Meet the Lemon Shake-Up: A Midwestern Fair Drink Staple

You don't even have to juice any lemons!

Growing up, my favorite part of summer was going to the state fair. In my hometown, that was the Greeley Stampede. The fair would take over our local park, filling the sky with colored lights. There are all the state fair staples... Ferris wheels, bumper cars, the totally-rigged games that you play anyway because you just need that weird plushie (I always made my brother play so I could win something).

Along with the rides, the one thing I always made sure to experience when going to the fair—and I’m sure others have, too—is the food and the drinks. Just thinking about the deep-fried delicacies makes my mouth water; funnel cake, deep-fried Oreos, or even those battered corn dogs in weird pairings like Takis or Fruity Pebbles. The drinks were equally sought after, especially those gallon jugs of tart lemonade.

So you can imagine my surprise, as somebody from the West, that one of my most recent finds comes from the neighboring Midwest: the lemon shake-up. 

What Is a Lemon Shake-Up?

Lemonade is a staple at any regional county or state fair, but the lemon shake-up, which originates from Indiana, is not your average lemonade. With a regular lemonade recipe, you first start by juicing as many lemons as you need. Then, mix sugar and water together on the stovetop to create an easy simple syrup. After your syrup has cooled, combine your lemon juice, simple syrup, cold water, and—boom—lemonade!

Or if you’re like me, you just buy the lemonade packets from the grocery store. But in the Midwest, they do things a little differently. With a lemon shake-up, you’re basically throwing together lemon wedges, sugar, water, ice, and—like the name implies—you shake it all up. Cookbook author Erin Jeanne McDowell showcased this Midwestern delicacy in a video on her Instagram page.

How to Make a Lemon Shake-Up

Okay, yes, the lemon shake-up is easy to make, but there’s a little more to it than just, well, shaking it all together. As McDowell showcases in her video, you’ll add one to two chopped lemons to a one-quart jar with a lid. Add in sugar to taste or take McDowell’s suggestion of three tablespoons. Shake together well, then muddle the fruit, smashing the lemons to get out as much juice as possible. If you want, feel free to add other fruits, like strawberries or cherries. Add in one and a half cups of ice and water, then shake it all together. This will surely bring those summer fair tastes straight to the kitchen.

Read the original article on All Recipes.