Pulitzer Prize-winning food critic Jonathan Gold shows up every year at L.A. Weekly’s annual Gold Standard fundraiser. After all, the food-and-wine benefit was named for him, and its proceeds benefit Heal the Bay, an environmental nonprofit where his brother Mark was, until recently, president. But this year, as Gold stood at the entrance of the fundraiser, dressed in striped gray trousers and a pink plaid shirt, something was different.
- 3medium cucumbers (1 1/2 pounds)
- 2cups fresh mint, plus mint for garnish
- 1 ½cups lemon juice, from about 6 to 8 lemons, plus lemon for garnish
- ½cup agave syrup
- 3teaspoons matcha powder (Japanese green tea powder)
- ½teaspoon salt
Yield: About 2 quarts
Emerald Palmer Mint Lemonade, adapted from Susan Feniger
- Step 1
Cut the unpeeled cucumbers into large chunks and put them, along with the mint, lemon juice, agave syrup, matcha powder, salt, and about 1 cup of water, in a blender. Puree until liquefied.
- Step 2
Strain through a sieve to remove any large pieces. Pour into a large pitcher and add 4 more cups of water. Stir and chill until ready to serve. Garnish with fresh mint and/or lemon slices and lots of ice.