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Produce => Drink .... => Topic started by: Plottie on August 17, 2004, 10:49:24
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Does anyone have a recipe for making lemonade? My mum used to make it years ago but can't remember how it was done and I'd love to try making it myself
Many thanks
Plottie ;)
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Thanks for reminding me Plottie, haven't made any this year. It's basically just lemons water and sugar.
Haven't my recipe to hand but this will give you an idea (minus the orange blossom water, and mint -although my mum always put a big sprig in the jug).
http://www.ummah.org.uk/family/recipes/lemonade.html (http://www.ummah.org.uk/family/recipes/lemonade.html)
I'll try and remember to look up my recipe tonight.
Jeremy
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Delia does a yummy one - it's in her Summer collection book - will try to remember to post it later.
Terri
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Ok , finally here it is courtesy of DS
6 large lemons
approx 5oz (150g) granulated sugar
Scrub lemons in warm water & thinly pare the outer zest from 3 of them with a potato peeler or zester.
Remove any white pith with a sharp knife (prevents bitterness)
Now put the zest in a bowl and add the sqeezed juice from all the lemons - (no need to strain at this stage) and the sugar.
Next pour in 2.5 pints (1.4 litres) of boiling water., stir well, cover and leave overnight in a cool place.
Next day , stir again and taste to check sweetness, adding a little more sugar if necessary.
Now strain through a fairly coarse sieve ( it's nice to have a few 'bits' of lemon)
Pour into bottles then cork with sterilised corks and chill thoroughly. Serve either as it is or diluted with soda water & lots of ice.
It is really delicious - i have just served it in a big jug (no bottles or corks ) and have never had any left over as it is so good.
Terri
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Unwaxed lemons, of course! = Tim
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Mais Oui bien sur
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Mine's pretty much the same -looking at 2 or 3 recipes I think you can more or less wing it as the amount of sugar & lemons varies considerably between them.
Anyway :
9 large lemons
4oz caster suger
2.5pts water.
Pare lemons and place rind and suger into a bowl -boil the water and pour over until suger dissolves, cover and leave to stand for 30 mins.
Squeeze and strain juice (ideally you will get 3/4 of a pint), pour the above syrup, strained, into a jug add the juice and refrigerate until chilled (2 hours+).
Serve.
Personally, I would add a large sprig of mint to the jug. I'll have to get my mum's recipe -it tasted differently to this, less intense and more thirst quenching.
Jeremy
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Fantastic....thanks for these recipes....will now get cracking!!
Plottie :-* :-*