heather_in_sf
Well-known member
They do some terribly interesting things at the museum!
But the drink sounds good, Laskey Lemon Soda with Bay Ice Cubes:
REC: Laskey Lemon Soda with Bay Ice Cubes:
3-5 Bay Ice cubes (see below)
3 T (or more) Lemon Concentrate (see below)
1/2 cup cold sparkling water
serves 1 - total recipe serves 8
To assemble, place ice cubes in an 8-ounce drinking glass, and then add lemon concentrate, can use more to your own taste. Pour in sparkling water per serving and stir gently. Serve immediately.
Do Ahead: The ice cubes can be made in advance and stored in an airtight container in the freezer for up to 3 months. The soda concentrate can be made up to 1 week ahead and stored in an airtight container in the refrigerator.
Lemon Soda Concentrate:
Grated zest of 2 small lemons
1/4 cup (1.8 oz / 50 g) sugar
2 tablespoons fresh lemon juice
1 1/2 cups (12.9 oz / 360 g) cold water
Combine the zest and sugar in a mortar and crush with a pestle until fragrant, moist, and tinted yellow.
Transfer the mixture to a small pitcher or lidded container and pour in the lemon juice and water. Stir until the sugar dissolves. Cover and refrigerate, agitating the mixture from time to time, until cold and infused with lemon flavor, about 2 hours.
Bay Ice Cubes:
3/4 cup (6.4 oz / 180 g) water
1 tablespoon sugar
2 bay leaves
Combine the water, sugar, and bay leaves in a small saucepan and bring to a boil, stirring to help the sugar dissolve. Boil for 1 minute, remove from the heat, and let stand for 20 to 30 minutes.
Strain the infused water through a fine-mesh sieve set over a liquid measuring cup. Pour into ice cube molds, and freeze until solid, about 2 hours.
Above and Beyond:
At the museum, we use small half-sphere silicone molds to make flavored ice cubes, but any ice cube tray will work. Keep in mind, though, the smaller the cubes, the quicker they'll melt, and the sooner the flavors will merge in the drink. A small piece of bay leaf can be added to the cube for additional flavor and a pretty pop of color. Scented textile threads might be impossible to make at home, but my friend Daniel Patterson, chef-owner of Coi restaurant in San Francisco, came up with a great way of incorporating aromas while eating or drinking. Just dab a drop of lemon and bay essential oil (see Resources) on your wrist, and when you bring the glass to your mouth, you'll take in the fragrance.
http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600#ixzz2UtZMfrzO
http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600?mbid=rotdNL&spMailingID=5494455&spUserID=MzcxMzk0NjEyMzIS1&spJobID=320991681&spReportId=MzIwOTkxNjgxS0
But the drink sounds good, Laskey Lemon Soda with Bay Ice Cubes:
REC: Laskey Lemon Soda with Bay Ice Cubes:
3-5 Bay Ice cubes (see below)
3 T (or more) Lemon Concentrate (see below)
1/2 cup cold sparkling water
serves 1 - total recipe serves 8
To assemble, place ice cubes in an 8-ounce drinking glass, and then add lemon concentrate, can use more to your own taste. Pour in sparkling water per serving and stir gently. Serve immediately.
Do Ahead: The ice cubes can be made in advance and stored in an airtight container in the freezer for up to 3 months. The soda concentrate can be made up to 1 week ahead and stored in an airtight container in the refrigerator.
Lemon Soda Concentrate:
Grated zest of 2 small lemons
1/4 cup (1.8 oz / 50 g) sugar
2 tablespoons fresh lemon juice
1 1/2 cups (12.9 oz / 360 g) cold water
Combine the zest and sugar in a mortar and crush with a pestle until fragrant, moist, and tinted yellow.
Transfer the mixture to a small pitcher or lidded container and pour in the lemon juice and water. Stir until the sugar dissolves. Cover and refrigerate, agitating the mixture from time to time, until cold and infused with lemon flavor, about 2 hours.
Bay Ice Cubes:
3/4 cup (6.4 oz / 180 g) water
1 tablespoon sugar
2 bay leaves
Combine the water, sugar, and bay leaves in a small saucepan and bring to a boil, stirring to help the sugar dissolve. Boil for 1 minute, remove from the heat, and let stand for 20 to 30 minutes.
Strain the infused water through a fine-mesh sieve set over a liquid measuring cup. Pour into ice cube molds, and freeze until solid, about 2 hours.
Above and Beyond:
At the museum, we use small half-sphere silicone molds to make flavored ice cubes, but any ice cube tray will work. Keep in mind, though, the smaller the cubes, the quicker they'll melt, and the sooner the flavors will merge in the drink. A small piece of bay leaf can be added to the cube for additional flavor and a pretty pop of color. Scented textile threads might be impossible to make at home, but my friend Daniel Patterson, chef-owner of Coi restaurant in San Francisco, came up with a great way of incorporating aromas while eating or drinking. Just dab a drop of lemon and bay essential oil (see Resources) on your wrist, and when you bring the glass to your mouth, you'll take in the fragrance.
http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600#ixzz2UtZMfrzO
http://www.epicurious.com/recipes/food/views/Laskey-Lemon-Soda-with-Bay-Ice-Cubes-51159600?mbid=rotdNL&spMailingID=5494455&spUserID=MzcxMzk0NjEyMzIS1&spJobID=320991681&spReportId=MzIwOTkxNjgxS0