Lemonade season is upon us. And when it comes to this quintessential summer drink, there is a lemonade recipe to suit every taste, from simply squeezed blends of lemon, water and sugar to upscale concoctions infused with fruit and herbs.
Fred Thompson, author of the cookbook "Lemonade," calls lemonade "comfort food in a glass."
"It's as nostalgic as Mom's meatloaf," he says. "We all have some memories of it as a child."
The taste of lemonade is satisfying because it combines sweet and sour flavors, he says. "If made appropriately, it's sort of an exciting thing to have in your mouth."
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Appropriately is the key word. There is no circumstance under which powdered lemonade mix is acceptable, other than to add a bit of flavor to iced tea, Thompson says.
"To me, lemonade is about fresh. It's about bold," he says. "It's like using fresh herbs at the last minute in a savory dish."
Along those lines, Thompson also steers clear of bottled, reconstituted lemon juice.
In a pinch, store-bought lemonade can be transformed into a reasonably good beverage by adding the juice of a few fresh lemons and their rinds and refrigerating the mixture overnight, he says.