Creamy Dreamy Herbed Lemonade
This creamy lemonade has been blowing up the internet recently and, since I have a dairy-allergic lemonade monster who wakes me up at 5am demanding lemonade (wish I was joking), we created this version using dairy-free ingredients plus some herbs from our garden for added complexity. It serves super well with a splash of gin, if you delicious boozy lemonades are your brunch jam :)
1/8 cup cane sugar (this is optional but helps with the muddling process)
zest of 1 lemon
juice of 5/6 lemons
6-7 large leaves lemon balm
2 largish mint leaves (optional)
5 cups filtered water
1 can sweetened condensed coconut milk (I use Nature's Charm brand)
1/2 lemon sliced thinly for garnish (optional)
In a large jar or jug, muddle lemon zest, herbs and sugar. Leave to sit for several hours until the zest begins releasing it's juices. You can even leave this overnight for maximum flavour development.
Using your blender, combine lemon juice, water, and sweetened condense milk, mixing on high until everything is combined. Pour mixture over the muddled sugar mixture and stir to dissolve sugar.
Fill a large pitcher with ice. Pour combined mixture over the ice using a fine sieve to remove the herb leaves and any large pieces of zest (this is optional. If the leaves don't bother you, I think they look nice in the pitcher.). Top with lemon slices and serve over ice.