Hot Summer. Cool Beans. :: VanillaBean Lemonade

It’s hot y’all. And not just outside. All the RoundUps are on fire with heated debate, fiery discussions and spicy chit-chit-chatter. Before someone spontaneously combusts, lets chill out—physically, mentally, spiritually. This is the recipe to my bakery’s coveted VanillaBean Lemonade. Add whatever “grown up” you want to this lemonade, but it is delightful as-is.

ShoeBox Oven’s VanillaBean Lemonade
10 Lemons
2 Vanilla Bean pods
16 cups of water
Simple Syrup
Crushed Ice (as needed)

2 cups of water
2 cups of sugar

Squeeze lemons. Discard the seeds and keep as much pulp as you’d like.

Make the simple syrup.
Bring 2 cups of water to a boil.
Add 2 cups of sugar.
Slit the vanilla beans down the center and scrape the seeds out.
Put the seeds and the scraped pods in the boiling water.

Once the sugar has dissolved, turn off the heat. This takes approximately 3 to 5 minutes. Dont let the syrup get thick. Just want to boil long enough for the sugar to dissolve.
Let the syrup cool off.

In another container add the lemon juice.
Pour in the syrup. At this point you can throw away the vanilla bean pods. But I keep them as they are a nice garnishment and they continue to add flavor to the lemonade.
Stir the mixture and chill.
Serve with crushed ice.

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