As it is pleasant to drink in hot day the cooled lemonade, especially if it is made from natural products. Such lemonade refreshes, gives cheerfulness and saturates with vitamins. For preparation use not only lemons. It is possible to make lemonade from currant, apples, cherry, grapes and other fruit. For a holiday table the glass with lemonade can be decorated with a branch of mint and segment of a lemon, on a bottom to put ice cubes.
Recipe of classical lemonade
- The water aerated mineral 0.8 - 2 l;
- The water filtered 250 ml;
- Granulated sugar of 230-250 g;
- Lemon juice of 250 ml (5-6 lemons).
Preparation:
Fill sugar in a pan, pour 1 glass filtered and 1 l of sparkling water. Put a pan on small fire. Continuously stirring slowly, wait for full sugar remelting. Cool syrup to room temperature. Add lemon juice and put in the fridge. Before the use add sparkling water. The quantity, the added water depends on flavoring preferences. Than more water, that lemonade will turn out less concentrated.
Mojito lemonade
- Sugar of 300 g;
- Lime of 3 pieces;
- Lemon of 4-5 pieces;
- Fresh mint several branches;
- The water filtered 350 ml.
Preparation:
In a pan to pour water and to add sugar, to put on fire. Hold on a plate to sugar remelting, without forgetting to mix. Cool ready syrup. Squeeze out juice from fruit, to crush a peel the blender. To add juice and a dried peel to syrup and to put for one hour in the fridge. To rinse leaves of mint with water, to tear small hands and to put on a jug bottom. Get a basis from the fridge. part with water 2:1 and pour in a jug. If desired it is possible to add rum, then cocktail will turn out.
Apple lemonade
- Apples of 4 pieces;
- Orange of 2 pieces;
- Lemon of 2 pieces;
- Grapefruit of 1 piece;
- Cucumber of fresh 2 pieces;
- Celery 2 stalks;
- Fennel of 50 g;
- Mint of 50 g.
Preparation:
To peel apples and cucumbers from sunflower seeds and to cut into cubes. Add the crushed celery. Squeeze out juice from one lemon. Crush the remained dried peel the blender. Cut the second lemon ringlets and add to vegetables. To add juice of two oranges and grapefruit to vegetable weight. Small to cut fennel. Tear mint hands. Put all ingredients in capacity and fill in with two liters of sparkling water. Insist in the fridge day.
Currant lemonade
- Red and blackcurrant on 1.5 kg;
- Sugar of 350 g;
- Lemon of 3 pieces.
Preparation:
Wash up, leave currant for 15 minutes that water flew down. Shift berries in a pan, add 600 ml of the filtered water and cook on slow fire of 45 minutes. Berries have to give juice. Cool and filter the received weight. To add sugar to the squeezed-out juice, to put on fire and to hold so far sugar not to be dissolved. Squeeze out juice of lemons and add to the cooled currant syrup. Put lemonade for 24 hours in the fridge. At the use dilute with sparkling water 1:1.
Grape lemonade
- Grapes of 0.5 kg;
- Lemon of 3 pieces;
- Cherry or sweet cherry of 300 g;
- Plum of 120 g;
- Orange juice of 250 ml;
- Sugar of 200 g.
Preparation:
Dissolve sugar in orange juice. Remove stones from cherries, plums and grapes. To crush everything the blender. To put the lemon cut with segments on a bottom of a jug and to pour orange juice, to add the crushed fruit. Part with water to taste. Leave in the fridge for 12-24 hours.
Limonadny duchess pear
- Duchess pear pear of 2-2.5 kg;
- Lemon of 5 pieces;
- Sugar of 300 g;
- Water of 1.5 l.
Preparation:
Peel pears from sunflower seeds and squeeze out juice. In a pan to fill sugar and to pour pear juice, to cook on weak fire of 30-40 minutes. Cool and filter syrup. From lemons to squeeze out juice and to pour in syrup. Add sparkling water. Put in the fridge for 10 hours.