avg —
Orange Lemonade - Enjoy the Natural Taste of Summer
Instructions
I prepare the ingredients for making lemonade from fresh oranges. If you don't fancy boiling water, you can use purified bottled water that doesn't need boiling. The lemon can be replaced with 1 teaspoon of citric acid, but then you'll need more oranges – 3 of them. The amount of sugar is calculated for a moderate sweet-and-sour taste.
Since the citrus fruits won't be heat-treated, and I use the whole fruit together with the peel for the drink, they need to be washed well. To do this, I pour about 2 litres of water into a bowl with the citrus and add a teaspoon of baking soda.
I add a tablespoon of 9% vinegar and let the fruit sit in this solution for about 10 minutes – it breaks down all the fats, removes dirt and kills bacteria.
Then I rinse the citrus fruits under plain water and wipe them dry with a towel.
To get rid of the possible bitterness in the peel, I freeze the fruit, placing it in the freezer for at least 2 hours.
Then I cut the oranges and lemon into medium pieces, convenient for grinding in a meat grinder or food processor.
I transfer the cut pieces into a stationary blender (or meat grinder).
I grind everything to a mushy consistency and combine it with the sugar.
Next I transfer the sweet citrus mass into a large container that can also hold another 3 litres of water.
I pour water over the orange mash. I stir until the sugar dissolves and leave it in the fridge to infuse for 2 hours.
After this time, the drink needs to be strained. The best thing to use as a sieve is a piece of cheesecloth (muslin) folded into 2 layers. I start filtering the lemonade in small portions.
When the liquid starts to seep through poorly, I squeeze out the pulp that has collected in the cheesecloth, then rinse it.
In the end you get a three-litre jar of natural lemonade plus another 150 grams. I chill the drink to the desired temperature.Orange lemonade should be kept in the fridge for no more than two days, although it won't even last that long. After all, besides its pleasant taste, this wonderful drink benefits the body by filling it with vitamins. To all the listed merits of this homemade cold drink you can also add its low cost.
Tips
- 1
Freezing the citrus is the "secret" to sweetness. Fresh peel makes the drink bitter. After 2 hours in the freezer the bitterness disappears completely, leaving only the aroma.
- 2
Washing with vinegar and baking soda is the "secret" to cleanliness. The peel is used whole and must be perfectly clean. Vinegar plus soda remove dirt, wax and bacteria.
- 3
The whole fruit in the blender is the "secret" to aroma. Juice alone makes bland lemonade. Whole citrus fruits with the peel give a deep, multi-layered flavour.
- 4
Two layers of cheesecloth are the "secret" to clarity. An ordinary sieve lets the pulp through. Double cheesecloth gives a clear drink with no sediment. The same principle works in other kinds of homemade lemonades and fruit waters.
Video
FAQ
Which oranges should you choose? +
Ideally, sweet juicy oranges with a thin, fragrant peel. You can also use mandarins (4 of them, for a softer drink with less sourness) or a mix of oranges and mandarins. Don't use oranges with green peel (unripe), dried-out fruit, or any with signs of mould.
What can replace the lemon? +
You can use citric acid (1 teaspoon), lime (1, for a greener, sharper taste), or 60 ml of freshly squeezed lemon juice (without the peel). Don't use a lemon that has been treated with wax in the shop (it shouldn't go into the drink with its peel). For the classic version, use a fresh lemon with a thin peel.
How long does homemade lemonade keep? +
In the fridge, in a tightly closed jar, for 2 days. Any longer and the citrus will oxidise and a bitter note will appear. Before serving, chill it further or add ice to the glass. I don't recommend the freezer, as the flavour will be lost (though you can freeze it as cubes for cocktails). Don't leave it at room temperature for longer than 4 hours. It's ideal to make it for one hot day.
What can you serve orange lemonade with? +
The summer classic: with ice and a slice of orange in the glass, or with a sprig of fresh mint for aroma. It also goes well with pancakes or syrniki for breakfast, with apple or cherry pies, with a platter of fresh fruit (watermelon, melon, strawberries), or with a scoop of vanilla ice cream. A refreshing lemonade for the beach, the dacha and get-togethers with friends.
- Comment
or post as a guest
Be the first to comment.
