Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Dill Pickle Lemonade
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- Level: Easy
- Total: 5 hr 20 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 300
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 5 g
- Sugar
- 35 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 195 mg
This refreshing lemonade is sweet and tart, and it packs an unexpected briny punch from dill pickle juice, spices and pickle ice cubes. Guests can personalize the lemonade base as desired: with a splash of lemon seltzer or vodka, or both!
- Level: Easy
- Total: 5 hr 20 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 300
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 5 g
- Sugar
- 35 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 195 mg
Ingredients
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Directions
- Remove the zest of 2 of the lemons with a vegetable peeler and place in a medium saucepan with the sugar, coriander seeds, mustard seeds and red pepper flakes. Add 1 3/4 cups water and bring to a simmer over medium-low heat, stirring to dissolve the sugar. Remove from the heat and let the syrup cool to room temperature, about 1 hour.
- Meanwhile, juice the remaining lemons (you will need 1 3/4 cups juice). Pour the lemon juice into a large pitcher. Strain the syrup into the pitcher, pressing on the solids. Add 4 cups cold water and stir. Transfer 1 cup of the lemonade to a large liquid measuring cup; set aside. Add the pickle brine to the pitcher with the remaining lemonade and refrigerate.
- Distribute the pickle chunks among 2 or 3 ice cube trays. Add 3 cups cold water to the reserved 1 cup lemonade, then pour into the ice cube trays. Freeze until solid, at least 4 hours or overnight.
- When ready to serve, divide the ice cubes among glasses. Add the chilled lemonade and spike with vodka, if desired. Top with seltzer and stir. Garnish each with a lemon slice, pickle spear and dill and mint sprigs.
