LEMONADE: TRADITIONAL RECIPE, ELIXIR OF MYTHICAL GODS AND GODDESSESS OF THE MEDITERRANEAN

FULL RECIPE FOR HOMEMADE LEMONADE Ingredients 1 kg Lemon 2 oranges 3 cups sugar 3 cups hot water For serving: Ice and/or cold water Directions: Wash the lemons and the oranges thoroughly Then, cut the lemons and oranges into halves Squeeze the lemons and oranges; keep the skins for later use Cover a strainer with cheesecloth. Strain the lemon and orange juice through it You might appreciate using a spoon to strain remaining juice through the cheesecloth Then, transfer the pure lemon/orange juice into a sealed bowl and place it in the fridge For making the extract, slice the lemon and orange skins into small sizes and place in a large bowl Add 3 cups of sugar over them Use your hand to squeeze the lemon and orange skins with the sugar for a couple minutes Then add 3 cups of hot water, give it a good stir to melt the sugar and cover with a lid Once the mixture cools down to room temperature, place it in the refrigerator overnight If you desire thick yet bitter lemonade, blend the mixture at this stage. For pursuing the traditional recipe; A day later, use your hand to squeeze the skins, and remove them from the mixture Then strain the liquid using a strainer that is covered with cheesecloth It is time to combine the pure lemon/orange juice and the extract that is made with the sugar and lemon/ orange skins Mix the pure lemon/orange juice and the extract then pour into glass serving jugs (Glass serving jugs are the preferred storage choice because lemon is acidic so it does not store well in plastic or metal containers) This recipe produces a concentrated lemonade mixture; so it can be stored in a small container and retain its freshness for a couple days in the fridge. When serving, add water based on your taste. The recommended serving ratio is one cup of water to one cup of the concentrated lemonade mixture. You can also add carbonated water or ice cubes to your lemonade. Enjoy the LEMONADE! Best way to say thank you; SUBSCRIBE