HOMEMADE LEMONADE
Provided by Food Network Kitchen
Categories beverage
Time 20m
Yield 6 cups (plus lemonade ice cubes)
Number Of Ingredients 2
Steps:
- Remove the zest from 2 lemons in wide strips with a vegetable peeler, then juice enough lemons to make 2 cups. Refrigerate the juice.
- Combine the sugar, lemon zest and 1 1/2 cups water in a medium saucepan. Bring to a simmer and cook, whisking occasionally, until the sugar dissolves, about 2 minutes. Transfer to a pitcher and refrigerate until cold, about 1 hour.
- Remove the lemon zest from the syrup. Pour 3 cups cold water and the lemon juice into the pitcher and stir. Remove 1 cup of the lemonade to a bowl and add 3 cups water. Divide the watered-down lemonade mixture between 2 ice cube trays and freeze until solid, about 2 hours. Refrigerate the pitcher of lemonade until ready to serve.
- Add some lemonade ice cubes to the pitcher along with a few lemon slices. Serve in cups with the remaining lemonade ice cubes.
HOMEMADE LEMONADE
Make and share this Homemade Lemonade recipe from Food.com.
Provided by CJ White
Categories Beverages
Time 4h10m
Yield 64 oz
Number Of Ingredients 3
Steps:
- Place sugar and 2 cups of water in a sauce pan.
- Heat until sugar dissolves Pour sugar water, lemon juice and remaining water into a gallon pitcher.
- Chill for several hours or overnight.
BEST LEMONADE EVER
This is a very refreshing drink!
Provided by Jo
Categories Drinks Recipes Lemonade Recipes
Time 4h35m
Yield 10
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 38.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 6.1 mg, Sugar 35.8 g
HOMEMADE LEMONADE
The best fresh squeezed Lemonade recipe, made with just 3 ingredients! It's perfectly sweet and our favorite refreshing summer drink.
Provided by Lauren Allen
Categories Beverage
Time 10m
Number Of Ingredients 3
Steps:
- Combine sugar and 2 cups water in a saucepan over medium heat. Bring to a boil and stir until sugar has dissolved. Remove from heat and cool to room temperature.
- Strain the lemon juice through a fine-mesh sieve into a 2-quart pitcher. Add simple syrup and stir to combine. Refrigerate until cold.
- When ready to serve, add 2 1/2 cups of cold water and stir. Taste, and add more water if it's too sweet. Serve over ice, if desired.
Nutrition Facts : Calories 232 kcal, Carbohydrate 61 g, Sodium 17 mg, Sugar 58 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Fiber 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
EASY LEMONADE
Make and share this Easy Lemonade recipe from Food.com.
Provided by Aileen
Categories Punch Beverage
Time 3m
Yield 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Squeeze all lemons, as much as possible, into water.
- Pour all the sugar into mixture.
- stir until everything is mixed up well.
- Enjoy.
Nutrition Facts : Calories 161.3, Fat 0.2, Sodium 3.6, Carbohydrate 46.2, Fiber 3.8, Sugar 37.5, Protein 1
HOMEMADE LEMONADE
Club soda gives a little fizz to this refreshing sweet-tart beverage. -Becky Baird, Salt Lake City, Utah
Provided by Taste of Home
Time 30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 5
Steps:
- 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. Pour mixture into a large pitcher; gradually stir in club soda.
Nutrition Facts : Calories 251 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 22mg sodium, Carbohydrate 66g carbohydrate (61g sugars, Fiber 0 fiber), Protein 0 protein.
EASY LEMONADE
Try our easy recipe for homemade lemonade, using fresh lemon juice and sugar. A simple classic that everyone can enjoy on a hot summer's day.
Provided by Sara Buenfeld
Categories Dinner
Time 10m
Yield Makes about 1.25 litres
Number Of Ingredients 3
Steps:
- Tip the lemons, sugar and half the water into a food processor and blend until the lemon is finely chopped.
- Pour the mixture into a sieve over a bowl, then press through as much juice as you can. Top up with the remaining water and serve with plain ice or frozen with slices of lemon and lime.
Nutrition Facts : Calories 140 calories, Carbohydrate 37 grams carbohydrates, Sugar 37 grams sugar, Sodium 0.01 milligram of sodium
EASY LEMONADE
You can use a combination of lemon and lime, or lemon and orange, or lemon, lime AND orange! 3/4 cup is about 3 large lemons, but measure it because you don't want it too tart!
Provided by FISHLOVE
Categories Drinks Recipes Lemonade Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In a large pan, combine water and sugar. Heat until the sugar just melts. Remove from heat and pour in lemon juice. Mix well and chill in refrigerator before serving. Garnish with lemon, lime or orange slices.
Nutrition Facts : Calories 54.1 calories, Carbohydrate 14.5 g, Fiber 0.1 g, Protein 0.1 g, Sodium 7.3 mg, Sugar 13 g
THE BEST LEMONADE
Provided by Dave Lieberman
Categories beverage
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Wash lemons under warm water. Roll them on the countertop with the palm of your hand to get them ready for juicing. Cut the lemons in half through their bellies. Juice lemons using either your hands or a juicer, reserving 2 lemon halves. Add the lemon juice to a pitcher. Add sugar and water and stir until sugar has completely dissolved. Add ice cubes and the reserved lemon halves.
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- First, make the simple syrup by combining the sugar and 1 cup of water into small saucepan. Bring to a simmer until the sugar dissolves completely, then remove from heat and set aside.
- While the water heats up for the simple syrup, juice about 5-6 lemons until you get 1 cup of juice. After the simple syrup has cooled, combine with the juice and water into a serving pitcher. Add more water depending on your preference, and refrigerate for 45 minutes.
