Italian Lemonade Chicago Usa Recipes

ITALIAN LEMONADE

Steps:

• In a saucepan combine the basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the liquid, and discard the basil. Store the simple syrup in the refrigerator.
• 2 Mix the lemon juice, 2 cups basil simple syrup, and 2 cups water together in a pitcher. Store in the refrigerator until ready to serve. Pour into ice-filled glasses and garnish with a lemon twist.

ITALIAN LEMONADE

Steps:

• Mix lemon juice, Basil Simple Syrup, and water together in a pitcher. Store in the refrigerator until ready to serve. Pour over ice filled glasses and garnish with a lemon twist.
• In a saucepan combine basil, sugar, and water and simmer until the sugar is dissolved, 5 minutes. Cool, strain the simple syrup, and store in the refrigerator.

ITALIAN LEMONADE

Steps:

• Bring water, sugar and the lemon zest to a boil in s medium saucepan.
• Boil over high heat for 5 minutes.
• Let cool for 5 minutes.
• Then stir lemon juice into the sugar water. Pour into a freezer tray and freeze 1/2 hours, or until icy.
• Stir and break up icy crystals with a fork.
• Freeze again until firm, about 2-1/2 hours longer.
• Serve in chilled wine glasses.

ITALIAN LEMONADE(CHICAGO USA)

Steps:

• Combine the sugar with 3 cups of water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat and add the lemon juice.
• Pour the mixture into 3 ice cube trays and set aside to cool to room temperature, about 20 minutes.
• Place the trays in the freezer to harden, 4 to 8 hours depending on your freezer.
• When ready to serve, add the ice cubes and the lemon peel to a food processor and pulse until the ice is fluffy and broken down.
• Serve with a straw and a spoon.

ITALIAN LEMONADE

Steps:

• Combine the sugar with 3 cups of water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat and add the lemon juice. Pour the mixture into 3 ice cube trays and set aside to cool to room temperature, about 20 minutes. Place the trays in the freezer to harden, 4 to 8 hours depending on your freezer.
• When ready to serve, add the ice cubes and the lemon peel to a food processor and pulse until the ice is fluffy and broken down. Serve with a straw and a spoon, and be prepared to be whisked away to the summer streets of Chicago.