Hard Lemonade With Mezcal
- Total time
- 20 min
- servings
- 10 servings
- Dish type
- Other
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VegetarianPescatarianVeganPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
20 min
Total time
20 min
Ingredients
Ingredients
servings
- 8 lemons, juiced (2 cups of lemon juice), plus 1 lemon at room temperature, thinly sliced
- 1 tasse granulated sugar (7 ounces; 200 g)
- 24 ounces water (3 cups)
- 8 ounces chilled pickle brine, strained (1 cup)
- 2 tasse mezcal (optional, see notes)
- Dill pickles, thinly sliced lengthwise for serving (optional)
- Lemon slices for serving (optional)
- Soda water for serving (optional)
Method
- 1
For the Pickle Lemonade: In a serving pitcher, place lemon slices. Add 1 cup sugar and use a muddler (or a wooden spoon) to mash sugar into lemon slices until all sugar is moistened. Let sit for 10 minutes at room temperature.
- 2
Add lemon juice, water, and pickle brine to serving pitcher, and whisk thoroughly until sugar has dissolved. Refrigerate until serving.
- 3
For Serving: Add mezcal to lemonade and stir to combine. Serve over ice, garnish with a pickle slice and a lemon round, if desired.
Nutrition
- calories
- 256 kcal
- fatContent
- 1 g
- servingSize
- 6 cups of pickle lemonade; 8 cups if spiked
- fiberContent
- 5 g
- sugarContent
- 35 g
- sodiumContent
- 127 mg
- proteinContent
- 2 g
- cholesterolContent
- 0 mg
- carbohydrateContent
- 46 g
- saturatedFatContent
- 0 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : seriouseats
Reviews
Reviews
★★★★★
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