Turn a Whole Lemon Into a Glass of Lemonade
A pitcher of lemonade can brighten up a sweltering summer party, but a one-man party deserves a refreshment just as much as a crowd. As long as you have one lemon, you can make an ice cold glass of lemonade. You don’t even need to peel the lemon.
You can, of course, make one serving of everyone’s favorite summer drink with lemon juice , but using a whole lemon – zest and all – gives the drink a slightly bitter and sophisticated taste, perfect for those of us who can’t stand syrupy flavors. sweet drinks during the summer months. If you love gin and tonic or are a fan of Campari sodas, this lemonade is for you. It is sweet, but not cloying; it’s balanced, full of intoxicating botanical notes, and endlessly pleasing to puff on. (Will a child like it? Probably not. But not everything is for children.)
When making lemonade with lemon juice, you usually have to make a simple syrup, since sucrose does not dissolve in cold water and juice is very good. In making whole lemonade (also called “cloudy” lemonade), the lemon is cut into wedges and then mixed with sugar. This draws the juice from the pulp and the oil from the peel, but also helps dissolve the sugar, eliminating the need for syrup.
Once you’ve blended, all you have to do is blend the sweet, broken lemon wedges into the water – either in a standard blender or immersion blender – then strain the solids. Pour cloudy lemonade over ice and drink. You will immediately feel rested and I think a little quirky.
One glass of cloudy lemonade
Ingredients:
- 1 small lemon
- 2 tablespoons of sugar
- 1-2 glasses of water
Wash the lemon and pat dry with paper towels. Cut into about eight segments, removing the seeds. Place the segments in a blender or a cup that is large enough to hold the head of an immersion blender.
Sprinkle the sugar over the lemons and stir with a cocktail mixer or wooden spoon until the sugar has almost dissolved and the pulp is dessimilated. Add 1 1/2 cups of water and mix on high speed until smooth. There will be a lot of vegetable matter to strain out, but you shouldn’t see any noticeable pieces of lemon.
Strain through a fine sieve into a large glass filled with ice. Taste and add more water if needed.