Summer Food: The Tastes of Summer: Lemonade

If you’re chef Chris Scarduzio, when life gives you lemons, you buy a Zumex 100. The $3,500 Italian-made, Rube Goldberg-esque juicer dominates the counter at Brasserie Perrier at Boyds (1818 Chestnut Street; 215-564-1801), squeezing out the city’s best summer quencher: lemonade mixed with the attention typically reserved for a top-shelf martini. The juice of two lemons — watch as the fruit slides into the machine, around bright orange gears, across a slicer and onto the juicer — is mixed with still Voss water and served on the rocks, with a side of simple syrup (equal parts water and sugar, prepared by the restaurant’s pastry kitchen).