• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Lemonade in Quadruplicate

    27 June, 2013 by Kip 1 Comment

    Four Lemonades
    Matcha, Jasmine Lime Leaf, Lavender Coriander, and Bubblegum Lemonades

    Recently, I was lucky enough to enjoy a meal at the renown Vedge restaurant in Philadelphia. As I'd driven (3 hours each way just for the meal!) I was sadly unable to drink my wino self under the table. Yes, I was forced to browse the menu for abstainers, and hence settled on a simple glass of lemonade. But Vedge being, you know, Vedge, they couldn't serve just lemonade. It had to be something above that, and I'm pretty sure chamomile was the secret ingredient.

    Since that meal I've been thinking about the possibilities with lemonade, and there are plenty. We know the usual suspects of raspberry, strawberry, blueberry, mint, and even lavender, but what about more atypical variations? I opened my spice cupboard and, after cleaning up everything that promptly fell out because I still don't know how to put stuff in cupboards in a way that it doesn't do that, I opted for the following combinations: matcha tea, jasmine with kaffir lime, lavender with toasted coriander, and bubblegum.

    If I had to choose a favourite, I'd side with the jasmine and kaffir lime leaf drink. It's the least bold flavour, but in my opinion the most expansive. The floral element imparted by the jasmine is mellow yet clearly present, and combined with the distinct perfumed flavour of lime leaf this drink is simply divine. It's really hard to describe this particular lemonade in a way that doesn't make me sound pretentious. How about you just try it.

    The lavender lemonade packs the strongest punch, but the subtle hint of toasted coriander elevates it to something far more interesting. The coriander affords a barely perceptible woodiness, but pay attention and you'll find it and love it. Or hate it. Whatever. Gah, again with the pretentious.

    The matcha lemonade recipe bridges the gap between green tea's bitterness and sugary brilliance. I agree with most folks that matcha is an acquired taste (it's bitter and earthy, a bit like how I'd expect lawn cuttings to taste), but I like it nevertheless. I think starting with sweet recipes using this ingredient is a good way to begin your inevitable addiction.

    Finally, the bubblegum lemonade feels a bit like a cop out recipe, but I'm including it because it pleases my palate. What I mean to say is, in actual fact, my tastes haven't advanced much past that of a six year old's – favourite food? Candy floss.

    Jasmine and Kaffir Lime Leaf Lemonade

    My bog standard lemonade recipe contains a cup of water, 2-3 tablespoons simple syrup, and 3 tablespoons fresh lemon juice; the recipes here derive from that original. These are all single serving, so make more if you're wanting a jug of 'ade to serve your buddies. I can't promise, but I'm pretty sure the recipes would all be pretty tasty with a splash or three of vodka or gin. Also, your friends might like and/or judge you more if you do that.

    I've also provided a recipe, if you can even call it that, for simple syrup. It's a 1:1 ratio of sugar to water, and is great to have handy for sweetening drinks, especially cocktails. Find a spare bottle or jar and store the leftovers for later (tip: you can infuse the sugar syrup with all sorts of flavours for tasty and unique cocktails).

    Simple Syrup

    Ingredients
    • 240 millilitres (1 cup) water
    • 210 grams (1 cup) granulated sugar
    Directions/Method
    1. Combine the sugar and the water in a saucepan and heat until the sugar dissolves. Allow to cool before use.

    Jasmine & Kaffir Lime Leaf Lemonade

    Ingredients
    • 240 millilitres water (1 cup) water
    • 8 dried jasmine flowers
    • 1 kaffir lime leaf, torn
    • 30-45 millilitres (2-3 tablespoons) simple syrup
    • 45 millilitres (3 tablespoons) fresh lemon juice
    Directions/Method
    1. Add the jasmine flowers and lime leaf to the water in a saucepan and bring to the boil. Remove from the heat, cover, and leave for ten minutes to infuse.
    2. Strain the infusion and add the lemon and syrup. Allow to cool and serve with ice.
    • Serves: 1
    • Cuisine: Drinks

    Matcha Lemonade

    Ingredients
    • 240 millilitres (1 cup) cold water
    • 30-45 millilitres (2-3 tablespoons) simple syrup
    • 45 millilitres (3 tablespoons) fresh lemon juice
    • ⅛-1/4 teaspoon fine matcha powder
    Directions/Method
    1. Combine all ingredients and mix well.
    • Serves: 1
    • Cuisine: Drinks

    Bubblegum Lemonade

    Ingredients
    • 240 millilitres (1 cup) cold water
    • 30-45 millilitres (2-3 tablespoons) simple syrup
    • 45 millilitres (3 tablespoons) fresh lemon juice
    • 15 millilitres (1 tablespoon) Monin bubble gum syrup
    Directions/Method
    1. Combine all ingredients and drink like you're at a toddler's birthday party!
    • Serves: 1
    • Cuisine: Drinks

    Lavender & Toasted Coriander Lemonade

    Ingredients
    • ¼ teaspoon coriander seeds
    • 240 milliliters (1 cup) water
    • ¼ teaspoon dried lavender
    • 60 millilitres (¼ cup) apple juice
    • 30-45 millilitres (2-3 tablespoons) simple syrup
    • 45 millilitres (3 tablespoons) fresh lemon juice
    Directions/Method
    1. Toast the coriander seeds by heating a pan over medium high heat and dry frying the seeds, agitating the pan frequently, until toasty brown and fragrant. Remove from the pan and crush the seeds with a pestle and mortar.
    2. Bring the water, toasted crushed coriander, and lavender to the boil in a small saucepan. Remove from the heat, cover, and leave to infuse for ten minutes.
    3. Strain and add apple juice, syrup, and lemon juice.  Allow to cool and serve with ice.
    • Serves: 1
    • Cuisine: Drinks
    « Three Good Reasons to Try Goodlife
    Vegan Cruising in Alaska »

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below.

    Comments

    1. Asan Khana Pakana

      May 18, 2017 at 11:45 am

      Lemonade is one of my favorite in summer season.I often make this at home but this recipe is something special for me. Can't wait to try it. It's Awesome and informative. Thanks for sharing it.

      Reply
    2. I reserve the right to improve malicious and trollish comments.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai winged bean salad (yam tua pu)
    • Korean Braised Tofu (Dubu Jorim)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London. Next events are May 6, 7, and 13. Book tickets here.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussion veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    Follow me on Bloglovin

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook