| Prep: 10 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
The nutritional values for Mastic-Scented Lemonade are not provided, and may vary depending on the type of sugar, size of lemons, etc. used in the recipe. Therefore, it’s impossible for me to fill the tables with the correct nutritional values. However, here’s how the table structure would look in HTML:
| kcal | fat | saturates | carbs |
| [calories] | [fat] | [saturated fat] | [carbohydrates] |
| sugars | fibre | protein | salt |
| [sugars] | [fibre] | [protein] | [salt] |
Replace the bracketed values with the correct nutritional information when you have it.
I have a love affair with the Pacific Northwest’s bounty and my Japanese heritage which is at the heart of every recipe I develop. But if there’s one recipe that truly exemplifies my passion for these diverse culinary landscapes, it is the Mastic-Scented Lemonade. Fresh, tangy and not too sweet, it is my ode to the simplicity of rustic, farm-to-table cuisine and the delicate sensibilities of Japanese mixology.
The Taste of Two Cultures
The Mastic-Scented Lemonade, I feel, captures my dual heritage beautifully – the refreshing tang of fresh lemons, an ubiquitous ingredient in the Pacific Northwest, and the subtle, resiny taste of Mastic, a hallmark ingredient in traditional Japanese beverages. To me, this recipe isn’t just about taste, it’s a confluence of cultures in a glass.
A Healthy Twist to Traditional Lemonade
But the beauty of the Mastic-Scented Lemonade lies in its healthfulness. Lemons are rich in vitamin C and antioxidants, and they support heart health and aid in weight control. Mastic, on the other hand, has been proven to have numerous health benefits, including anti-inflammatory and anti-oxidative properties. It can also help improve digestive health.[1] So, not only does this lemonade taste amazing, it also packs quite a punch nutrition-wise.
Of course, this lemonade is a great standalone drink, especially on a hot summer day. But if you’re thinking about a food pairing, it pairs very well with seafood, especially sushi and grilled fish – a nod to my love for both the sea-fare of the Pacific Northwest and the sushi of my Japanese roots. I recommend trying it with Miso Glazed Cod, a recipe that beautifully brings together these two cuisines.
So, here’s to the Mastic-Scented Lemonade! A unique blend of cultures and flavors that’s not just amazingly refreshing, but also gives you a wonderful, nutritious kick. I hope you love this drink as much as I do.
What You’ll Need
- 18 cups of water
- 2 cups of sugar
- 1 teaspoon of mastic
- 1½ cups of lemon juice (approximately 6-8 lemons)
- 2 tablespoons of lemon zest
- Ice cubes
- Lemon slices for garnish
Method
Step One
To begin with, take a large pot or saucepan and add the 18 cups of water and 2 cups of sugar to it. Bring this mixture to a simmer over medium heat, stirring occasionally until the sugar is completely dissolved into the water.
Step Two
Once the sugar-water mixture is ready, reduce the heat to low and add 1 teaspoon of mastic to the mixture. Stir thoroughly to combine and let the mixture simmer for approximately 5 minutes, allowing the mastic to infuse into the mixture.
Step Three
After the mastic has been fully infused, remove the pot from the heat and carefully stir in the 1½ cups of freshly squeezed lemon juice and 2 tablespoons of lemon zest. Stir the lemonade well to incorporate all the ingredients.
Step Four
Allow your Mastic-Scented Lemonade to cool down to room temperature. Once cooled, transfer the lemonade to a pitcher, straining if desired to remove the mastic and lemon zest particles.
Step Five
Store your cooled lemonade in the refrigerator until it is chilled and ready to serve.
Step Six
When ready to serve, pour your chilled Mastic-Scented Lemonade over ice cubes in each glass and garnish with a fresh lemon slice. Enjoy your refreshing and unique beverage!
