3 Chefs Mix Up Traditional Lemon Aid
Take a sip from one of these three remixed takes on summer's classic refresher.
TOWN HALL » Town Hall general manager Christa Fitch devised this vanilla bean lemonade ($3) last summer after trying a version of it at the Kamm's Corners Farmers Market. "I never knew what the recipe was. I just went home and started making it on my own," she says. The vanilla beans are split and scraped out, then reduced to a simple syrup with a pinch of salt, lemon peel and sugar, and mixed with fresh-squeezed lemons and filtered water for a drink that's mildly sweet and smooth. 1909 W. 25th St., Cleveland, 216-344-9400, townhallohiocity.com
WASHINGTON PLACE BISTRO & INN » Washington Place Bistro & Inn general manager Megan LeFebvre created a strawberry rhubarb mint lemonade for June's Farm to Table event at the Cleveland Botanical Garden. "People kept coming back asking if we had something like it on our menu," she says. Now a rotating lemonade flavor has been added to the restaurant's lineup. The newest addition, blueberry thyme lemonade ($3), boils down blueberries with water and sugar until they burst. The berries absorb the thyme as they cool, creating the simple syrup that's added to lemonade. 2203 Cornell Road, Cleveland, 216-791-6500, washingtonplacelittleitaly.com
