Make Big Batch Lemonade for Thirst Quenching Enjoyment!
You probably think you don’t need a lemonade recipe. You juice lemons, add sugar, water and ice, and serve. Easy peasy. But, when was the last time you made lemonade? I’m guessing not in a loooong time, if ever, because juicing lemons is a pain in the butt. And a big batch lemonade?
How do you do that?
I’m going to show you how!
In fact my recipe offers versatility: you can make a big batch or even one glass at a time.
Use Your Mixer to Make Lemonade
This recipe uses a stand mixer with a paddle attachment to do the hard work for you. I made this batch with lavender, I think it’s pretty and smells great, but you could add all kinds of low FODMAP herbs.
You can use chopped fresh rosemary, basil, mint, or pretty much anything you love. Same goes for the spirit, you can serve this plain, or with gin, whisky, or vodka, they all taste amazing.
Note from Dédé: Lavender has not been tested by Monash University, however, we feel confident in suggesting that you try it; here’s why. Lavender is part of the Lamiaceae, or mint family, which includes mints, basil, sage, thyme and rosemary and all of those have been tested an given the Green Light.
As Susan suggests, you can also leave the lavender out – but why not give it a try!
Big Batch Lemonade: With Herbs, Booze, or Without
This big batch lemonade uses a mixer to effectively "juice" the lemons, which is an awesome trick. The resulting Lemon Syrup can be used to make lemonade by the glass - or the big batch pitcher! Adding herbs and/or booze is up to you. Always drink responsibly and low FODMAP!
- 7 lemons, scrubbed to remove any wax, preferably organic
- 1 cup (198 g) of sugar
- 3 tablespoons of dried lavender, or any other dried low FODMAP herb, minced
- Pinch of salt
- 2 ounces (1/4 cup/60 ml) gin, whisky, or vodka, if you are using it
- 6 ounces (3/4 cup/180 ml) water, still or sparkling
For the Lemon Syrup: Scrub your lemons and then roughly chop them. Place your lemons, sugar, dried lavender and salt into the bowl of a standing mixer with the paddle attachment. Mix on low for 3 to 4 minutes until you notice liquid forming on the bottom. Strain the lemon mixture into a container. The Lemon Syrup can be refrigerated in an airtight container for up to a week.
To Assemble: For each drink, stir together 1 ounce (2 tablespoons) of lemon syrup and 2 ounces (1/4 cup/60 ml) of spirit if you’re using it, and about 6 ounces (3.4 cup/180 ml) of water or sparkling water in a glass. Add ice and serve. You can also make a large batch and serve it in a pitcher.
- Buy organic lemons for this Big Batch Lemonade, or at the very least give your lemons a good scrub before proceeding.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
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