Drink: Laskey Lemon Soda with Bay Ice Cubes

Recipe by Caitlin Freeman In 2010, Ruth Laskey, a talented artist who weaves hand-dyed threads into graphic shapes, was one of the Bay Area artists chosen for the biennial SECA (Society for the Encouragement of Contemporary Art) award and whose work woul

This recipe includes superfoods such as:

Lemon

Health benefits of Laskey Lemon Soda with Bay Ice Cubes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

Grated zest of 2 small lemons
1/4 cup (1.8 oz / 50 g) sugar
2 tablespoons fresh lemon juice
1 1/2 cups (12.9 oz / 360 g) cold water

Instructions

To make the lemon soda concentrate, combine the zest and sugar in a mortar and crush with a pestle until fragrant, moist, and tinted yellow.
Transfer the mixture to a small pitcher or lidded container and pour in the lemon juice and water. Stir until the sugar dissolves. Cover and refrigerate, agitating the mixture from time to time, until cold and infused with lemon flavor, about 2 hours.
To make the ice cubes, combine the water, sugar, and bay leaves in a small saucepan and bring to a boil, stirring to help the sugar dissolve. Boil for 1 minute, remove from the heat, and let stand for 20 to 30 minutes.
Strain the infused water through a fine-mesh sieve set over a liquid measuring cup. Pour into ice cube molds, and freeze until solid, about 2 hours.
To serve, place 3 to 5 ice cubes in each of eight 8-ounce drinking glasses, and then add 3 tablespoons (or more, to taste) of lemon concentrate per drink. Pour in 1/2 cup (4. 3 oz / 120 g) of the sparkling water per serving and stir gently. Serve immediately.

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