MEL’S FRESH GLUTEN-FREE LEMONADE
And Mel’s Lemonade Concentrate
These recipes come from one of our favourite people. Mel served her fresh lemonade recently at a party and it was loved by all. Fresh indeed, it sings with the deliciousness of real lemon, is not overly sweet and is so so refreshing.
With just three ingredients, that most of us always have on hand, it is convenience personified to whip up a jug of this lovely drink.
We’ve also included Mel’s recipe for a concentrate version that can be frozen for convenience.
Perfect for end of year partying, these two lemonade recipes might just become your favourite drinks for the whole family.
Caren
MEL’S FRESH LEMONADE
And Mel’s Lemonade Concentrate
MEL’S FRESH LEMONADE
Makes approximately 800ml
1 large lemon, or 2 smaller lemons, well washed
100 gm caster sugar
750 ml still or sparkling water (more if required)
Ice cubes
Mint leaves, optional
Lemon slices, optional
Top and tail the lemon(s). Quarter lengthwise and discard the pips and central membrane.
About 300gm of lemon is required.
Chop lemons roughly then place in a food processor or blender. (If you have a Thermomix add the lemon quarters without further chopping.
Add the sugar and 500ml of water to the food processor or blender. Pulse carefully so the skin and flesh is blitzed without turning it into to a thick froth.
Add remaining 250ml water and pulse.
Strain to remove most of the blitzed lemon, but leave some in the liquid for texture and flavour.
Serve with ice, more water to taste, mint and lemon slices if using.
MEL’S FROZEN LEMONADE CONCENTRATE
Makes about 1.5 litres of lemonade concentrate, which can be frozen until required. When diluted it will make roughly 3 litres of lemonade. (For a larger quantity the recipe can easily be doubled or tripled.)
You will need:
750 ml strained lemon juice, from 12-16 lemons depending upon the size of the lemons
750 gm white sugar
500 ml water
Containers or Ziplock bags for freezer storage
In a large saucepan, stir together the sugar and water.
Heat until the mixture boils and the sugar has dissolved. Allow to cool.
Once the sugar syrup has cooled add the juice, stir and pour into containers. The concentrate can be frozen for up to 6 months.
To make the lemonade:
Defrost the concentrate in the fridge.
Mix equal amounts of the concentrate and still or sparkling water. Adjust the ratio to taste.
To serve, add ice cubes, lemon slices and mint leaves.
TIPS:
To get the most juice out of your lemons, drop them into a saucepan of boiling water for a minute or two before juicing.
We like to freeze some of the concentrate in ice cube trays, ready to drop into your favourite tipple.
Make use of the lemon peel by zesting the lemons before juicing. The zest can be frozen and used in biscuits, cakes, toppings and salad dressings etc.