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- In a medium saucepan, heat the 2 cups of water, 1 cup of fresh or frozen fruit, and 1 cup of sugar for the simple syrup over medium high heat until the sugar is dissolved. Stir it often. Bring the mixture to a boil, and then reduce the heat and let it simmer for 3-6 minutes until the fruit is soft.
- In a small saucepan, heat the 2 cups of water and 1 cup of sugar for the simple syrup over medium high heat until the sugar is dissolved. Stir it often. The mixture doesn’t need to boil but it will be steamy and hot. Place the simple syrup in a heat-resistance container (a mason jar with a lid works well for this) and refrigerate until chilled.
- In a large pitcher, add 2 cups of hot tap water. Add the cup of sugar and stir until the sugar is dissolved.
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- Add the hot water and sugar to a large pitcher, and stir well until the sugar dissolves, about 90 seconds of stirring.
- Add the additional cold water, and stir to combine. Adjust the water to taste (if you like a less sweet lemonade, you may want to add more water).
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- Strawberry Lemonade Recipe. This strawberry lemonade is refreshing and quite simple to prepare. It is the ultimate summer drink. Ingredients: 2 cups of fresh strawberries.
- Easy Pink Lemonade. The pink color of this lemonade comes from red fruits. It is a combination of strawberries, raspberries, and lemons. Ingredients: ¾ cups of water.
- Lavender Lemonade Recipe. This variant of lemonade is refreshing and fragrant. It can serve as the ultimate party drink during summer. Ingredients: 6 cups of water divided.
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- In a small pan over medium heat, stir water and sugar together until the sugar has dissolved. Remove from heat and set aside.
- In a large pitcher, stir together freshly squeezed lemon juice and cooled simple syrup (sugar and water). Add three additional cups of water and a pinch of salt. Stir and refrigerate.
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- Stir until the sugar is almost dissolved. Add more sugar to taste. Serve cold or over ice for the best flavor.
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- In a small saucepan, combine 1 cup of water and 1/3 cup of honey and turn heat to medium. This is called a simple syrup, and it prevents a big clump of honey (or sugar) sitting at the bottom of the pitcher while you stir forever to get it to dissolve.
- Once the honey is dissolved (this may take up to 5 minutes), pour it into the bottom of a half-gallon pitcher or glass jar.
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- To make the lemon simple syrup, add one cup of water and one cup of sugar to a small sauce pan.
- Peel the lemon with a vegetable peeler and place the lemon peels right into the water/sugar. Heat on medium/low heat and bring to a simmer. Simmer until the sugar is dissolved. Remove from the heat and cool to room temperature. Remove the lemon peels after about 30 minutes.
- When the simple syrup has cooled off, combine the lemon simple syrup, 7 cups of water and 1 1/4 C lemon juice in a large pitcher.
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- Cut the lemons or grapefruit in half, squeeze out all the juice with a lemon squeezer, then pour it into a big jug and add the sugar.
- Carefully fill a mug of boiling water and pour into the jug with the lemon juice and sugar. Fill the mug again and add to the jug. Using a long-handled wooden spoon, carefully stir until all of the sugar has dissolved.
- Add 600ml cold water and mix everything together. Pour into bottles, put the lids on and leave them in the fridge overnight. The lemonade is now ready to drink.
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- Depends on lemons, the amount of juice varies. You will need about 8-10 lemons to get 2 cups of lemon juice.
- Combine 2 cups sugar and 2 cups water in a saucepan and bringing to a simmer. Stir until sugar is dissolved and then let cool. You can keep this simple syrup for up to a month.
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- Ginger lemonade. 1½ cups cold water. 2 lemons (juiced) ½-inch fresh ginger piece (peeled and crushed) Handful of fresh mint leaves. 2-3 lemon slices.
- Blueberry lemonade. 4 cups water. 2 cups fresh blueberries. ⅔ cup freshly squeezed lemon juice. Handful of mint leaves. Lemon slices and blueberries, for garnish.
- Orange lemonade. 6 cups cold water. 2 cups water. 1 cup fresh orange juice. 1 cup fresh lemon juice. ¾ cup jaggery powder. 2tbsp lemon zest (grated)
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- Start by adding water and sugar to a medium saucepan and heating on high heat. Boil until sugar has fully dissolved stir continuously. It typically takes about 2 minutes to dissolve. Take of the heat and place in the refrigerator until cool.
- Combine simple syrup, and lemonade in a large pitcher over ice. Stir to combine and garnish with herbs or fresh fruit.
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- Juice the lemons and strain out the pulp. Halve the lemons, then squeeze the juice from the halves — you can do this manually with your favorite juicer or reamer. My favorite alternative method: Quarter the lemons and use the stand mixer to juice all of the lemons at once. Place the quartered lemons in a stand mixer fitted with the paddle attachment, then beat on low speed for 2 minutes. With either method, strain the juice through a fine-mesh strainer into a large measuring cup or bowl to remove the pulp before making the lemonade. You need 1 cup of strained lemon juice.
- Combine the lemon juice and sugar to make a lemonade base. Add the sugar to the strained lemon juice and whisk until the sugar is completely dissolved.
- Add the water and chill. Transfer the lemonade base to a serving pitcher. Add the water and stir to combine. Chill the lemonade for at least 1 hour before serving.
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- Bring the sugar and ⅔ cup water to a boil in a small saucepan, stirring, until the sugar is dissolved. Remove from heat and add the lemon peel. Let cool; discard the peel.
- Combine the lemon syrup, lemon juice, sliced lemon, and 2 cups cold water in a large pitcher. Add 2 cups ice; stir until the ice is melted. (This will quickly chill and dilute the lemonade.)
- Serve over ice and top with gin, St. Germain (or another elderflower liqueur), or vodka, if desired.
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