My love/obsession with lemonade has been well-documented (see Exhibit A & Exhibit B), so I’m always trying to develop new recipes based around that. My parents have a kumquat tree in their backyard, and kumquat trees are always bursting with fruit every season (on average about 300 kumquats for an medium tree). So this recipe was intended to use up the extra kumquats we had lying around our kitchen but it ended up being the perfect combination of tart and sweet that it’s now a family favorite.
On top of that kumquats have ancient healing properties that have been incorporated into traditional Eastern medicines for centuries. This superfood contains many antioxidants and phytonutrients that can supply the body with many oxygen-free radicals. But seriously, this is delicious and refreshing. I just like to include as many health benefits into my everyday food as I can get. Why not, right? Just make this recipe right now and then thank me for the health benefits later.
20 kumquats (halved and deseeded)
1/4 cup of raw cane sugar
6 cups of water
1/3 cup of freshly-squeezed lemon juice
zest of 2 lemons
Extra kumquats for garnishing and snacking
In a small saucepan, bring the kumquats, sugar and 1 cup of water to a boil and then reduce to a simmer for 4 minutes. Make sure that the sugar has dissolved. Strain the kumquat simple syrup into a pitcher.
Add the lemon juice into the pitcher and mix well. Add in the lemon zest and mix until combined. Finally, pour in the water 2 cups at a time until the sweetness level is to your liking. (We like it more tart than sweet). Top with ice.
To serve, pour over ice and top with a few kumquat slices. This keeps in the fridge for up to 2 days.
*Tri-mix this: Use meyer lemons instead of regular lemons or add in a 1/2 cup of tangerine juice.