PERFECT HOMEMADE LEMONADE
Provided by Ree Drummond : Food Network
Categories beverage
Time 15m
Yield about 2 gallons
Number Of Ingredients 4
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.
MINT MEYER LEMONADE
This refreshing take on an old-school favorite makes a great sipping-cocktail for the grownups, thanks to the optional vodka.
Provided by Food Network
Categories beverage
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Place the mint and sugar in a small saucepan with 1 cup water. Bring to a simmer, stirring until the sugar dissolves, and then remove from the heat and let stand 15 minutes. Strain the mint simple syrup into a large pitcher, and stir in the lemon juice and 6 cups cold water. Serve over ice and garnish with mint leaves and/or lemon slices. Add a shot of vodka to each glass, if desired.
MEYER LEMONADE
I had some leftover juice and I put this together from a few different lemonade recipes. I was in a hurry and didn't let the simple syrup cool completely before adding the juice and room temerature water. This was really good warm. Preperation includes cooling time.
Provided by cookee monster
Categories Beverages
Time 1h10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Heat one cup of water with sugar and heat until sugar is disolved. Put aside to cool. Then add juice and two cups of cold water. Refrigerate.
MEYER LEMON MARMALADE
Made this with my mom. Recipe comes from Food and Wine. Use regular, good quality lemons if you do not have access to Meyer lemons. Hope you enjoy as much as I do. Awesome on fresh made biscuits!
Provided by loveleesmile
Categories < 4 Hours
Time 2h
Yield 5 jars
Number Of Ingredients 2
Steps:
- Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick.
- In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them.
- Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes.
- Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving.
- MAKE AHEAD The processed marmalade can be stored in a cool, dark place for up to 1 year. Refrigerate after opening.
Nutrition Facts : Calories 464.4, Carbohydrate 120, Sugar 119.9
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