Grandma's Lemonade
Intro: Grandma's Lemonade
This is my grandma's recipe for lemonade that I've been making for years. It's a little more work than mixing lemon juice and sugar, but it's totally worth it.
Ingredients:
6 lemons
2 cups sugar
1 cup water
pinch salt
mint
Ingredients:
6 lemons
2 cups sugar
1 cup water
pinch salt
mint
STEP 1: Prepare Zest
Peel zest from 2 lemons and cut into thin strips. If necessary remove any bitter white pith with a sharp knife.
STEP 2: Boil Syrup
Boil zest, 2 cups of sugar, a pinch of salt and 1 cup of water for 5 minutes. Remove from heat and add a few fresh mint leaves. Steep for 10 minutes. Strain and place in the fridge or freezer to cool completely.
STEP 3: Juice Lemons
Collect the juice from 6 lemons.
STEP 4: Mix Lemonade
Mix together fully cooled syrup and lemon juice to make lemonade syrup. Combine this syrup with water or club soda. I like a ratio of approximately 1 part syrup to 5 parts water, but taste it and see what you like.
STEP 5: Variations
What made my grandma's cooking so great was that she wasn't afraid to experiment. Although mint is delicious it can be fun to mix things up sometimes. Here are some variations:
Citrusade:
Experiment with replacing some or all of the lemons with other citrus.
Vanilla Lemonade:
If you've never tried this, it is really interesting and delicious. Either boil half a vanilla bean with the syrup or add a slash of vanilla extract to the cooled mix.
Rosemary Lemonade:
Steep a few sprigs of rosemary in the hot syrup instead of mint.
Citrusade:
Experiment with replacing some or all of the lemons with other citrus.
Vanilla Lemonade:
If you've never tried this, it is really interesting and delicious. Either boil half a vanilla bean with the syrup or add a slash of vanilla extract to the cooled mix.
Rosemary Lemonade:
Steep a few sprigs of rosemary in the hot syrup instead of mint.
41 Comments
haonkrub 10 years ago
Londonbrig0 12 years ago
Treknology 12 years ago
Londonbrig0 12 years ago
baronaccio 12 years ago
NoFiller 12 years ago
I looked up online that 1 cup of sugar weighs 225g.
baronaccio 12 years ago
I'm posting some common ingredients to sweet this recipe so you haven't to translate from Italian:
1 cup of SUGAR is 200gr
1 cup of BROW SUGAR is 210gr
1 cup of ICING/POWDERED SUGAR is 115gr
1 cup of HONEY is 340gr
That's all folks! ;)
Eirinn 12 years ago
A cup of lead is essentially the same as a cup of feathers. the problem here is just that how tightly are the feathers packed? This is why calculating in weight is often more accurate (unless it's flour since that can vary a lot).
What i did was to measure 225g of sugar and put it in a large cup - then i marked on the cup where the sugar line was and used that to measure the rest.
baronaccio 12 years ago
Eirinn 12 years ago
Jerry66 12 years ago
Londonbrig0 12 years ago
crazycloud 12 years ago
Eirinn 12 years ago
NoFiller 12 years ago
firefly68 12 years ago
flamesami 12 years ago
NoFiller 12 years ago
The real answer to "why do you make the zest like that?" is just "because it's traditional", which is rarely a good reason to do anything.
Eirinn 12 years ago
Also i've been banned from making more, my girlfriend is worried about getting addicted to it and is afraid of getting fat ;)
zanne101 12 years ago
I ended up with 1 1/3 c. juice from the 6 lemons - they were really big.
Can you freeze the syrup in cubes? Or do you have to dilute it with water first?
BTW, I used a ceramic peeler that makes wide, very thin strips of the peel. It was perfect for this. Here's a picture of something similar, but again, a ceramic blade works best.
Sorry the pic is so big, don't know how to reduce in this format.