Ponzu Spiked Lemonade
This recipe, from Chef Andrew Hunter of Kikkoman Sales USA, Inc., was presented at the 2017 Worlds of Flavor conference.
16 ounces Sugar
16 ounces Water
4 ounces Granulated Sugar
1 tablespoon Lemon Zest
18 ounces Lemon Juice, freshly squeezed
14 ounces Simple Syrup
2 tablespoons Kikkoman Ponzu Citrus Seasoned Dressing & Sauce
2 tablespoons Lemon Sugar
1 tablespoon + 1 teaspoon Kikkoman Seasoned Rice Vinegar
32 ounces Lemonade Base
96 ounces Sparkling Water
Crushed Ice, as needed
Lemons, sliced into wheels, as needed
Fresh Mint Sprigs, as needed
Dark Rum, preferably with vanilla and aged wood flavor notes
Simple Syrup: In a medium saucepan, combine the sugar and water. Turn the heat to medium high, stir with a whisk to dissolve the sugar. The sugar is dissolved when syrup is clear. Quantities can be scaled to any desired amount based on volume needs. Simple Syrup stays fresh in a container with a tight-fitting lid refrigerated for several weeks.
Lemon Sugar: Combine sugar and lemon zest in a mixing bowl. Blend together with your hands and spread mixture in a thin layer on a sheet pan to dry the lemon zest. Quantities can be scaled to any desired amount based on volume needs. Lemon Sugar stays fresh in a container with a tight-fitting lid at room temperature for several weeks.
Lemonade Base: In a Cambro container, combine Lemonade Base ingredients and blend using immersion blender or hand whisk until the sugar dissolves.
To Order: To prepare a serving of any size, simply combine 1 part Lemonade Base with 3 parts sparkling water. Stir to combine and pour over crushed ice. Spike with rum to taste. Garnish with lemon wheels and fresh mint sprigs.