Prep 5 mins
Cook 0 mins
chef Michael Smith's hard lemonade. I have seen all sorts of recipes for alcoholic lemonade but this is the simplest. No muss no fuss.
- Fill a large pitcher with ice. Pour in vodka, sugar, lemon zest and juice. Stir well to dissolve the sugar. Fill the pitcher with water and stir again.
Not much I can say, other than "YUM". We made a few cocktails last night, and enjoyed them very much. Even with the price of fresh lemons (any citrus) this season, they were still cheaper to make "home-made" (and tasted great), rather than buying the bottles! I honestly cannot say the exact amount of sugar or booze I used... I just kept adding here & there until it was to our liking. Thanks for posting a keeper for our summer cookouts! (Made for PRMR)
Thanks for all the comments; I really like this recipe, but have drifted to my own version which was much more simple to derive with the hints here. I should also say that a white sugar variant, strongly also the root of this combination, should be credited to a restaurant across the street from Austin convention center--you will know it if in the area.
2 oz fresh squeezed Meyer lemon juice and pulp
6-8 fresh mint leaves
2-3 tablespoons brown sugar
6 oz water
4 oz premium vodka, from the freezer
Thin ice cubes
Grind mint leaves into sugar until minced / pulped; I use rounded end of an ice cream scoop in a flat bottomed bowl; combine sugar / mint mixture with water and juice in a beer glass; stir until sugar is dissolved. Add vodka, stir, add ice. Yum!
Freaking awesome... I needed to cut my sugar so I substuted the sugar with one tub of sugar-free lemonaid, and I loved it too. Thanks for making something easy for us lazy types.... and like someone pointed out earlier, be careful not to drink too much you'll get soooo addicted to it.