Photograph by Isa Zapata, Food Styling by Emilie Fosnocht, Prop Styling by Paola Andrea
Like sparkling lemonade but funkier. Instead of using sparkling water for bubbles and simple syrup to offset the sourness of fresh lemon and the brininess of preserved lemon, feed two birds with one scone (see what we did there?) by using bittersweet tonic water to round it all out. You can follow our recipe for preserved lemons to make your own at home, but store-bought will work just as well.
Recipe information
Yield
4 servings
Ingredients
3
Tbsp. coarsely chopped preserved lemon
3
Tbsp. fresh lemon juice
Chilled tonic water and thinly sliced preserved lemon (for serving)
Preparation
Step 1
Crush 3 Tbsp. coarsely chopped preserved lemon to a paste with a mortar and pestle or the flat side of a chef’s knife. Transfer to a small bowl and stir in 3 Tbsp. fresh lemon juice.
Step 2
Divide mixture among 4 highball glasses. Fill with ice, then top off with chilled tonic water. Garnish with thinly sliced preserved lemon.