Seriously Refreshing Lemonade
Combine 2 cups of sugar and 2 1/2 cups of sugar in a medium saucepan over medium heat, stirring until the sugar has dissolved, then let simmer for 5 minutes. Remove from heat and cool about 20 minutes. In the mean time, head outside and pick about 3/4 cup of loosely packed fresh mint leaves, and a 1/4 cup of basil (or pick those up at the market before hand if you're not blessed with a green thumb). Rinse and either chop or tear those leaves up and put in a large non-reactive bowl. Once the sugar syrup has cooled, add 1 cup of fresh lemon juice (about 6-8 lemons), and 1/3 cup of fresh lime juice (about 3-4 limes) to the syrup. Now pour the lemon-lime mixture over the mint-basil leaves and give it a stir. Let the mixture stand for one hour (if you can wait that long!), then strain it into a jar and keep covered in the fridge for up to a week. To serve, mix up a batch using a 1/3 base to 2/3 water combination if one of our Beehouse Iced Tea Pitchers, Glass Water Bottles or Botanical Glasses. Serve over ice with a slice of lemon and a sprig of mint for maximum presentation points!
Derby Iced Tea
Using a vegetable peeler, remove the rinds of 2 lemons, being sure to just get the rind, not the pith beneath. Cut those into thin strips and set aside. Then juice enough lemons to get 2/3 cup of juice and set aside. In a large heat-proof glass bowl tear up 2 cups of loosely packed mint leaves. Add the lemon rind strips, and six English Breakfast tea bags to the bowl and cover with 4 cups of boiling water. Steep for 10-15 minutes, then remove bags. Mix in 1 cup of sugar and the lemon juice and let stand for 10 minutes. Strain the mixture in a non reactive pitcher (like our Beehouse Iced Tea Pot), and add 4 cups of cold water. Refrigerate until chilled and serve with a slice of lemon and a spring of mint. Ahh... I feel cooler already!
Sound like too much work?... Then crack open a cold beer with a hand-screened bottle opener from FluffyCo, San Francisco. Available in five designs.
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