This version of the Menorcan staple is made using only fresh lemonade, rather than lemon juice and lemon soda. It uses slightly less gin than the standard ratio (one part gin to three parts lemonade or lemon soda) to make it even easier-drinking on a hot summer day—increase if desired. Taste before freezing and add more sugar or lemon juice if needed. For an easier version, rather than freezing, simply chill the mixture and serve over ice cubes. When serving on the rocks, reduce the amount of water in the recipe a touch.
Pomada
Jeff Koehler | Menorca
Ingredients
Yield: about 1 liter
- a few whole fresh mint leaves
- 6 tablespoons sugar, or more as needed
- 3/4 cup (180 ml) fresh lemon juice (from about 3 ripe lemons)
- 3/4 cup (180 ml) gin, preferably Xoriguer gin
- 2 1/2 cups (600 ml) water
Directions
- Stuff the mint leaves into an empty 1.5-liter plastic water bottle.
- Add the sugar, lemon juice and gin.
- Tighten the lid and vigorously shake to start dissolving the sugar.
- Add about 2 1/2 cups (600 ml) water, replace the lid, and vigorously shake again.
- Taste and adjust the sugar or lemon juice if needed.
- Put in the freezer overnight until frozen, shaking from time to time in the beginning to ensure that the sugar dissolves.
- Remove from the freezer an hour or two before serving. Carefully cut the bottle in half and put the frozen pomada in a bowl. As it thaws, break up and mash with a fork.
- When slushy, serve in small glasses.