Episode 2 of ‘The Sober Drunk’ is live and it’s featuring one of summer’s most beloved childhood drinks; pink lemonade. But this lemonade is different. She has grown up, moved out and is living her new life in city. This lemonade is sweetened with blueberry Orgeat simple syrup. Orgeat syrup is a liquid marzipan, which is an almond paste. The almonds are toasted to bring out their nuttiness and the blueberries introduce a nice tartness which balances the drink.
What I LOVE about this recipe is how easy it is. Prep the syrup the night before and have lemonade ready for your backyard BBQ! You can event make one big batch of lemonade and serve it in a chilled pitcher.
Click below to watch the full video on my IGTV channel and leave a comment as to what mocktails I should make in the future!
Blueberry Orgeat Lemonade with Grilled Lemons
// Orgeat syrup adapted from Liquor.com
Grilled lemon recipe from The Spruce Eats
1 ½ oz. fresh lemon juice
¾ oz. blueberry orgeat syrup
Grilled lemons, garnish
Dried rose petals, garnish
Blueberry Orgeat Syrup – yields roughly 1 cup of syrup
1 cup whole almonds
1 cup granulated sugar
1 cup water
1 cup blueberries
Zest of 1 lemon
1 teaspoon orange blossom water
½ teaspoon rose water
1-2 Meyer lemons
Fine sea salt (optional)
Blueberry Orgeat Syrup. In a large skillet, toast the almonds over medium-low heat, tossing frequently until fragrant, about 3 to 5 minutes. Transfer to a food processor and pulse until coarsely chopped.
Add the almond, sugar, water and blueberries to a heavy saucepan over medium-high heat. Cook, occasionally stirring, until the sugar dissolves completely and the blueberries become soft and you can squish/break them against the side of the pan
Remove pan from the heat, cover and allow to cool completely before storing in the fridge until completely chilled, about 12 hours. Strain the mixture through a fine mesh strainer, discarding the solids. Stir in the lemon zest, orange blossom and rose water to the syrup and store in an air-tight container, covered in the fridge until needed. Will keep for a week.
Grilled Lemons. With a pastry brush, brush the grates of the grill of pan with oil. Heat the grill or cast-iron grill pan to medium-high heat. Slice the lemons roughly 1/4-inch thick and place them on a cutting board. Sprinkle a pinch of sugar and sea salt on each slice, turning them over and repeating the process. Grill each lemon slice, roughly a minute per side. Once you achieve beautiful grill marks, transfer the lemons to a wire rack to cool.
Assembly. In a footed rocks glass full of ice, add the lemon juice and simple syrup, stirring to combine. Top with club soda. Add the grilled lemon and pinch of dried rose buds (if using). Serve immediately and enjoy!