HOW TO MAKE LEMONADE OUT OF LEMON JUICE RECIPES
EASY LEMONADE FROM SCRATCH | KITCHN | KITCHN
Ditch the simple syrup for the easiest homemade lemonade ever.
Provided by Meghan Splawn
Categories Beverage
Total Time 0S
Number Of Ingredients 5
Steps:
- Juice the lemons and strain out the pulp. Halve the lemons, then squeeze the juice from the halves — you can do this manually with your favorite juicer or reamer. My favorite alternative method: Quarter the lemons and use the stand mixer to juice all of the lemons at once. Place the quartered lemons in a stand mixer fitted with the paddle attachment, then beat on low speed for 2 minutes. With either method, strain the juice through a fine-mesh strainer into a large measuring cup or bowl to remove the pulp before making the lemonade. You need 1 cup of strained lemon juice.
- Combine the lemon juice and sugar to make a lemonade base. Add the sugar to the strained lemon juice and whisk until the sugar is completely dissolved.
- Add the water and chill. Transfer the lemonade base to a serving pitcher. Add the water and stir to combine. Chill the lemonade for at least 1 hour before serving.
- Serve with ice and lemon slices. Serve the lemonade over ice with lemon slices if desired.
Nutrition Facts : SaturatedFatContent 0.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 65.2 g, SugarContent 54.0 g, ServingSize Serves 4, ProteinContent 1.8 g, FatContent 0.5 g, Calories 240 cal, SodiumContent 18.0 mg, FiberContent 4.6 g, CholesterolContent 0 mg
LEMON RICOTTA CHEESECAKE RECIPE: HOW TO MAKE IT
I'm an avid recipe collector and can't recall where I found this one. I do know its delicate flavor is well received whenever I make it for a special occasion.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 45 minutes
Prep Time 35 minutes
Cook Time 01 hours 10 minutes
Yield 14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine wafer crumbs, butter and lemon zest. Press onto the bottom of a greased 9-in. springform pan. Bake at 325° for 12-14 minutes or until lightly browned. Cool., In a large bowl, beat the cream cheese, cream, ricotta, sugar, cornstarch and vanilla until smooth. Beat in lemon juice and zest. Add eggs, beat on low speed just until combined. Pour filling into crust. Place pan on a baking sheet., Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with mint and lemon if desired.
Nutrition Facts : Calories 332 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 118mg cholesterol, SodiumContent 192mg sodium, CarbohydrateContent 33g carbohydrate (25g sugars, FiberContent 0 fiber), ProteinContent 8g protein.
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I'm an avid recipe collector and can't recall where I found this one. I do know its delicate flavor is well received whenever I make it for a special occasion.
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Reviews 4.4
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