How nice it is to drink chilled lemonade on a hot day, especially if it is made from natural products. This lemonade refreshes, invigorates and saturates with vitamins. For cooking, not only lemons are used. You can make lemonade from currants, apples, cherries, grapes and other fruits. For a festive table, you can decorate a glass of lemonade with a sprig of mint and a slice of lemon, put ice cubes on the bottom.
Classic Lemonade Recipe
- Sparkling mineral water 0, 8 - 2 l;
- Filtered water 250 ml;
- Granulated sugar 230-250 g;
- Lemon juice 250 ml (5-6 lemons).
Preparation:
Pour sugar into a saucepan, pour 1 cup of filtered water and 1 liter of carbonated water. Put the saucepan on a small fire. While stirring continuously, wait until the sugar is completely dissolved. Cool the syrup to room temperature. Add lemon juice and refrigerate. Soda water is added before use. The amount of water added depends on taste preference. The more water, the less concentrated the lemonade will be.
Mojito lemonade
- Sugar 300 g;
- Lime 3 pcs.;
- Lemon 4-5 pcs.;
- Fresh mint several sprigs;
- Filtered water 350 ml.
Preparation:
Pour water into a saucepan and add sugar, put on fire. Keep on the stove until the sugar dissolves, remembering to stir. Cool the prepared syrup. Squeeze the juice out of the fruit, chop the peel with a blender. Add juice and zest to the syrup and refrigerate for one hour. Rinse the mint leaves with water, tear finely with your hands and put on the bottom of the jug. Remove the base from the refrigerator. dilute with water 2: 1 and pour into a jug. If you want, you can add rum, then you get a cocktail.
Apple lemonade
- Apples 4 pcs.;
- Orange 2 pcs.;
- Lemon 2 pcs.;
- Grapefruit 1 pc;
- Fresh cucumber 2 pcs.;
- Celery 2 stalks;
- Dill 50 g;
- Mint 50 g.
Preparation:
Peel apples and cucumbers and cut into cubes. Add chopped celery. Squeeze the juice out of one lemon. Grind the remaining zest with a blender. Cut the second lemon into rings and add to the vegetables. Add the juice of two oranges and grapefruit to the vegetable mass. Finely chop the dill. Tear the mint with your hands. Put all the ingredients in a container and pour two liters of sparkling water. Insist in the refrigerator for a day.
Currant lemonade
- Red and black currants 1.5 kg each;
- Sugar 350 g;
- Lemon 3 pcs.
Preparation:
Wash the currants, leave for 15 minutes to drain the water. Transfer the berries to a saucepan, add 600 ml of filtered water and simmer for 45 minutes. The berries should give juice. Cool and strain the resulting mass. Add sugar to the squeezed juice, put on fire and keep until sugar dissolves. Squeeze the juice from the lemons and add to the chilled currant syrup. Put lemonade in the refrigerator for 24 hours. When used, dilute with sparkling water 1: 1.
Grape lemonade
- Grapes 0.5 kg;
- Lemon 3 pcs.;
- Cherry or sweet cherry 300 g;
- Plum 120 g;
- Orange juice 250 ml;
- Sugar 200 g.
Preparation:
Dissolve sugar in orange juice. Remove pits from cherries, plums and grapes. Grind everything with a blender. Put the lemon, cut into wedges, on the bottom of the jug and pour in the orange juice, add the chopped fruit. Dilute with water to taste. Leave in the refrigerator for 12-24 hours.
Lemonade duchess
- Pear "Duchess" 2-2, 5 kg;
- Lemon 5 pcs.;
- Sugar 300 g;
- Water 1, 5 l.
Preparation:
Peel the pears and squeeze out the juice. Pour sugar into a saucepan and pour pear juice, cook over low heat for 30-40 minutes. Cool the syrup and strain. Squeeze juice from lemons and pour into syrup. Add sparkling water. Refrigerate for 10 hours.
