Welcome back! Our second lemonade is vanilla. It adds subtle undertones to your lemonade, giving a smoother, more in-depth flavor. Careful though, too much vanilla can overpower your lemonade.
There was brief discussion about using vanilla extract or even imitation vanilla extract, but I was quickly vetoed. Only the purest vanilla bean, straight from the source. Vanilla beans are outrageously expensive but a little goes a long ways. I got my vanilla beans at Huckleberry’s Natural Market
Extracting the Vanilla
You only need about a quarter of a bean four a two quart batch of lemonade. Once extracted, scrape the paste into your simple syrup mixture. Let it sit on low for at least 15 minutes to get all the flavor imbued. Once that is done, run your simple syrup through a wire mesh strainer to get out all the little vanilla chunks and mix with your lemon juice and water
Vanilla lemonade is great on its own, and it is also an excellent flavor to mix with other lemonades. Fruit plus vanilla lemonade is usually delicious! Keep in mind like most lemonade flavors, vanilla lemonade intensifies overnight.
- 1 cup Lemon Juice
- 1 cup simple syrup with vanilla bean (lemon zest to taste)
- 6 cups water