Lemonade

[pattie]

I need some tried and true lemonade recipes.

Please and thank you.

[Max_Xavier]

actually made with lemons or is artificial lemon flavor OK?

[pattie]

The real thing, please.

[Max_Xavier]

3 cups water
3/4 cup sugar
3/4 cup fresh lemon juice

[ChefJen]

Depends how sweet you like it but...


1.5 Cups of Lemon Juice (i like mine tart so i add a lil extra)

And I use Simple Syrup which is bringing the water and the sugar to a boil.... Then Chill the mixture BEFORE adding it to the Lemon Juice

For the Syrup
8Cups of Water
1 1/4 C of Sugar

[pattie]

Is there anything special I should do with the rind after squeezing?

[Max_Xavier]

throw it away.

you could add afew pieces of lemon zest when making the simple syrup then strain them out.

if you were to freeze some of the lemonade and scrape it to make flavored ice then you could serve the lemon ice in te rind.

[pattie]

This is probably a silly question, but would you get any more lemon flavor by boiling the rinds in water?

[lebelage]

That would create a kind of off flavour...
Plus it is the zest you want, not the rinds.. boiling that'll give you some serious bitter.

if you really want to get a boost I'd take the zest (yellow only, no rind) grind it with sugar in a spice mill then sift and make your simple sugar with that.. just simmering, never boiling.

For a real treat add a few stalks of lemongrass or a couple kaffir lime leaves to your lemonade... very nice, subtle aromatics.

[Max_Xavier]

for a subtle taste I like adding a splash or few of Vodka. Makes the lemonade go down real easy.

[Gourmet_Mom]

for a subtle taste I like adding a splash or few of Vodka. Makes the lemonade go down real easy

And there you have my favorite summertime cocktail!

I've GOT to get a lemon tree...LOL!

[Beckisme]

we do afew things with the lemon rind, remove before squeezing lemons, the lemons are easier to squeeze too. Use a veg peeler to remove the zest, using a sharp filet knife carefully remove any of the white part from the zest/rind, now you can cut it into fine strips and candy them great dessert garnish. Or we also do a lemon "confit" that is amazing and simple, we use it in alot of itmes, great in risotto or remoulade or in a veg saute etc.... It offers a subtle lemon flavor. email me if you would like the recipe. Hope this helps.

[ChezLeRecherche]

Oh, come, come. Post the recipe before you get a thousand email requests.

[Beckisme]

The lemon "confit" we do is really eay but good. As I described with a veg peeler remove the lemon skin/zest remove any of the remaining white part, then finely dice the lemon skin. add lemon skin to boiling water that has equal parts of salt & sugar until soft not mushy. The color will change, become a softer yellow color, rinse with cold water to stop cooking. It will have a very nice lemony flavor little sweet/salty. you can use it in anything for a back ground freshness flavor. I have seen a recipe of lemon confit when the whole lemon is juiced and packed in salt/sugar for seceral days. I find this product very pungent, and alittle bitter. This recipe is not a true cofit but it is quick, easy and effective. hope you enjoy it.

[Bubba Shlub]

for a subtle taste I like adding a splash or few of Vodka

Hmmmm......Why am I suddenly craving lemon drops?