This post is also available in: Русский (Russian)
I managed to try a lot of different lemonades. From classic to where lemon juice is squeezed into a glass, a couple of spoons of sugar are thrown in, and water is poured from the tap. To modern bar variations with the use of all kinds of syrups – lavender, cherry, and raspberry syrups. All this was certainly good and often delicious. But I still couldn’t understand why they are called lemonades when the lemon was not included? And they have almost never reached the title of “ideal”.
What makes the perfect lemonade?
- First, it must be natural. That is, it must be free of artificial syrups and flavors. I’m not saying that they are absolutely evil. However, in my opinion, you can make any kind of lemonade from bad to good based on syrup. But you can’t get it perfect.
- Second, it must be made of lemon and exclusively lemon.
- Third, it should be a combination of simplicity, incredible taste, and citrusy aroma.
When I first tasted this lemonade, I couldn’t believe how delicious it was. It was so full of flavor that I diluted it with 1 to 1 water. The lemon here reveals itself in an incredible way, just as it does in a lemon tart, lemon curd, and limoncello.
With a rush, it penetrates through the taste buds directly into the brain. And it makes you rethink the term “lemonade”. It turns out that everything you have tried before was just water with lemon and its variations.
The whole secret of the recipe lies in the maceration process. Sugar pulls the liquid and essential oils from the lemons.
These are the basis of the flavor of the future drink. You won’t have to spend time dissolving the sugar as in other recipes. The process of maceration does it for you.
And I also add salt. It is not obligatory. But. I like the idea of adding ingredients that make the imagination work.
From the book Taste by Bob Holmes, I emphasized that the taste is influenced not only by the products that make up the dish, but also by such things as atmosphere, history, mood, and more. Adding salt is more of a manipulation of consciousness.
We know that salt has the ability to draw moisture out of products and enhance the taste. So our consciousness will expect a more intense flavor from a lemonade that has salt added to it than from one that has not. And Bob Holmes said that waiting, among other things, is a very important element of taste.
In addition, there is something ritual and mysterious about it. The idea of a secret ingredient is an illusion that makes the recipe “work”. It is like the final touch in the form of a piece of black chocolate added to a chili con carne. Or adding a shot of vodka just before serving Russian fish soup.
I suggest we waste no more time speculating about the taste of this lemonade. It’s time you tried it for yourself.
The preparation process will take some time but waiting and anticipating are also part of taste perception, so don’t make it a big problem. But what you should do is go to the store right now. Write it down, you will need:
What you need
- 500 g lemons (4-5 pcs.)
- 250 g sugar
- Carbonated water 1.5 l. (Not carbonated is also ok)
- Pinch of salt
- Mint to serve (optional)
Step 1. Squeeze the juice out of the lemons, cover the juice container with food film, and put it in the fridge.
Beat the lemons with a rolling pin or press down on them with your palm and roll them around on the table. This will enable you to squeeze more juice out of them. Cut them in half and squeeze out the juice, either by hand or with an electric juicer. Cover the juice container with food film and put it in the fridge.
Step 2: Cut the lemon peels, put them into a jar. Add sugar and a good pinch of salt. Leave in the fridge for 24 hours. Shake the jar every hour, the first 3 hours.
Cut the lemon peels into quarters and cut each one again across. Place the peels in a glass jar, add 250 g of sugar, and a pinch of salt. Cover with film/cover, put in the fridge for 24 hours. Shake the lemon jar once per hour for the first 3 hours.
Step 3: Mix the syrup with lemon juice, dilute with carbonated water, mix.
After a day, take the jar of peels and the juice out of the fridge. Strain the syrup off the peels and mix it with the juice. Dilute with 1.5 liters of chilled carbonated or fresh water. Serve cold, with ice. You can add some mint leaves.
- 500 g lemons
- 250 g sugar
- 1.5 l Carbonated water (non-carbonated is also ok)
- Mint (To serve, Optional)
- pinch salt
- Squeeze the juice out of the lemons, cover the juice container with food film, and put it in the fridge.
- Cut the lemon peels, put them into a jar. Add sugar and a good pinch of salt. Leave in the fridge for 24 hours. Shake the jar every hour, the first 3 hours.
- Mix the syrup with lemon juice, dilute with carbonated water, mix.