SCRAPPY SATURDAY: CORN COB LEMONADE

June 09, 2018
Categories: Eat

In case you aren’t caught up on what Scrappy Saturday is, once a month we pop in with a fun recipe to help you use up the scraps in your kitchen and reduce that waste that you’re producing. It’s so easy to come up with creative and unique ways to reuse kitchen scraps and make them into something delicious. You can catch up on previous Scrappy Saturday recipes down at the bottom of this post, but before we do that let’s chat about the delicious recipe we have for you today!

Today’s Scrappy Saturday recipe was inspired by the chef at Blue Hill Farm in New York - he often takes used corn cobs and infuses them with lemons to make lemonade for the restaurant. You can see a bit more about it right here! We were so inspired that we decided to put our own peachy spin on corn cob lemonade - this simple recipe creates an incredibly unique and subtle flavor that you’ll find yourself craving over and over.

Let’s get to it!

Corn Cob Lemonade



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Ingredients:

  • 4 corn cobs, kernels removed

  • 1 cup of lemon juice (set aside the spent lemons)

  • 2 sprigs of rosemary

  • 1 peach, sliced (feel free to include the pit!)

  • 1 cup of sugar

  • 6 cups of water

How to make corn cob lemonade:

  • After juicing the lemons, set aside the juice. Toss corn cobs, lemons, rosemary, and peach into a large pot and pour water over the top. Add sugar and bring mixture to a boil.

  • Turn heat down and allow to simmer for approximately 5 minutes, until sugar is fully dissolved and the mixture become fragrant.

  • Use a slotted spoon to remove the scraps from the water and sugar mixture, then strain the mixture and add to a large pitcher. Pour lemon juice on top, then stir to combine.

  • Put lemonade in the refrigerator until cool (you can add ice cubes to help the process go a little faster), then enjoy!

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This unique spin on lemonade is absolutely delicious, and a great way to use up many different scraps in the kitchen. You can play around with the other flavors added in, and this base recipe is a great way to start playing around with using up all sorts of fruit, veggies or herb scraps!

If you want to catch up on previous Scrappy Saturday posts, here they are:

Be sure to check back next month for another Scrappy Saturday recipe! And, as always, let us know in the comments if you have any requests for something you’d like ideas for, or see more of.

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