This post is sponsored by Pringles®. Thank you for reading and supporting brands that allow me to keep bringing you great content.
Believe it or not, I used to be somewhat adverse to lemons mixing with other types of food. Lemon chicken and rice soup really confused me and I didn’t understand the allure. What can I say? Taste buds change, and now I’ll order lemon chicken soup from the Greek carryout whenever I get a chance.
The mixture of beer and lemonade known as a “shandy” used to really perturb me, but you guessed it – not anymore! Today I’m bringing you a Meyer Lemon Shandy, because I’m still clinging to the last of this year’s Meyer lemon bounty.
I don’t know about you, but I’m pretty much incapable of having a beer without a salty snack! While The Original or Sour Cream & Onion Pringles® are always in my beach bag (a tradition held since childhood), I’ve recently been digging Zesty Salsa Pringles® Tortillas for at-home snackin’. They are crunchy tortilla crisps in the iconic Pringles® shape, load with tangy tomato flavor. You don’t need to serve a dip with them at all, so they’re super convenient to keep on hand for whenever a snack attack occurs.
‘Tis the season for basketball watching, beer drinkin’ and chip eatin’, so why not try this combo this weekend?
Meyer Lemon Shandy
- 1/2 cup granulated sugar
- 2-1/2 cups cold water, divided
- Juice of 3 Meyer lemons
- 4 bottles (12 ounces each) wheat beer
- In small saucepot, heat sugar and 1/2 cup water to boiling over medium-high heat, stirring occasionally. When all sugar is dissolved, remove from heat and let cool. Transfer to jar and refrigerate until chilled.
- In small pitcher, make lemonade: stir sugar syrup, lemon juice and remaining 2 cups cold water until well combined.
- Divide lemonade between 4 pint glasses or mugs. Pour 1 beer into each glass and gently stir to combine.
Disclosure: This was a sponsored post written by me on behalf of Pringles®. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.