A delicious summertime drink!
A friend who knows how much I adore pickles told me a couple of years ago about this delightfully unique beverage, which she enjoyed as part of a fancy cocktail in a swanky establishment. Of course, I had to rush and recreate it as a mocktail (though my recipe would certainly marry well with a shot of gin or vodka). Since I first started making this ‘best ever’ lemonade, it has apparently gone viral, and I am definitely not surprised as it’s so darn tasty. I like to use dill pickle juice, but you could also use a sweeter brine (from sweet pickle slices – aka bread and butter pickles) if you prefer. I prefer my lemonade on the tart side; if you like it sweeter, you may wish to add another tablespoon or two of sugar to your batch. If you’re looking for more ways to up your lemonade game, there are several additional recipes on this site, including this yummy berry burst lemonade and chai-spiced lemonade.
Ingredients
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (125 mL) boiling water
- 1/2 cup (125 mL) freshly squeezed lemon juice
- 1 cup (250 mL) cold water
- 1/3 cup (90 mL) pickle juice
- Ice cubes
- Lemon slices and dill sprigs to garnish, optional
Method
- Place sugar in a heat proof vessel and pour boiling water over top. Stir until sugar is dissolved; let cool to room temperature.
- Transfer the simple syrup to a serving pitcher and stir in remaining water plus lemon juice and pickle juice. Cover and refrigerate for up to 3 days if not serving immediately.
- Pour into glasses; add ice cubes and serve, with or without garnishes.
Makes enough for approximately four servings.
Constantly Cooking with Paula Roy 