Estadio Bitter Lemon and Bay Leaf Soda
The Washington Post, July 20, 2011
- Course: Beverage
- Features: Make-Ahead Recipes
Summary:
A subtle, light and refreshing drink.
Makes 32 ounces (enough for 4 servings)
Ingredients:
- Strips of lemon zest from 2 whole lemons or the post-juice shells of 2 lemons, plus 2 tablespoons of the freshly squeezed juice, strained
- 4 dried bay leaves
- 1 quart just-boiled water
- 1/2 cup (4 ounces) sugar, preferably superfine
Directions:
For the juice: Dice the lemon zest or chop the shells into 1-inch pieces and place in a large heatproof bowl. Crumble the bay leaves on top of the lemon zest or shells. Cover with the water and let steep for 1 hour.
Strain through a fine-mesh strainer into a separate large bowl; discard the solids. Stir the sugar and lemon juice into the remaining liquid until the sugar has dissolved. Cover and refrigerate until well chilled.
For the soda: Pour the juice into a 1-quart soda siphon. Charge with CO2 according to the manufacturer's directions. Divide among tall glasses filled with ice.
Recipe Source:
From Adam Bernbach at Estadio in Dupont Circle.
Tested by Sarah Meyer Walsh for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
(Deb Lindsey for The Washington Post; glassware from Crate and Barrel)
© The Washington Post Company
