Lemonade is a tasty, refreshing summer drink, which you can make yourself easily. There are different recipes for lemonade in different parts of the world. Clear lemonade is lemon juice combined with water and sugar, while cloudy lemonade is made with the pulp of the lemon and usually has less sugar and water than the clear kind. The flavor of cloudy lemonade tends to be sharper than the flavor of the clear kind. You can make it carbonated or uncarbonated, by using still or sparkling water to make it. Slices of lemon make a nice garnish, as do fresh mint leaves.
Other Variations of Lemonade
Although the traditional lemonade recipe is always good, there are other ways to make this classic beverage. Pink lemonade looks and tastes lovely, and this is made by adding some kind of red fruit juice, such as cranberry, strawberry, red grapes, red grapefruit, cherries, or raspberries, to the mixture. Another way to make it is to use Eureka lemons which have pink flesh, although these are very sour so you will need to use more sugar than usual if you choose those. It is thought that Henry E ‘Sanchez’ Allott invented pink lemonade by accidentally dropping in some cinnamon candies, although there is a second theory, that Pete Conklin invented it in 1857 using water dyed pink from the red stockings a horse rider was wearing.
Lime juice can be used instead of you want to make limeade, or you could even use some lemons and some limes. Other fruits can also go into the mixture, such as peach if you want to make peach lemonade. You can also freeze it, and frozen lemonade is especially refreshing. In India and Pakistan, lemonade often contains ginger juice or salt. It might also be flavored with cumin, garlic and saffron. Rosewater is a popular flavoring in South Central Asia and the Middle East, as well as cherry syrup and/or vanilla bean extract.
Health Benefits of Lemonade
4 ounces of lemon juice a day, combined with 4 pints of water, can reduce stone formation in people who suffer from kidney stones. There is more citric acid in lemons than in any other fruit, and it is this weak acid that fights kidney stones. If you prefer not to have sugar, feel free to use an artificial sweetener, or even honey if you prefer that to sugar, or some of each if you want. If you prefer sugar to chemical sweeteners, go ahead and use that.
How to Make Traditional Lemonade
The following recipe blends lemons, water and sugar, and those are the key ingredients in making this wonderful beverage. You will also need ice cubes to ensure the drink is really cold, because that makes it more refreshing. You can add ice cubes to the food processor while you are making the lemonade, then serve it over more ice if you like. If you want it sweeter, use oranges instead of lemons, or half oranges and half lemons, or consider adding some lime juice for more zing. Adding a few raspberries will add a pink tinge to your lemonade. Something else you can do is serve it diluted with sparkling water, to make it go further.
- 4 unwaxed lemons
- 2¼ pints cold water
- 6½ oz white sugar
- Ice cubes, as needed
- Lemon slices and/or fresh mint leaves, for garnish
- Cut each lemon into 8 wedges.
- Whiz them in a food processor with half the water, half the sugar, and some ice cubes.
- Strain the mixture into a jug.
- Put the lemon pulp back into the food processor.
- Add the rest of the sugar and water, and more ice.
- Whiz again, then strain the mixture into the jug with the rest of the juice.
- Discard the pulp.
- Serve with ice and garnish with lemon slices and/or fresh mint leaves if liked.
Cloudy lemonade is a delicious and refreshing drink, which is so easy to make. You will need a food processor to make this recipe, and you will be using whole lemons, so you get all the flavor of the pulp and zest in the finished lemonade, as well as the typical cloudy look in the finished product. This drink appeals to everyone from the youngest member of the family to the eldest, and the recipe is easy to make and also easy to double or triple if you are catering for a crowd.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40234 Views)
- One of the Best Recipes for Grilled Eggplant (16109 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11157 Views)
- Grilled Vegetable Kabobs (9216 Views)
- Herb Marinated Pork Kabobs with Vegetables (8654 Views)
- Kiwi Apple Mocktail (8425 Views)
- White Wine Marinated Chicken Breasts (8071 Views)
- Grilled Vegetable Lasagna Recipe (7858 Views)
- Easy Grilled Chinese Vegetables Packets (7491 Views)
- Portabella Mushroom Burger Recipe (6986 Views)