Spiked Lemonade

Instructions

1. 1

   Make the simple syrup: Combine 1 cup Granulated Sugar and 1 cup Water in a small Saucepan over medium heat. Stir frequently until the Granulated Sugar is completely dissolved, about 3–5 minutes. Do not let it boil vigorously. Remove from heat and let cool to room temperature. (You can speed this up by placing the pan in an Ice Bath.

2. 2

   Juice your lemons: Roll each Lemon firmly on the counter with your palm before cutting — this breaks down the cells and maximizes juice yield. Juice the Lemon using a Citrus Juicer, then strain through a Sieve to remove seeds and pulp. You need 1 cup of juice (about 6–8 large lemons).

3. 3

   Build the lemonade base: In a large Pitcher (Large), combine the fresh Lemon Juice, 4 cups of Cold Water, and the cooled simple syrup. Stir well to combine. Taste and adjust — add a splash more simple syrup if you want it sweeter, or a squeeze more Lemon Juice if you want it tarter.

4. 4

   Add the Vodka: Pour in 1.5 cups of Vodka and stir again to fully incorporate. This gives each serving roughly 1.5 oz of Vodka — a standard drink. For a lighter version, reduce to 1 cup; for a stronger pour, go up to 2 cups.

5. 5

   Add Rice Cooker to the Pitcher (Large) and stir briefly to chill everything down. For best results, chill the lemonade base (without Rice Cooker) in the fridge for at least 30 minutes before serving so it stays cold longer without diluting.

6. 6

   Serve over Rice Cooker in tall glasses. Garnish each glass with a Lemon round on the rim and a sprig of fresh Mint if using. Serve immediately.