Thursday, June 26, 2014

Summer Shandy with Candied Lemons


So...I was supposed to be super-mom and take my kids hiking with a group a friends today, but it has been raining non-stop for the last couple of days. No way am I taking two minis under the age of 4 hiking in the mud. I'm sure they would have had a blast jumping in mud puddles, but that would mean 4 hours of cleaning clothes, shoes, stroller, dog, etc. for me. No thank you.

Instead, I made this delicious summer cocktail for you. Normally I would say that it is a crime to mess with a good beer, but not when it comes to a shandy. Beer and sparkling lemonade just work together. It is perfectly cool and refreshing, especially on a hot summer day. To add an extra little something, I made candied lemons. They are like homemade Sour Patch Kids. Tell me you wouldn't want some too.

CHEERS to summer!!! 

Summer Shandy with Candied Lemons

Candied Lemons:
1 cup sugar
3/4 cup water
1 lemon, thinly sliced into 1/8 inch rounds, seeds discarded
Extra sugar for sprinkling

Shandy:
1 part light beer such as a pilsner, wheat, or lager
1 part sparkling lemon soda (such as Sanpellegrino) or lemonade
Ice (optional)

For the candied lemons, in a medium skillet, dissolve the sugar in water over medium heat. Add the lemon slices in an even layer. Return to a boil, then reduce the heat and simmer for 15 minutes or until the lemons have softened. Transfer to a wax lined baking sheet. Let cool. Sprinkle with extra sugar, if desired. Refrigerate until ready to use.

To prepare the shandy, fill a glass half way with beer. Fill to the top with lemon soda or lemonade. Serve with a candied lemon slice on the edge of the glass. 

(Gluten-free option: I tried this with gluten-free beer and it was fantastic!)


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