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Foggy River Lemonade

Make this recipe with me on the Dishing up Durham showWatch Season 1 - Episode 20.

Featuring: Foggy River Farm Zest Dried Herb Blend

1 cup granulated sugar 

1 cup water 

2 tbsp Foggy River Farm Zest Dried Herb Blend 

2 rounds of 1-inch-thick English cucumber 

1 1/2 oz freshly squeezed lemon juice 

1 1/2 oz gin or vodka 

1 thinly sliced 6-inch-long cucumber ribbon

1 thinly sliced lemon wheel

● Place sugar and water in a small sauce pot over high heat and once simmering, stir in herb blend, remove pot from heat, and allow mixture to steep for 15 minutes, then strain and discard herbs and chill syrup (syrup will keep in the fridge for up to 1 month).

● Affix cucumber slice against the inside of a Collins glass, add ice and lemon wheel and set aside. 

● To a cocktail shaker, add cucumber rounds and muddle with the end of a wooden spoon, then add ice, chilled simple syrup, lemon juice and gin and shake and strain into the prepared Collins glass. 

Makes 1 drink 

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