What is the perfect ratio of lemon, water and sugar for lemonade?
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What is the perfect ratio of lemon, water and sugar for lemonade?
What is the perfect ratio of lemon, water and sugar for lemonade?
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Dunno. But the best lemonade comes from making oleosaccharum from the peels, and using that as your sugar base.
Sliced lemons and limes, 1:1 with sugar. Little splash of gran mariner. Keeps for months, grab out a spoonful when you need it.
Sounds kino. Also, mixes well with herbal bitters.
Koreans call it cheong. I use it as bottle fuel for kombucha. Works with every fruit I've tried. I've got raspberries blackberries and cherries going right now as well. Leave em unrefrigerated for a few days while the sugar pulls all the liquid it can.
Korea isn't a real place anon
you've just been watching too much TV
>Koreans call it cheong
Koreans call everything "cheong"
>1:1 with sugar
By mass? I hope?
How much water?
for each sugar, do a single water
>1 kilo of sugar for 1 kilo of water
Whoah mamma!
Of course. Slice, remove seeds and blemishes, weigh fruit, add equal weight in sugar, wait a few days and stir occasionally to get all the sugar dissolved, then fridge. Gran mariner is optional but I like the taste and I think a little alcohol keeps it more sterile. I use tequila if I'm only doing a jar of limes. Wahla, instant lemonade syrup. Use as much as you deem necessary.
1 lemon per water with as much sugar as you like
>16oz glass filled with ice
>squeeze of eighth of lemon
separately
>teaspoon of sugar dissolved in 8oz of hot water
>pour over first glass
After zesting my lemons I toss the zest in a bowl of sugar equal by weight to the tested lemons. I let the sugar extract the lemon oils from the zest for about 24 hours before juicing the lemons, adding the zest and sugar, and bringing it to a boil until I have a nice simple syrup. I then water bath can it for 10 minutes and let it cool. When I need lemonade I dilute the syrup with however much water I prefer. Usually it's a 1:4 which is convenient since I do large batches with quart jars which makes a gallon. So.
1:1 by weight of zested lemons to sugar
1:4 lemon syrup to water
Yes. The making of the syrup is inferior as the boiling and canning of the lemon juice does hurt the flavor. But I am left with still very good stuff that's nice and shelf stable for a few years.
>forgetting the salt
A gram of sugar for every ounce of water, and 50 grams of lemon juice for everyone 10 ounces of water.
are you playing lemonade tycoon
Fill up gallon pitcher 3/4 full of ice
Slice one lemon extra thin and layer between ice
Add juice of 4 squeezed lemons let rest at room temp
In a medium sized pot, combine 6 cups water with 2 cups sugar
A dash of salt sometimes rose petals
Cook on medium (little bubbles) until liquid reduces by 1/3, remove flowers
Add thinly sliced strawberries to pot if in season
Remove from heat and stir for 1 minute.
Poor hot mixture over resting ice
Stir vigorously. Bring outside to your pool bros with a mint garnish.
Sugarcane juice is so much better than any lemonade, but if you add a few drops worth of lemonade to sugarcane juice, the result is much better than plain sugarcane juice
just eat the lemon on its own and cut out the middleman
the lemon from the lemon lemons the lemonade
1/2 lemon per 16oz, zero sugar