Monday, April 4, 2011

Mint Scented Lemonade with Honey & Sea Salt

A twist on a classic beverage, this lemonade is meant for breezy spring afternoons rather than the hot dog days of summer.  This drink is perfectly paired with Arugula Salad with Walnuts tossed in Raspberry White Balsamic Dressing.

The trick behind this lemonade is the addition of sea salt.  Adding salt to drinks allows maximum flavor potential, as our taste buds detect sweet, sour, bitter, AND salty.  Typical lemonade provides sweet, sour, and bitter, but without the addition of salt, lacks in providing full potential.  The use of Mint provides something called umami, which is detected by nerve endings in the tongue and mouth.  This is the same sensation that is provided when eating something that is described as texture, i.e. hot, spicy, velvety, thin, crunchy, smooth, gritty, wet, or dry.  All these mouth sensations are felt by the presence of umami.

Then to tie it all together, distilled water is used to preserve the fresh taste of the fresh squeezed citrus, as it flirts with the honey and sea salt.   ~ Smacznego! ~

Makes Approximately 1/2 Gallon (64 oz.)

3/4 cup fresh squeezed lemon juice
1/4 cup fresh squeezed lime juice
3/4 cup granulated sugar or fructose
1/4 cup honey
3 fresh mint leaves, chopped
1/4 tsp. sea salt, preferably fleur de sal

Distilled water

Combine all ingredients in a 1/2 gallon pitcher, except for water.  Add 1 cup HOT water; stir until sugar is dissolved.  Fill the rest of the pitcher with distilled water.  Let lemonade sit in the refrigerator for at least 1 hour, as to allow the mint leaves to add a sweet refreshing taste.

Serve over crushed ice with a lemon slice on the side of the glass.

Enjoy... Smacznego!

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