Meyer Lemon Shandies Recipes

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MEYER LEMON SHANDIES



Meyer Lemon Shandies image

Mix up a batch of seasonal Meyer Lemon Shandies for your guests as you watch the Big Game! This twist on a classic Shandy celebrates winter citrus. First, make a tart Meyer Lemonade that will serve as the base for this cocktail. When the lemonade has chilled, pour in a fruity wheat beer. Garnish with a slice of Meyer lemon, and enjoy. These Shandies make a delightfully tart tailgating drink, as well as a simple sipper for any winter get-together.

Provided by Erin Parker, The Speckled Palate

Categories     Cocktails

Time 20m

Number Of Ingredients 5

1 cup Meyer lemon juice
1 cup water
1-2 tablespoons granulated sugar
4 oz. Revolver Blood & Honey American Wheat Ale (or another light fruit wheat beer)
4 oz. Meyer Lemonade

Steps:

  • Juice the Meyer lemons using a citrus juicer, and strain any pulp and seeds from the juice.
  • Combine the juice with the water and sugar. Stirring until the sugar has dissolved.
  • Chill in the refrigerator until time to use.
  • Measure 4 oz. of the lemonade into a glass.
  • Pour 4 oz. of beer on top of the lemonade.
  • Stir with a spoon, garnish with a slice of Meyer lemon, and enjoy immediately.

Nutrition Facts : Calories 162 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 drink, Sodium 59 milligrams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

LEMON SHANDIES



Lemon Shandies image

Blend lemonade with beer for a mellow-yellow refresher.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes     Cocktail Recipes

Time 25m

Number Of Ingredients 3

1/2 cup sugar
3/4 cup fresh lemon juice (from about 4 lemons), plus wedges, for serving (optional)
8 mild pilsner beers (12 ounces each)

Steps:

  • Place eight 16-ounce glasses or mugs in the freezer.
  • In a small saucepan, combine sugar and 3/4 cup water over medium heat. Cook, stirring, until sugar dissolves, about 1 minute. Refrigerate until cool, at least 10 minutes and up to 1 week.
  • In a 2-cup liquid measure or small pitcher, combine sugar mixture and lemon juice. Pour 1 beer into each chilled glass; add about 1/4 cup lemon mixture and, if desired, a lemon wedge. Serve immediately.

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  • In small saucepot, heat sugar and 1/2 cup water to boiling over medium-high heat, stirring occasionally. When all sugar is dissolved, remove from heat and let cool. Transfer to jar and refrigerate until chilled.
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