10 the most delicious and simple lemonade recipes
'23.06.2018'
Source: TSN
Nothing quenches thirst better than a glass of dry white ice or a glass of sour lemonade. And if everything is clear with wine, then it is worth talking about lemonade in more detail.
According to weather forecasters, the heat promises to please us, writes TSN... This means that recipes for refreshing and cooling lemonade are very useful.
Classic lemonade
- lemons - 2 pcs;
- sugar - 200 g;
- water - 750 ml.
Boil the syrup: pour the sugar with a glass of water and cook over medium heat until completely dissolved. Squeeze out the lemons, add it to the syrup. Add the remaining water, mix well. Pour into a jug and send to cool in the fridge.
Basil lemonade
- basil - 1 bunch;
- lemons - 2 pcs;
- sugar - 5 Art. l .;
- water - 1 glass;
- soda - to taste.
Squeeze out the lemons. Basil crush in a mortar or grind with a blender. In a saucepan, heat the water and, without bringing it to a boil, add fresh juice and basil. Pour sugar and stir until completely dissolved. Dissolve? Remove from heat - the solution should not boil. Strain the liquid and cool. Dilute carbonated mineral water and serve with ice.
If you are too lazy to mess around, we can recommend a “quick” lemonade. Pour a handful of basil leaves and mint and one sliced lemon into a jug. Fill with syrup and soda water, cool in the refrigerator. All.
Watermelon lemonade
- sugar - 5 st.l;
- water - 1 glass;
- lemon - 2 pcs;
- watermelon (pulp);
- soda - to taste.
Five tablespoons of sugar pour a glass of water and bring to a boil, stirring occasionally. When the water boils, remove from heat and cool the syrup. While he is cold, in a blender, beat the watermelon pulp, squeeze the juice from a pair of lemons into it, combine with the cooled syrup. Dilute carbonated mineral water and pour all that stuff into glasses with ice.
Apricot lemonade
- apricots - 700 g;
- sugar - 5 st.l;
- water - 3 l .;
- basil - a couple of twigs.
From apricots we remove the bones, transfer the pulp to the pan and fill it with water. Add sugar and bring to a boil. When it starts to gurgle, turn down the heat to a minimum and leave to cook for another fifteen minutes. Then remove from heat, filter through gauze / sieve / colander and pour into a jug. Add a handful of basil and let it cool. In the same way, you can make peach lemonade.
Strawberry lemonade
- strawberry - 2 glass;
- sugar - 5 st.l;
- lemon - 3 pcs;
- water - 1,5 l;
- Mint - 2 sprigs.
Pour the sugar in a saucepan with half a liter of water and cook over low heat. When the sugar melts, squeeze the juice from the lemons into the syrup. We add strawberries with a fork and add to the syrup. Fill all the remaining water and leave for a couple of hours to infuse. Strain, pour into a jug and cool. Served with ice and mint leaves.
Lemonade with tarragon and mint
- tarragon - 1 bundle;
- mint - 1 bundle;
- sugar - 5 st.l;
- lemon - 1 pcs;
- water - 1 glass;
- carbonated mineral water - to taste.
Estragon and mint tear or cut with a knife. In a saucepan, mix greens, sugar and water. Heat and wait until the sugar is dissolved. Remove from heat, cool. When cool, squeeze the juice of one lemon and dilute to taste with carbonated mineral water.
Cucumber lemonade
- cucumber - 4 pcs;
- lemon - 1 pcs;
- sugar - 2 st.l;
- water - 0,5 glass;
- Sparkling water - to taste.
We cut one cucumber into thin slices with a vegetable peeler. The rest of the peel and grind in a blender to a state of mashed potatoes. Strain with a sieve and squeeze the cucumber pulp well. Pulp discarded, cucumber juice leave. Boil the syrup: mix sugar and water in a saucepan and heat until the sugar is dissolved. Cool the syrup and squeeze the juice from the lemon into it. Add cucumber juice and mix well. Pour into glasses, add cucumber slices and dilute with carbonated mineral water.
Ginger lemonade
- ginger - a slice (2-3 cm);
- sugar - 6 st.l;
- water - to taste;
- lemon - 4 pcs;
- mint - a pair of twigs.
Ginger three on a fine grater, add squeezed fresh lemon juice to it. Leave the minutes 10-15, so that the ginger makes as much juice as possible. Strain the mixture, add sugar and set on fire. Heat to dissolve sugar. Cool and dilute with water to taste. When serving, add mint leaves.
Ovshala - rose petal lemonade
- petals - 5 roses;
- lemon - 1 pcs;
- sugar - to taste (Art. 3);
- water - 1 l.
Rose petals are separated from the buds. Add sugar, squeeze the juice of one lemon and pour boiling water. Stir (until complete dissolution of sugar) and leave to infuse overnight (8-10 hours). After that, filter and serve in beautiful glasses with ice.
Lavender lemonade
- lemons - 3 pcs;
- dried lavender flowers - 2 st.l;
- sugar - 0,5 glass;
- water - 5 glasses.
Half of the water is poured into the pot. Add sugar and lavender flowers. Bring to a boil over medium heat. When the first bubbles appear, reduce the heat to low and cook for another five minutes. Remove from heat, cover with a lid and leave to infuse for about an hour. Then we filter the broth and squeeze the juice from the lemons into it. Add the remaining water and mix well. Pour into a jug and cool in the refrigerator.
