Roll each lemon with the palm of your hand, pressing down as you do. Cut the lemons into slices and add them to a large mixing bowl. Add sweetener and mash the lemons for a couple of minutes until the lemon juices and the sweetener blend together. Strain the liquid (2 cups), and add 8 cups of water to a glass pitcher.
Cook and stir until sugar has dissolved, about 2 minutes. Let cool. Place blackberries and remaining 2 tablespoons of sugar in a blender. Blend until smooth. Combine simple syrup, blended blackberries, remaining 4 cups of water, and lemon juice. Place a fine-mesh sieve over a pitcher and pour lemonade into the pitcher; discard solids.
Method. Remove the zest of the lemons with a peeler, avoiding the white pith, then juice the lemons. Place the zest in a medium saucepan with the sugar and 400ml water. Place on a low heat and bring to the boil slowly, stirring to dissolve the sugar. Once the syrup is boiling, add the lemon juice and immediately remove from the heat.
Ingredients 1 cup sugar (can reduce to 3/4 cup) 1 cup water (for the simple syrup) 1 cup freshly squeezed lemon juice 2 to 3 cups cold water, to dilute
Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.
Instructions. Prepare the ginger 'tea' base. Do this by cleaning the ginger knobs and chopping into 1-2" pieces. Add the ginger to a pan with the filtered water and bring to a boil, then reduce the heat and simmer for around five minutes. * (* For a more concentrated flavor, you can use crushed or grated ginger).
Directions. In a large saucepan, heat sugar and water over medium heat until sugar is dissolved, stirring frequently. Stir in lemon zest strips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool slightly. Stir in lemon juice; cover and refrigerate until chilled. Discard lemon peel.
Instructions. Make the syrup: Add the sugar and 1 cup of water to a saucepan, Bring to a simmer over medium heat, stirring often, just until the sugar dissolves. Remove the pan from the heat and let the syrup cool fully. Blend: Add the mango and 3 cups of water to a blender. Blend until smooth.
One of the most popular recipes for homemade lemonade calls for 2 cups of regular white sugar in a recipe that serves just 6 people. Yikes!! That’s a lot of sugar people. All that sugar pretty much wipes out the goodness of the antioxidants, phytonutrients and vitamin C that makes lemons such a superfood in the first place.
Add lemon juice and sugar to pitcher. If you are using bottled lemon juice, increase amount to 1 1/2 cups. Stir until sugar is dissolved. Add water and stir until well mixed. Refrigerate at least 1 hour to chill. Add 1 cup chilled lemonade and 2 cups (about 4 scoops) ice cream to blender.
In a medium saucepan, combine the cherries, sugar, and 3 cups water. Simmer for 15 minutes. Cool to room temperature. Run through a fine mesh strainer. Juice enough lemons to make 1 1/2 cups of juice. Combine the cherry juice, lemon juice, and about 5-6 cups of chilled water (to taste).
directions. Mix all ingredients except the orange in a one quart container. Cut the orange into 4-6 slices. DO NOT PEEL OR SQUEEZE THE ORANGE! Drop the orange slices into the lemonade and stir. Serve cold. I still only use one orange even if I double the recipe.
Directions. Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes. Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
Place the ¾ cup water and ¾ cup sugar in a sauce pan. Heat over medium low heat, stirring often, until the sugar is dissolved. Remove from heat and let cool. Juice the lemons, and put the juice in a pitcher. Add the 4 ½ cups water and the cooled simple syrup. Stir well.
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how do you make homemade lemonade
