A Summer Recipe: Pickle lemonade
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Jewel shares her go-to refreshment for hot, humid days in Singapore — a tart, fizzy pickle lemonade that’s equal parts surprising and satisfying. Serve it chilled, or add a splash of tequila for a cheeky twist.
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ingredients
3 to 4 lemons, room temperature (yield about ½ cup fresh lemon juice once juiced and strained)
¼ cup of honey water (the ratio of honey to water can depend on how sweet you want the drink to be - generally, recommend 1 tablespoon of honey)
½ cup dill pickle juice, strained if needed
1½ cups of soda water
Ice cubes (optional)
dill pickles to garnish (optional)
lemon slices to garnish (optional)
tequila (optional to make it a boozy tipple)
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method
1. Juice the lemons, aim for about ½ cup of lemon juice, removing any seeds or pulp.
2. Add honey water and the dill pickle juice; stir until uniformly mixed.
3. Add soda water, taste and adjust to your preference. If it's too tangy, add more soda water and more honey water.
4. Pour over ice, (add a shot of tequila for a pickleback reminiscent cocktail) garnish to your desire with dill pickles and lemon slices, then enjoy.
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