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The Whole Foods Kosher kitchen

Lemonade Recipes. All Variations Including Limonana

Posted on 24th of June, 2010 by Lévana

Pitcher of cool lemonade with glass on table

Lemonade, from basic lemonade to limonana and all lemonade variations in between, is the national drink at my house all year round. I never drink soda, and I never serve soda, and nobody ever complains. Au contraire! They all clamor for one of my lemonade drinks, in pitchers, which I fill and refill in the wink of an eye. For large parties, I serve my lemonade in a fun diner-style three-gallon cold drink dispenser. So:Move over soda and other store-bought un-goodies, get over here homemade lemonade! Each lemonade variation is a snap to make, and fabulous. With each mixture, adjust the water and the lemonade mixture to your own personal taste.

Please don’t be shocked at my suggesting you settle for bottled lemon or lime juice in a pinch: Like me, you will notice at your health food store some very decent unprocessed or minimally processed brands that will do the trick when fresh lemons get too expensive to use in large amounts, and will make you a delicious lemonade.

Basic Lemonade: 4 cups fresh lemon or lime juice (settle for a good brand bottled), 2 cups sugar

Bring the juice and sugar to just below a boil, and turn off the heat. Cool and transfer to a glass jar. In a 2 1/2-quart pitcher, put one cup lemonade mixture and 3 cups water, and complete with ice all the way up. Mix thoroughly from the bottom up.

Note: If you get your hands on superfine sugar, then use it instead of the regular sugar, and no heating: It dissolves instantly.

Sugar-free basic lemonade: No boiling. In a glass jar, mix 4 cups lemon juice with stevia (make sure you get the stevia marked “no aftertaste) to taste. Use this mixture exactly as the mixture above.

Maple lemonade: No boiling. In a glass jar, mix 4 cups lemon juice with 2 cups maple syrup. Use exactly as the basic mixture, but stir the mixture thoroughly before using (maple syrup tends to settle in the bottom)

Ginger lemonade: Same as for the basic mixture, but add 1/4 cup grated fresh ginger to the sauce pan, and strain.

Pineapple ginger lemonade: In the pitcher, 1 cup ginger lemonade mixture, 3 cups pineapple juice, complete with ice.

Green tea lemonade: Steep 6 bags green tea in 1 quart boiling water, and discard the tea bags. In a pitcher, 1 cup basic lemonade, 3 cups tea, and ice.

Raspberry lemonade: Strain 6 bags raspberry (or other herbal tea of your choice: Passion, apple cinnamon, etc…) herbal tea in 1 quart boiling water, and discard the tea bags. In a pitcher, 1 cup basic lemonade, 3 cups raspberry tea, and ice.

Limonana: These amounts made me about 5 quarts Limonana (2 nice size pitchers): 1 cup mint leaves, packed, 1 cup fresh lemon juice, peel of 3-4 lemons, 1 cup agave or maple syrup (even a little less if you like it tart as I do), ice and cold water.
Throw everything in a high power blender, and blend until smooth. Divide mixture between two pitchers. Complete with more ice blended with cold water, and stir to combine. Texture will be slushy

Filed under: Cold Drinks Recipes, Ginger Recipes, Gluten Free Recipes, Green Tea Recipes, Iced Tea Recipes, Kosher Recipes, Lemonade Recipes, Limonana Recipes, Maple Syrup Recipes, Raspberries Recipes, Recipes, Summer Drinks Recipes, Tea Recipes

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