Did you ever hear of lemonade that wasn't sour? Take a sip of Turkish lemonade and you'll be surprised at its refreshing lemon taste without the sourness. The lemon rinds and sugar are either rubbed together or cooked before they are mixed with the lemon juice. This leaves you with a smooth, sweet lemonade minus the bite.
- 6 lemons
- 4 1/4 cups (1 liter) water
- 1.5 cups sugar, more or less to tasteMint leaves (optional)
- Peel the lemons and grate the rinds. Put the grated rinds in a saucepan with the water and sugar.
- Squeeze the peeled lemons and put the juice together with the leftover pieces in a glass bowl and set aside.
- Bring the mixture in the saucepan to a boil and stir until the sugar is dissolved.
- Reduce the heat and continue to boil gently for 5 minutes. Remove from the heat and let it cool down.
- While the mixture is still warm, add it to the ingredients in the glass bowl. Add your optional mint leaves.
- Cover the bowl with plastic wrap and refrigerate for several hours or overnight.
- Remove the bowl from the fridge and strain the mixture using a fine mesh wire strainer.
- Press down the ingredients to get out as much liquid as possible, then discard them.
- Secure a piece of cheesecloth over the mouth of a bowl or the pitcher you plan to use with a rubber band.
- Perform a second, fine straining by pouring the liquid slowly over the cheesecloth and letting it drip down.
- Adjust the amounts of sugar and water to your taste, if needed.
- Serve your lemonade over ice and garnish with lemon slices and mint sprigs.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||2 g|