South African Homemade Lemonade Recipes
SOUTH AFRICAN HOMEMADE LEMONADE
Another recipe I found from Justin Bonello's "Cooked in Africa" show. I found this to be very interesting, as it uses raisins. Let the lemonade sit overnight with the raisins and as they start fermenting they give off fizz according to him. Can't wait to try it.
Provided by diner524
Categories Beverages
Time 23m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- The secret to perfect lemonade is to make a simple syrup by dissolving the sugar in warm water so that it's dispersed evenly instead of sinking to the bottom. So if you have a stove handy, heat the sugar and water in a small saucepan and stir until its completely dissolved; otherwise just stir very well.
- Extract the juice from the lemons. I use my Granny's juicer but you can do this anyway you like.
- Pour the juice and sugar water into a jug, throw in the raisins and leave for a while, overnight if possible, to allow them to start fermenting and give it a fizz.
- Before serving add about two cups of cold water and a bag of ice to the jug - more or less, depending on how strong you want it to be. If the lemonade is still a little sweet for anyone's taste, chuck a slice or two of lemon into the glass.
Nutrition Facts : Calories 138.2, Fat 0.1, Sodium 1.9, Carbohydrate 36.2, Fiber 0.1, Sugar 34.3, Protein 0.1
OLD-FASHIONED LEMONADE
Ah, the taste of summer. This classic lemonade recipe is the one my mom used to make for me when I was little. It's the perfect combination of sweet and tart! When using a clear pitcher, adding a few of the juiced lemon halves makes it look prettier.
Provided by EJRIPPY
Categories Drinks Recipes Lemonade Recipes
Time 10m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 150.6 calories, Carbohydrate 44.9 g, Fat 0.3 g, Fiber 5.1 g, Protein 1.3 g, Sodium 3.2 mg, Sugar 33.3 g
SOUTH AFRICAN STYLE LEMON MERINGUE PIE
My own variation on the very popular South African style of Lemon Meringue Pie. Has a biscuit base, delicious tart lemon filling and fluffy meringue. I worked out the recipe based on others I'd found and trying to approximate the pie I remembered from my childhood! Can be made either as two big pies (shallow 20cm, or in theory one deep pie with lots of meringue!) or a series of smaller ones in muffin or cupcake cases.
Provided by Meri Williams
Categories Tarts
Time 35m
Yield 2 pies (or 20+ cupcake-sized mini pies, 15 muffin-si, 16 serving(s)
Number Of Ingredients 6
Steps:
- Crush the digestive biscuits (putting them in a freezer bag and attacking them with a rolling pin works well).
- Melt the butter and add it to the crumbs. The mix should pack well.
- Pack it down to less than 1cm thick in the base of either a large tin or dish, or in cupcake or muffin cases in a muffin or cupcake tin.
- Preheat the oven to 150 degrees Celsius
- Separate the eggs.
- Beat the yolks with the juice of the 3 lemons and the zest of one of the lemons, until white and frothy.
- Add the can of condensed milk and beat until fully integrated and "gloopy".
- Spoon a layer of lemon mix atop the biscuit base(s).
- Beat the egg whites until soft peaks form, then slowly add caster sugar. When ready, the meringue should be at the firm peak stage and lovely and glossy.
- Spoon meringue over the lemon mixture.
- Bake for 15 mins at 150 degrees C or until the meringue is gold on top.
Nutrition Facts : Calories 184.1, Fat 7.8, SaturatedFat 4.3, Cholesterol 58.2, Sodium 140.7, Carbohydrate 26.5, Fiber 0.9, Sugar 17.6, Protein 4.3
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