I’m not sure I can quite pull the old ‘we’re still recovering from a huge Breakfast Rave’ line now that we’re a fortnight on from the actual event, but hoping you can humour me. It is true. Mostly. It was such an amazing day a couple of Sunday’s ago, the weather was perfect, the location at Chateau Tanunda just gorgeous, great food, music, coffee, tea, green smoothies, and an all round good vibe for everyone’s start to the day. I thought I’d made enough lemonade but Spring came along dressed for Summer and we sold out, so here’s the recipe for everyone I promised it to. Over 2 weeks ago now. Ooops.
3/4 cup organic panela sugar (or other unrefined sugar of choice)
1 cup water
1 cup organic, freshly squeezed lemon juice (about 5 lemons worth)
1 vanilla bean, stripped
3 to 4 cups still or sparkling water (to dilute)
Make a simple syrup by heating the panela sugar and water in a small saucepan until the sugar is dissolved completely. Add the lemon juice and vanilla seeds and stir through.
Remove from heat and leave to cool before diluting to taste with either still or sparkling water.
The panela sugar will make this lemonade a darker colour but the flavour is wonderful.