Pink Lemonade

At the tender age of 3, my grandmother introduced me to something I have never seen before. This is dedicated to Ms. Loretta, please share this with someone you truly love.

Yield: 32oz. pitcher Prep Time: 45 mins Total Time: 1 hour

Ingredients:

8 Meyer Lemons

1 T. lemon zest

1/2 c. sumac simple syrup (see recipe below)

8 c. cold water

Sumac Simple Syrup Yield: 1 1/2 c. Time: 45 mins

2 c. white sugar

2 c. water

1 .45 oz. or 12 grams Sumac powder

Preparation:

1. In a small saucepan, add sugar, water, and Sumac. Place it on low heat, and stir to let the sugar melt.

2. Reduce the syrup by 1/2, and try not to let it boil. 3. Strain syrup 3 times. 4. Zest 4 lemons into the pitcher, cut the lemons and juice. 5. Add water and stir. 6. Add sumac syrup and stir, taste to liking.

Chef's Note:

You can reduce the syrup, even more, to be thicker and more concentrated in flavor, and can strain more times if you want more of a clear syrup. You can use this syrup for cocktails, mocktails, or anything to naturally add lemon or citrusy flavor and natural reddish/pink color to your dish, dessert, or drink.