Lemonade

Lemonade

Makes 8 servings

six and two-thirds cups cold water, divided use
one-half cup sugar
one cup lemon juice
eight lemon slices for garnish

Combine two-thirds cup of water with the sugar in a small saucepan and bring to a boil. Stir to dissolve the sugar.

Combine the sugar-water with the lemon juice and add the remaining 6 cups of cold water. Stir to combine.

Serve immediately over ice garnished with a lemon slice or store in the refrigerator until ready to use.

Variations:

Raspberry Lemonade:
Omit the lemon slices. Add one-third cup of raspberry puree and 24 fresh raspberries for garnish. To make the raspberry puree, push fresh or thawed frozen raspberries through a wire-mesh strainer into a small bowl. You’ll need about 1 cup of berries to make one-third cup puree. Add the puree to the sugar-water mixture in Step 2, along with the lemon juice and 6 cups of remaining cold water. Garnish each glass of lemonade with 3 fresh raspberries

Ginger Lemonade:
Omit the lemon slices. Add a three-quarters inch piece of ginger (sliced) and 8 thin slices of ginger for garnish. To make the lemonade: Combine two-thirds cup water, the sugar and the sliced three-quarters inch piece of ginger in a small saucepan and bring to a boil. Stir to dissolve the sugar. Remove the pan from the heat and allow the ginger to steep in the sugar water for 10 minutes. Strain the mixture, pressing the ginger to extract all its juices. Combine the ginger sugar water with the lemon juice and add the remaining 6 cups of cold water. Stir to combine. Serve immediately over ice with a fresh ginger slice.

Nutrition analysis per serving: 60 calories, 0g protein, 15g carbohydrate, 0g fat, 0mg sodium, 0mg cholesterol, 0g fiber.

Nature's "Soft Drink"

Something magical happens when you combine sugar, water and lemon juice – the result is a tangy mixture of unadulterated ingredients that offers a refreshing substitute for sodas. Despite these unassuming, simple ingredients, old-fashioned lemonade can be the ultimate thirst quencher on a hot summer's day.

Squeezing a few lemons and boiling a pot of sugar water are the only requirements to preparing a pitcher of fresh lemonade. If you are monitoring sugar intake, making lemonade from scratch provides the flexibility to add as little or as much according to your preference. Preparing your own lemonade also allows for flavor experimentation. Add a splash of seltzer water, a dash of spice, your favorite libation, or a variety of fruits. A lemon’s acidity provides an exceptional partner for countless additions.

The most flavorful lemonade starts with fresh ingredients. This is especially true regarding the lemon juice. If fresh lemons are unavailable, frozen juice provides a suitable substitute. Avoid reconstituted varieties, however; their flavor scarcely resembles fresh lemons.

When buying lemons, choose those that feel heavy for their size, as they yield the most juice. (Six medium-sized lemons provide about one cup juice.) Select fruit that is smooth, bright yellow, and firm, but not hard (this indicates a thick rind and will make juicing a chore). Skin should be free of blemishes and any tinge of green. Lemons can be purchased in advance because they have a long shelf life. Those that are stored in the refrigerator wrapped in a plastic bag will keep for up to one month. At room temperature, lemons retain their freshness for at least one week.

Juicing lemons can be done either manually with a fluted reamer, a hand held tool that helps to separate the juice from the pulp of citrus fruits, or with an electronic juicer. The manual method requires more elbow grease, but it is as effective as using a machine. Like all citrus, lemons release the greatest amount of juice at room temperature, so it is worth your while to warm them if necessary. To do so, immerse the chilled fruit in a bowl of hot water for a few minutes or microwave them on low power for short intervals. Rolling the fruit firmly against a hard surface before squeezing also helps to extract more juice.

"Unlike many commercial beverages such as soda or juice cocktails, lemonade has an exceptional ability to quench thirst," explains Bruce Mattel, Associate Professor in Culinary Arts at The Culinary Institute of America. In addition, remarks Chef Mattel, "Lemonade is an ideal beverage to serve with foods that have a considerable amount of fat because the acid in the lemon helps to cleanse the palate."

These recipes, along with more than 175 others, are explained and illustrated in The Culinary Institute of America's Breakfasts and Brunches cookbook (Lebhar-Freidman 2005, $35), which is available for purchase at bookstores nationwide.

출처: http://www2.ciachef.edu/lm/press/recipes.html