Making Strawberry Lemonade

This might be a little elaborate for a lemonade, but it’s definitely worth a try. With the month of Ramadhan happening smack dab in the middle of summer, this will make quite a treat for iftar. I made it based on Emeril Lagasse’s recipe, with some minute alterations - I halved the amount of lemon juice because fasting may increase your gastric acidity (pending concrete medical evidence). That, and also because the strawberries that I’m using are known for being deathly sour. If you don’t observe the month of Ramadhan and/or like your lemonade zingy, then by all means use the original amount. I also strain the strawberry puree, just because I wanted the lemonade to be thin and clear rather than being cloudy and thick, which is what would’ve happened if the pulp was included. Again, feel free to stick to the original recipe.

Strawberry Lemonade:

[ 2 cups water + 1 cup sugar + 1 tablespoon grated lemon peel + 1/2 cup fresh lemon juice (from 3 large lemons) + 1 punnet strawberries, hulled and halved + 2 cups cold sparkling water ]

Use a lemon zester or a grater to get some zest and then juice the lemon.

In a medium saucepan, bring the water and sugar to a boil.

Reduce the heat and simmer, stirring occasionally, until the sugar dissolves.

Add the lemon peel and lemon juice, stir, and remove from the heat.

Let cool completely, then strain into a clean pitcher.

In a blender, puree the strawberries. Strain into a container and set aside.

Assembly:

[ Lemon-sugar water + strawberry puree + 2 cups sparkling water + crushed ice ] OPTIONAL: a handful of strawberries, hulled and halved + mint leaves, for garnish.