What type of lemonade isn't likable? It's pretty hard to criticize a tall glass of cold lemonade on a summer day. Well, I can tell you what type of lemonade I like best, and it's probably not something you'd expect: vanilla bean lemonade. I inherited this recipe from a co-worker at Sur la Table and it is incredible. I've been making it for a lot of different parties lately and it always seems to be a favorite.
12-ounce can frozen lemonade concentrate, thawed
6 cups cold water
1/3 cup sugar
1/4 teaspoon kosher salt
2 vanilla beans or pure vanilla extract, to taste (*I prefer using vanilla bean paste)
2 large lemons, quartered and seeded
In a 3-quart pitcher, combine the lemonade concentrate, water, sugar and salt. Stir until the sugar is dissolved.
If you are using vanilla beans, split the beans lengthwise down the middle and scrape out the seeds into the lemonade mixture. Discard the beans. Stir until the seeds have separated. Alternatively, add vanilla extract to taste.
Let the lemonade steep for at least 10 minutes.
Strain the lemonade, if desired, through a fine-mess strainer to remove any vanilla bean residue. Squeeze each lemon wedge into the pitcher, then add the rinds.
Chill until very cold and serve in tall glasses over ice.