Simple Syrup: In a medium saucepan, combine the sugar and water. Turn the heat to medium high, stir with a whisk to dissolve the sugar. The sugar is dissolved when syrup is clear. Quantities can be scaled to any desired amount based on volume needs. Simple Syrup stays fresh in a container with a tight-fitting lid refrigerated for several weeks.
Lemon Sugar: Combine sugar and lemon zest in a mixing bowl. Blend together with your hands and spread mixture in a thin layer on a sheet pan to dry the lemon zest. Quantities can be scaled to any desired amount based on volume needs. Lemon Sugar stays fresh in a container with a tight-fitting lid at room temperature for several weeks.
Lemonade Base: In a Cambro container, combine Lemonade Base ingredients and blend using immersion blender or hand whisk until the sugar dissolves.
To Order: To prepare a serving of any size, simply combine 1 part Lemonade Base with 3 parts sparkling water. Stir to combine and pour over crushed ice. Spike with rum to taste. Garnish with lemon wheels and fresh mint sprigs.
Recipe Credit: Chef Andrew Hunter, as presented at the 2017 Worlds of Flavor® conference. Published with permission of the author. All rights reserved.
