Italian Lemonade Recipes

ITALIAN LEMONADE(CHICAGO USA)

Steps:

• Combine the sugar with 3 cups of water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Remove from the heat and add the lemon juice.
• Pour the mixture into 3 ice cube trays and set aside to cool to room temperature, about 20 minutes.
• Place the trays in the freezer to harden, 4 to 8 hours depending on your freezer.
• When ready to serve, add the ice cubes and the lemon peel to a food processor and pulse until the ice is fluffy and broken down.
• Serve with a straw and a spoon.

BEST LEMONADE EVER

Steps:

• In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
• Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

EASY LEMONADE

Steps:

• Tip the lemons, sugar and half the water into a food processor and blend until the lemon is finely chopped.
• Pour the mixture into a sieve over a bowl, then press through as much juice as you can. Top up with the remaining water and serve with plain ice or frozen with slices of lemon and lime.

ITALIAN LEMONADE

Steps:

• Bring water, sugar and the lemon zest to a boil in s medium saucepan.
• Boil over high heat for 5 minutes.
• Let cool for 5 minutes.
• Then stir lemon juice into the sugar water. Pour into a freezer tray and freeze 1/2 hours, or until icy.
• Stir and break up icy crystals with a fork.
• Freeze again until firm, about 2-1/2 hours longer.
• Serve in chilled wine glasses.