Lemonade is such an easy thing to make, and works so well with a multitude of hop varieties. We prefer Citra® hops, but any citrus, fruity or floral hops work really well for a complex, but still mostly traditional lemonade taste. Feel free to try other flavour profiles if desired! Because lemon works well with almost anything, you really can't go wrong using your favourite hop varieties. Because the hop variety we prefer for lemonade is a high acid hop, this recipe includes a little baking soda to tone it down a little. If you’re using a low acid hop, feel free to skip the baking soda. For single-use lemonade, strain syrup into a jar, cover and refrigerate for up to two weeks. To serve, measure about 3 tablespoons of lemonade syrup into a tall class, top with cold water and stir gently to combine. If you’d like to use fresh hops for this, use about 1 ounce.
Ingredients
1 cup Water
1 cup Granulated sugar
1 Lemon, zest of
Pinch Salt
¼ tsp Baking soda
½ oz Dried hops — leaves or pellets
1 cup Freshly squeezed lemon juice
Cold water
Instructions
In a medium saucepan, combine water, sugar, and lemon zest. Bring to a boil over medium heat, stirring to dissolve sugar.
Once sugar is dissolved, add baking soda and hops. Stir and remove from heat. Cover and allow to steep for 10 minutes.
When 10 minutes is up, add lemon juice and stir well. Pour through a cheesecloth lined strainer (I find 2 or 3 layers of cheesecloth works best), and into a 2L (½ gallon) sized pitcher. Discard hop pulp.
Add cold water to pitcher, to taste; stir well, and allow to chill for 30 minutes before serving.
Recipe by Food Bloggers of Canada at https://easy-fatloss.today/hedonistic-hops-cooking-with-hops/%3C/div%3E