Laskey Lemon Soda With Bay Ice Cubes Recipes

LEMONADE WITH LEMONADE ICE CUBES

Lemonade with Lemonade Ice Cubes image

Provided by Food Network

Time 19m

Yield 8 servings

Number Of Ingredients 5

Ingredients

2 cups fresh squeezed lemon juice
1 cup sugar
1 gallon cold water, or to taste
Fresh mint leaves
1 orange, segmented

Steps:

In a large pitcher, whisk the lemon juice and sugar until sugar is dissolved. Add the water to taste. Fill 2 ice-cube trays with the lemonade and place a mint leaf and a piece of cut up orange segment in each compartment. Reserve the rest in the refrigerator. When frozen, turn them into a frozen bowl or an ice sculpture and place on a buffet with the pitcher of lemonade beside them to serve over the ice cubes.
Notes about the recipe: I love making ice cubes with surprises inside that add more flavor to a drink once they melt. And why have a melting ice cubes dilute a drink? Make it from something flavorful and it will add rather than take away from the taste. At Tru I make pineapple water ice cubes with candied lemon rind imbedded and serve them with plum or rhubarb lemonade.

LASKEY LEMON SODA WITH BAY ICE CUBES

Laskey Lemon Soda with Bay Ice Cubes image

In 2010, Ruth Laskey, a talented artist who weaves hand-dyed threads into graphic shapes, was one of the Bay Area artists chosen for the biennial SECA (Society for the Encouragement of Contemporary Art) award and whose work would be featured at SFMOMA. She also happened to be Leah's classmate from the California College of the Arts. Thrilled to collaborate with an artist as she produced her work, we arranged a studio visit to see the weavings Ruth was creating for the show. She had a series of six sketches, each with two intersecting shapes of different colors, and she had started weaving the pieces based on her sketches. I suggested assigning a flavor to each color, and where the colors overlapped, so would the flavors. We decided that a liquid of one flavor chilled with ice cubes of a second flavor would be an interesting approach: as the ice cubes melted, the flavors would slowly overlap. My good friend Paul Einbund, an extraordinary sommelier and a genius at making seasonal sodas, taught us how to make a concentrated syrup by muddling an ingredient with sugar, adding cold water, and then chilling the mixture to allow the flavor to infuse. When sparkling water is added to the concentrate, the result is a lightly sweetened soda with pure flavor. Leah discovered that just about anything could be given this treatment-from fresh fruit and herbs to licorice candy, and even bubblegum-giving us limitless options for homemade sodas. I like to use standard Eureka lemons in this recipe because I prefer their classic, extra-sour flavor, but Meyer lemons will also work. We created a soda and ice cube combination for each of the six weavings created for the SECA exhibition, from her larger twill series, and rotated through them on a daily basis: peppermint soda with licorice ice cubes for the blue/black weaving, green pepper soda with orange blossom ice cubes for the orange/green, chokecherry soda with rose ice cubes for the two-toned pink weaving, bubblegum soda with violet ice cubes for the pink/purple, hibiscus soda with eucalyptus ice cubes for the magenta/green, and lemon soda with bay ice cubes for the yellow/green. We served each drink on a custom wood tray made for us by the installation crew at the SFMOMA. Stained to match the frames around Ruth's weavings, the tray held the glass and two small vials containing threads used in the artwork that had been scented to correspond with the flavors in the drink. With visual, taste, and olfactory components, the Laskey sodas offered guests a multisensory experience and a direct connection to the art, and they were our most conceptual creations to date.

Provided by Caitlin Freeman

Time 3h

Yield Makes 8 sodas

Number Of Ingredients 8

Ingredients

Grated zest of 2 small lemons
1/4 cup (1.8 oz / 50 g) sugar
2 tablespoons fresh lemon juice
1 1/2 cups (12.9 oz / 360 g) cold water
3/4 cup (6.4 oz / 180 g) water
1 tablespoon sugar
2 bay leaves
4 cups (34.4 oz / 960 g) cold sparkling water

Steps:

To make the lemon soda concentrate, combine the zest and sugar in a mortar and crush with a pestle until fragrant, moist, and tinted yellow.
Transfer the mixture to a small pitcher or lidded container and pour in the lemon juice and water. Stir until the sugar dissolves. Cover and refrigerate, agitating the mixture from time to time, until cold and infused with lemon flavor, about 2 hours.
To make the ice cubes, combine the water, sugar, and bay leaves in a small saucepan and bring to a boil, stirring to help the sugar dissolve. Boil for 1 minute, remove from the heat, and let stand for 20 to 30 minutes.
Strain the infused water through a fine-mesh sieve set over a liquid measuring cup. Pour into ice cube molds, and freeze until solid, about 2 hours.
To serve, place 3 to 5 ice cubes in each of eight 8-ounce drinking glasses, and then add 3 tablespoons (or more, to taste) of lemon concentrate per drink. Pour in 1/2 cup (4.3 oz / 120 g) of the sparkling water per serving and stir gently. Serve immediately.

BITTER LEMON SODA

Bitter Lemon Soda image

This is very much like Krest® Bitter Lemon (found in Africa) or Schweppes® Bitter Lemon (found in Europe). Unfortunately there is nothing comparable found in the USA, but this comes pretty darn close! This is the perfect thirst quencher for a blistering hot day!

Provided by MartinTravels

Categories Drinks Recipes

Time 1h30m

Yield 12

Number Of Ingredients 7

Ingredients

1 ½ cups white sugar
1 ½ cups water
1 lemon, zested
2 sprigs fresh lavender
3 cups lemon juice
4 cups ice cubes, or as needed
1 (11 fluid ounce) bottle cold tonic water, or more as needed

Steps:

Combine sugar, water, lemon zest, and lavender in a pot and cover; bring to a boil. Cook mixture until sugar is dissolved, 5 to 10 minutes. Remove pot from heat and cool syrup to room temperature, about 15 minutes.
Pour lemon juice into a pitcher, strain syrup into lemon juice, and stir until concentrate is evenly mixed. Refrigerate concentrate until chilled, at least 1 hour.
Fill serving glasses with ice and pour about 2 ounces concentrate into each glass; top with tonic water and stir.

Nutrition Facts : Calories 121.9 calories, Carbohydrate 32.8 g, Fiber 0.3 g, Protein 0.3 g, Sodium 5 mg, Sugar 28.9 g

HALF AND HALF WITH LEMONADE ICE CUBES

Half and Half with Lemonade Ice Cubes image

Provided by Bobby Flay

Time 10m

Yield about 2 quarts

Number Of Ingredients 4

Ingredients

8 cups cold water
2 cups freshly squeezed lemon juice
1 cup simple syrup
1 quart freshly brewed iced tea

Steps:

Pour water, lemon juice, and simple syrup into a large pitcher or pourable container and stir until combined. Reserve 1 quart of homemade lemonade for making the Half and Half. Pour some of the lemonade into an empty ice cube tray and freeze until frozen solid.
Transfer lemonade ice cubes to a large pitcher or easily transportable and pourable container. Pour the iced tea and 1 quart of the homemade lemonade over the lemonade ice cubes and stir to blend.

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