We are currently under a heat advisory (finally) and it’s so sweltering that working seems impossibly unfair (despite our complete obsession with BC) when all we can think about is lounging lazily ‘round the pool, cocktail in hand. Lemonade is the quintessential summer drink, but the store-bought versions are so brimming with refined sugar, that we decided to make our own (using agave nectar). And vodka.
1 cup agave nectar
1 cup water
1 ½ cups lemon juice (freshly squeezed)
6 cups cold water, still or sparkling (to dilute)
3/4 cup good quality vodka (we adore Chopin)
Fresh raspberries, lemon slices, mint leaves (to garnish)
Make simple syrup by heating the agave and water in a small saucepan until the liquids have fully combined. In the meantime, use a juicer or citrus squeezer to extract the juice from eight lemons, enough for one and a half cups of juice.
Pour the juice and the sugar water into a pitcher. Add six cups of cold water (more or less to the desired strength) and vodka. Refrigerate for 30 to 40 minutes. If the lemonade is over sweet, add additional straight lemon juice to it. Garnish as desired and serve over ice immediately.
Serves 6 – 8.