Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Lemonade

Ingredients

1 1 /2 cups                   Sugar

1 1 /2 cups                   Water, boiling

3 1 /2 cups                   Water, ice cold

1 cup                           Lemon juice, fresh (approximately 12-14 lemons for juicing)

1                                  Lemon, thinly sliced into rounds

Instructions

Combine sugar and boiling water and mix until all sugar is dissolved. Add ice water and lemon juice and stir well. Add lemon slices and serve chilled. Fresh mint adds a nice cool flavor.

Yield: two quarts

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more