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Liquid Friday: Lemonade

"The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile, and is very good in cases of malaria."   - Jethro Kloss,in his book Back to Eden

Do we think that this classic summer drink needs an introduction?Really?!
Yummy,economic,and healthy(much healthier than fizzy drinks,thanks to lemons for their antiscorbutic and cleansing properties!) ,this 'as popular as it gets' drink is made using sugar syrup here.Not only does the syrup ensure even mixing of sugar,it also eliminates the need for tiresome stirring.
If limes,not lemons are what you want to use,check this recipe .

Preparation Time : 2 minutes
Cooking Time : 2 minutes
Servings : Makes 1 liter/Serves 5

160 ml lemon juice
140 gm sugar
860 ml water - chilled
Ice cubes
1/2 lemon - sliced

Place a small sauce pan with 150 ml of water on high heat.Once fairly hot,reduce the flame to low,add the sugar and stir until it dissolves.Switch off the heat and let this syrup cool down to room temperature.
Take the lemon juice in a jug,add the sugar syup and combine with remaining,chilled water.
Put a few ice cubes and 1 to 2 lemon slices each in five glasses and pour the sweet and sour lemonade over.

While this recipe specifies quantities for all ingredients,cooks may not have the same experience with it.This is for two reasons.First is the tartness of lemons.There are several varieties of lemons,and some are more or less acidic than others.Secondly,lemonade is largely based on one's taste.We all seem to like different levels of sweetness and sourness.Some people do not like their lemonade much sweet(While others do) - it is refreshing for them.Others may find the same lemonade watery.Hence,while making lemonade,the key to make it perfect is to keep tasting - and you will never go wrong!

1. Try using this recipe with soda water instead of water.
2. Steep 15-20 mint leaves in lemonade and refrigerate it till serving time.

Creative Commons License
This work by Fahad Khan is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.

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