How do you make perfect lemonade?!
How do you make perfect lemonade?
I want to know to make homemade for the summer. I would like it to be homemade lemonade but if you have any thing that is not homemade but tastes good let me know.
Answers:
i have 2 lemonade recipes you may like to try. the 1st one is a very different but refreshing kind of lemonade. you should make it with caution as some of the ingredients can make it powerfully hot if they are allowed to "sit" in it past 3 hours! if you follow the recipe carefully and are wise enough to know your "spicy-hot" limit, then this drink is a sweet, tart, wet, and wild cooler with a "kick".
i like very spicy foods, so my pain threshold may be higher than yours if you're not used to very spicy foods. but if you like a little spicy-hot stuff, i suggest you try this recipe, but keep the jalapenos in there for no more than 1 3/4 hours (unless you like really spicy stuff).
1. diabolical lemonade
1/2 c. sugar
6 1/2 c. water (clean, filtered water is the best)
3/4 c. FRESH sqeezed lemon juice
2 jalapenos, stemmed and sliced with seeds
combine sugar and 1/2 c. water in small saucepan. simmer until sugar dissolves and liquid is clear, ~3 minutes.
combine in pitcher with remaining water, lemon juice, and sliced jalapenos. stir and refrigerate 1 to 3 hours. strain or serve with jalapenos, depending on pain threshold.
makes enough for 6 tall glasses.
a nice variation would be to use fresh squeezed lime and lemon juices and to add a touch of cranberry juice or grenadine syrup for a light pink colour. it is amazing with the spiciness of the jalapenos!
mmm...my mouth is feeling a slight burning-tingling (but tasty!) sensation just thinking about this!
the next (2nd) recipe is perfect for brunch on a hot summer day or a refreshing drink accompanying an evening meal on a warm summer night.
2. lucy's lemonade
3 c. cold, filtered water
1 c. strained, freshly squeezed meyer lemon juice
1/2 c. granulated natural sugar or superfine sugar, (or more to taste)*
ice cubes
mint sprigs for garnish
mix water, fresh juice and sugar in a large pitcher. stir until sugar is dissolved. pour into glasses filled with ice cubes and garnish each with a mint sprig.
variations: substitute key lime juice (you'll need 10 - 11 key limes) for the meyer lemon juice, and increase sugar to 3/4 cup. for pink lemonade, add 1 tbs. grenadine syrup.
*you can adjust the sugar to taste. superfine sugar dissolves faster and yields better results.
Source(s):
totally chile pepper cookbook
the big book of breakfast
I've tried this before its really good! I suggest buying lemon juice in the bottle as the grocery store and not juicing the lemons yourself, huge time saver.
1 part lemon juice
3 parts water
sugar to taste
P.S. If it's too lemony or not lemony enough for you, add or subtract water.
Perfect lemonade..
1 3/4 cups white sugar
8 cups water
1 1/2 cups lemon juice
DIRECTIONS
In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Lemonade, Pink Lemonade, Limeade
This recipe makes strong lemonade or limeade that can tolerate dilution by an afternoon's worth of added ice.
Makes 10 cups
Ingredients
* 3 cups lemon or lime juice, about 20 lemons or 25 limes freshly squeezed
* 2 cups superfine sugar
* 4 cups cold water
* 4 cups ice
* 2 lemons or limes, thinly sliced for garnish
* 1/2 cup cranberry juice, optional for pink lemonade
Directions
1. Into a large serving container, strain the citrus juice, mix it with sugar, and stir until the sugar is dissolved. Add 4 cups cold water and cranberry juice, if using, and stir again until well combined. Add ice to fill and a few lemon or lime slices.
INGREDIENTS
* 1 3/4 cups white sugar
* 8 cups water
* 1 1/2 cups lemon juice
DIRECTIONS
1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
= This lemonade is very refreshing!!! My sister's 4 year old daughter loved the lemonade. This lemonade is highly recommended.
NUTRITION INFORMATION For the Lemonade
Servings Per Recipe: 20
Amount Per Serving
Calories: 72
* Total Fat: 0g
* Cholesterol: 0mg
* Sodium: 3mg
* Total Carbs: 19.1g
* Dietary Fiber: 0.1g
* Protein: 0.1g
Hope you enjoy this recipe!! =)
3 cups sugar
1 cup water
2 cups fresh lemon juice
Place your sugar and water in a sauce pan and bring to a boil. Squeeze your lemons while the sugar/water are heating. Pour your simple syrup mixture and lemon juice into a gallon pitcher. Fill to the top with cold water and stir well. Makes 20 servings. You can half these measurements if you like.
No matter what you do do not under any circiumstances use that crap in the lemmon bottle. So how to make a perfect glass of lemonade? If you have a lemmon juicer or oarnge juicer that would be helpfull if not just follow these simple steps.
Ingrediants
2 Lemons- Squeeze them into a pitire - Add water 3/4 up - add 6 spoonfulls of sugar- add 8 icecubes (*very important)- then take a glass and place it on a smooth surface - Pour the contents of the piture into the glass- place hand on glass and move glass slowly to lips - drink.
As much sugar as you want
This is very easy. Just squeeze juice from lemons and mix with water and sugar. Simply adjust the amount of water and sugar until it suits your taste. Some people prefer it very sweet, others prefer it tart. Following someone else's recipe proportions does not guarantee that it will be "perfect" for you.
Variations: Use half lemons and half limes. Or all limes. You can also substitute brown sugar in place of white. It tastes wonderful, but the color is not very appealing, except to children of a certain age. You can also make pink lemonade by adding a little bit of grape juice.