Lemonade connects King Louis I, Jacob Schweppe (Schwepp & Co), and all of us. From the word root, it’s clear that originally “lemon add” meant a drink based on lemon. Today, however, “lemonade” often refers to any light, refreshing summer non-alcoholic drink or cocktail. Here’s the simplest and time-tested homemade recipe.
- 4 lemons
- 2 cm ginger root
- 4 boxes of green cardamom (can be skipped)
- 2 liters of water
- 5-15 tbsp sugar(sweeten to your own taste)
We make lemon fresh. We extract lemon juice on a citrus hand juicer or without it: pressing, roll the lemons on the table, cut in half and squeeze the juice, just squeezing in a fist (then you can take 1 small lemon more).
Pour water into a saucepan, put on medium heat. Add sugar (you can take the usual white, brown cane or completely other sweeteners: maple syrup, agave syrup). We clean and cut the ginger, throw it together with the cardamom into the water. Stirring, wait until the sugar dissolves. We try. We adjust the sweetness. Bring to the “almost boil” and turn off the fire. Let cool down a little. It takes 10-15 minutes for the syrup to absorb the aroma of ginger and cardamom.
Pour fresh lemon juice into a separate decanter, followed by sugar syrup. Stir. For an enhanced flavor, you can rub the zest of 1/2 citrus (not only lemon, but also grapefruit, mandarin) into the finished still warm lemonade or chop a sprig of mint very finely.
We make lemon fresh. We extract lemon juice on a citrus hand juicer or without it: pressing, roll the lemons on the table, cut in half and squeeze the juice, just squeezing in a fist (then you can take 1 small lemon more).
Pour water into a saucepan, put on medium heat. Add sugar (you can take the usual white, brown cane or completely other sweeteners: maple syrup, agave syrup). We clean and cut the ginger, throw it together with the cardamom into the water. Stirring, wait until the sugar dissolves. We try. We adjust the sweetness. Bring to the “almost boil” and turn off the fire. Let cool down a little. It takes 10-15 minutes for the syrup to absorb the aroma of ginger and cardamom.
Pour fresh lemon juice into a separate decanter, followed by sugar syrup. Stir. For an enhanced flavor, you can rub the zest of 1/2 citrus (not only lemon, but also grapefruit, mandarin) into the finished still warm lemonade or chop a sprig of mint very finely.
