Category Archives: Module 2

Homemade Sour Mix









Today was time to plan the menu and the big bi-weekly shopping trip.  The challenge this week is that when it is just the boys and I,  we don’t go through food quite as quickly and I still had stuff from two weeks ago to use up.

So, I found myself staring at the baskets of limes and lemons I keep on the shelf in my kitchen, thinking about what to do with them before they went bad?

I thought about  making lemon and lime curd, but since the girls moved I haven’t been going through as much of that. 

The other night during a class I was leading, someone mentioned a whiskey sour and I’ve kind of been craving one. The problem is that I hate the sour mix that is used in bars with a passion.  That nasty artificially flavored high fructose corn syrup is something that I wrote off years go.

I decided to experiment.  I tweaked my citrus simple syrup by adding freshly-squeezed juice.  Edited to add this is also very good with grapefruit juice.

Sour Mix
2 cups of water
1.5 cup of raw cane sugar
grated zest of lime and lemon
1/2 cup lime juice
1 cup freshly squeezed lemon juice

To begin with place the water and the citrus zest in a sauce pan. Add the sugar and stir until it is dissolved. Bring this mixture to a boil and allow it to simmer for about five minutes. Remove the sauce pan from the heat, cover it and let it sit until completely cool.

In the meantime you can be squeezing the limes and lemons. Strain the citrus juice into a jar and when the above mixture is cooled completely, strain it in to the juice. It is really that easy.

This can be used in margaritas and whiskey sours, but you can also just add a tablespoon to a glass of sparkling water to make a quick glass of lemonade.  I will warn you though that this recipe is more on the sour side than sweet.  I like a good tangy glass of lemonade-not sugar water, so if you like more sugar, you might want to add an extra 1/2 cup.

I also took the leftover citrus rinds and put them in the half gallon jar and covered them with apple cider vinegar. I will let this steep for a couple of weeks in the herb closet and then will strain this and use it to make  vinaigrette.

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