Blended Whole Lemon Lemonade

This is lemonade for grown- ups. Not because it has alcohol in it but because we ’re using the whole bomb in this form tang, pith, and all.

Using the whole bomb adds a bit of bitterness to that classic sweet- and-sour mix. It has the intensity of a state-fair- style lemonade, which frequently uses the zest to increase the bomb flavor. But because the whole bomb is blended with the sugar and water, it’s more complex, which is super refreshing on a hot day. Just trim and put in the bomb, and also let your blender do all the work! Serve over ice for a lemonade that’s light- times from the powdered stuff.

Choosing the Right Lemons Is Key :

When you make utmost lemonades, you ’re after the citrus juice. But this form calls for the whole — seeded — bomb to be tossed in the blender. So, knowing which bomb is the stylish bomb will make the refreshing sweet, sour, bitter drink you ’re after. opting thin-bearded failures is crucial. Thin-bearded failures are generally smooth and easy to squeeze. still, it probably has a lot of pith, which will cock the lemonade from pleasantly bitter to grossly bitter, If the bomb is hard. still, you might feel a little safer consuming the peel, If you can find organic failures. Still, that’s forfeiture, If organic isn't an option. Just give it a good washing under warm water to remove any wax or pollutants. Mind the shape of the bomb. The more round and tone- contained it is, the better. still, sharp end, which will be only pith, If your failures have a nubby.

still, thick-bearded failures, just trim the ends of the bomb so you can get relieve of any redundant pith, If you can only find craggy.

RECIPE :

Blended Whole Lemon Lemonade

PREPE TIME :                                                                       TOTAL TIME :

    5 mins                                                                                    5 mins

  

SERVINGS :  4 Servings

YIELD :  5 Cups

INGREDIENTS :

• 3 thin-skinned lemons (3 to 3 1/2 ounces each)
• 1 cup sugar
• 4 cups cold water, divided
• Ice, for serving

METHOD :

1- Prep the lemons and add to blender :

Wash the lemons to remove any waxy coating. Trim the hard stem end; cut the lemons into quarters and remove the seeds. Cut the quarters into large chunks. Add to blender.

If your lemon has thicker skin, or if the blossom end is thick, trim it to reduce bitterness.

2- Add water and sugar and blend :

Add the sugar and 3 cups water to the carafe of a blender. Blend on high until smooth, about 30 seconds.

3- Strain lemonade :

Strain the lemonade over a pitcher using a fine-mesh sieve. Use a silicone spatula to press the pulp against the strainer and wring out the remaining juice. You could discard the pulp, if you’d like.

4- Mix in remaining water and serve :

Add the remaining 1 cup of water and stir to combine. Serve lemonade over ice.

NUTRITION FACTS : (PER SERVING)

     315                                  1g                               84g                                       3g

CALORIES                                FAT                               CARBS                                    PROTEINS

Bon appetite !! 

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