Wednesday, June 17, 2015

Gingerbread Lemonade

Lately I've been on a lemonade obsession.  I don't particularly care for the stuff, but Spouse 1.0 drinks it like it's going out of style.

And, given The Curse of David*, lemonade may well be doing just that.

So, to mitigate The Curse of David, save money, and reduce our carbon footprint, I've been making lemonade. Lots & lots & lots of it.

I used to think that making homemade lemonade required juicing zillions of lemons.  Then I discovered bottled lemon juice.  Maybe not quite so exciting as fresh squeezed, but there's still a lot of money and bottles saved when you buy just one quart of lemon juice to make 8 quarts of lemonade.  Plus you get to control the sugar content.

Of course, it's completely impossible for me to make the same thing over & over again. There's just something in how my brain is wired that connects the brain cell that stores the information, "Spouse 1.0 loves lemonade" with the brain cell that stores "Spouse 1.0 loves ginger", which in turn connects to the brain cell that stores "Spouse 1.0 loves gingerbread lattes".

So, we get Gingerbread Lemonade:

- 1 tsp freshly grated ginger, or 1 ginger ice cube
- 1/8 tsp powdered ginger
- 5/8 tsp Apple Pie spice
- 35 drops liquid vanilla stevia
- 1/2 ounce agave syrup
- 1 ounce molasses
- 4 ounces fresh or bottled organic lemon juice
Filtered water

  1. Using a sturdy kitchen scale**, place all ingredients into a 1 quart bottle or jar.
  2. Add a small amount of warm or room temperature filtered water.  Tightly cap the jar and shake until all ingredients are well-combined.
  3. Continue filling jar with room-temperature water.  Taste and adjust seasonings and sweetness, then place in the refrigerator to chill.
    Don't over-spice it.  As the lemonade chills, the spices will continue to infuse.

* The Curse of David: A law of the Universe by which anything that Spouse 1.0 likes will be discontinued almost as soon as he discovers that he likes it.  The law further decrees that the more he likes it, the sooner it will be discontinued.  Most blatant example: VW Cabrio. 

** I strongly recommend using a kitchen scale, especially when you are dealing with sticky-ickies such as molasses, honey, or agave. Using a measuring cup wastes water and unnecessarily increases your work load.

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