Chef notes
This refreshing summer treat reminds me of visiting my grandma in southern Japan. I have so many memories with her and cherished summers with yuzu and kabosu.
The yuzu gives it a twist that is like no other citrus beverage. Serve it up over ice in sugar–rimmed glasses.
Technique tip: Add the mineral water last to add extra fizz/bubbles (don't add to martini shaker!).
Ingredients
- 1/2 cup fresh lemon juice
- 1/2 cup sugar
- 2 cups water
- raw sugar, to rim glasses
- ice cubes
- Japanese vodka, such as Haku
- yuzu juice (you can also use kabosu, another Japanese favorite citrus fruit)
- elderflower liqueur, such as St. Germain
- mineral water, such as Topo Chico, to finish
- edible flowers or lemon rind, to garnish
Preparation
For the Lemon Simple Syrup:
In a small saucepan, combine the lemon juice, sugar and water. Simmer gently over low heat, stirring occasionally until the sugar has completely dissolved. Continue to simmer for another 2 minutes. Set the mixture aside to cool.
For the Yuzu Lemonade:
1.Fill your sugar-rimmed glasses with ice.
2.To a martini shaker, add ice, approximately 2 parts Lemon Simple Syrup to 1 part vodka, 1 to 2 parts yuzu juice and 1 part elderflower liqueur, to taste. Shake well and pour over ice.
3.Finish off with mineral water, if desired, and garnish with edible flowers or a lemon rind. Kanpai!
