Deep Fried Lemonade Recipes

DEEP-FRIED CITRUS SLICES

Steps:

• If serving with the dip, make this first - simply mix everything together and season with salt and pepper.
• Top and tail the citrus fruit to the point where you get a good showing of flesh as opposed to pith and skin. Slice the fruit as finely as possible while keeping each slice intact, removing any pips.
• Put the buttermilk in a bowl. Put the flour and semolina onto a plate and season with salt and pepper, then whisk briefly to combine and get rid of any lumps.
• Dip the citrus slices in the buttermilk and shake or lightly scrape them to get rid of any excess. Drop the slices into the flour mixture and give the plate a little shake. Flip over and repeat. Dust off any excess - you don't want a thick coating as you want to see the detail from the citrus through the batter.
• Heat enough oil for deep-frying in a heavy-based saucepan or fryer to about 180ºC/350ºF. Fry the slices a few at a time - when they start to go golden brown remove with a slotted spoon to a plate lined with kitchen paper. The slices will continue to brown once they are removed and will be nicely caramelized in patches.
• Sprinkle with salt, then the corresponding spices and/or herbs for each fruit and serve with yogurt dip, if you like.

PERFECT HOMEMADE LEMONADE

Steps:

• In a large saucepan, heat the sugar and 4 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add 2 gallons cold water, the lemon juice and lemon slices and stir to combine. Refrigerate and allow to chill completely.
• Serve over ice.

THE BEST LEMONADE

Steps:

• Wash lemons under warm water. Roll them on the countertop with the palm of your hand to get them ready for juicing. Cut the lemons in half through their bellies. Juice lemons using either your hands or a juicer, reserving 2 lemon halves. Add the lemon juice to a pitcher. Add sugar and water and stir until sugar has completely dissolved. Add ice cubes and the reserved lemon halves.

OLD-FASHIONED LEMONADE

Steps:

• Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
• In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water. Stir. Adjust water to taste. Chill and serve over ice.

BEST LEMONADE EVER

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

COPYCAT CHICK-FIL-A FROSTED LEMONADE

Steps:

• Allow ice cream to soften outside of freezer for about 10 minutes.
• Add all ingredients to blender. Blend until smooth and creamy. Divide between glasses. Serve immediately.