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08.07.2016

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3.5lt

Here are 4 ways to make homemade lemonade. The classic, the Earl Grey, the Brazilian inspired with sweetened condensed milk, and the slow cooker lemonade! Take your pick or try them all.

Is there anything better than proper lemonade on a hot day? In a large glass with lots of ice? The crisp sweet sourness of it, quenching your thirst and leaving you wanting more. I adore it. So I’ve tried four different ways of making it.

The weirdest has to be the Brazilian inspired lemonade. I say inspired because lemonade in Brazil is made with limes. In a blender. With sweetened condensed milk. It sounds divine. But I have lemons coming out of my ears, and limes are seriously expensive here, so I thought I would adapt it. Apart from switching limes for lemons, the other thing I changed is the blender business. There were comments on the www that you have to be careful not to overblend, as the peel can produce bitterness. That sounded tricky so I thought I’d just make a version of the classic, using simple syrup. The result? Yes it’s delicious. It’s strange, but refreshing and tasty. Also, it’s best diluted with fizzy water which gives it a lovely froth. Would I make it again? Probably if I was looking to impress people at a party or something. Otherwise I’m not sure I’d bother opening a can of condensed milk for it, as it’s as good as, but not really superior to, other lemonades. It’s a practical and cost issue.

Second strangest is the slow cooker lemonade. Best thing about it? No squeezing! Whehey! Sliced lemons, sugar, water, off you go. The result is quite different to the others though, obviously due to the lemon peels imparting their flavour. It’s a slightly bitter taste (in a nice way), slightly reminiscent of lemon marmalade. Definitely worth a try for something out of the ordinary.

The classic I don’t need to talk about do I? I’ve used the 1:1:1 method, equal parts lemon juice, sugar, water (for the simple syrup). Always a favourite this one.

Finally, the Early Grey Lemonade. My what a fab combination. The Early Grey lets you know it’s there, but it doesn’t overpower the lemon. A really lovely drink. I am going to play around with this one, and maybe even bring some alcohol into the equation..!

So grab some lemons and get squeezing (or slicing). All these concentrates are best kept in the fridge (or why not freeze some if you have loads?) and to serve you just dilute them with water. I use a 1:2 ratio but go ahead and experiment, strength of lemonade is a personal matter!

Ingredients

Classic Lemonade (front)
240ml (1 cup) lemon juice, freshly squeezed
240ml (1 cup) sugar (or 1 scant cup if you like it a little tarter)
240ml (1 cup) water

Lemonade with Sweetened Condensed Milk (right)
120ml (1/2 cup) lemon juice, freshly squeezed
2 Tbs sugar
3 Tbs water, boiling from kettle
4-5 Tbs sweetened condensed milk

Earl Grey Lemonade (left)
120ml (1/2 cup) lemon juice, freshly squeezed
120ml (1/2 cup) water, boiling from kettle
1 Earl Grey teabag (2gr)
120ml (1/2 cup) sugar

Slow Cooker Lemonade (for a 3.5lt slow cooker) (back)
330gr lemons, unwaxed, preferably organic, washed and thinly sliced
330gr sugar
450ml boiling water

Step 1

Classic Lemonade:
Put the lemonade in a bottle or jar with a lid. Heat the sugar and water in a small saucepan, stirring continuously to dissolve the sugar. When it comes to the boil take off the heat and add the syrup to the lemon juice. Let cool and refrigerate. To serve dilute with water to taste (I use 1:2 ratio).

Step 2

Lemonade with Sweetened Condensed Milk:
Put the lemonade in a bottle or jar with a lid. Stir the sugar and water in a cup to dissolve. Add to the lemon juice and then also add the sweetened condensed milk. Secure the lid and shake well to incorporate. To serve dilute with water to taste (I use 1:2 ratio).

Step 3

Earl Grey Lemonade:
Put the lemonade in a bottle or jar with a lid. Pour the boiling water into a cup and put the teabag in for 30 seconds. Bob up and down a couple of times and remove the bag without squeezing it. Heat the sugar and hot tea in a small saucepan, stirring continuously to dissolve. When it comes to the boil take off the heat and add it to the lemon juice. Let cool and refrigerate. To serve dilute with water to taste (I use 1:2 ratio).

Step 4

Slow Cooker Lemonade:
Place the lemon slices and sugar in the slow cooker insert. Mix so the slices are well coated. Add the hot water, stir till most of the sugar is dissolved, and cook on low for 3-5 hours depending on how strong you want it. Strain and place the concentrate in a bottle or jar with a lid. To serve dilute with water according to taste. I use a 1:2 ratio but with quite a bit of ice.

Note: Quantities are fairly small as I was doing multiple batches. Feel free to increase the ingredients.

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