips in ice cube trays filled with water, for optional garnish. Bring water to a boil in a saucepot. Remove from heat, add lemon peel, turmeric and peppercorns, cover with lid and steep until cool. Mix in lemon juice and honey and stir to dissolve honey. Adjust sweetness and acidity to taste. Strain into a clean glass jar and refrigerate up to 5 days. To serve, pour 4 ounces over pine tip ice cubes in a rocks glass with your choice of spirit and/or a splash of soda water. Makes enough for 8 servings.
*Be sure that any tree you forage from has not been sprayed with pesticides.
Glassware from Jon Watanabe and Alessia Arregui of @Soda.Glass.House
