Orange Lemonade
This juice is a favorite at our place. I'll often double the batch and send a jar next door to my mother-in-law! I was looking for a way to sweeten lemonade without using more sugar when I came up with the recipe.
This juice is a favorite at our place. I'll often double the batch and send a jar next door to my mother-in-law! I was looking for a way to sweeten lemonade without using more sugar when I came up with the recipe.
- Carbohydrate 0.413365110365537 g
- Cholesterol 0 mg
- Fat 0.00506309581935382 g
- Fiber 0.214229393326793 g
- Protein 0.0303154790967691 g
- Saturated Fat 0.000638202456515996 g
- Serving Size 1 1 Serving (7g)
- Sodium 0.28859524972041 mg
- Sugar 0.199135717038744 g
- Trans Fat 0.00264386142305322 g
- Calories 1 calories
Step-by-step
- In a large saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Cool.
- Add juices and peel to cooled sugar syrup. Cover and let stand at room temperature 1 hour. Strain syrup; cover and refrigerate.
- To serve, fill glasses or pitcher with equal amounts of fruit syrup and water. Add ice and serve.
Undercooking simple syrup leaves undissolved granules that eventually crystalize at the bottom of the pitcher. Heating water and sugar over medium heat requires patience until the liquid turns completely transparent. A microplane is the ideal tool for harvesting grated lemon and orange peel without digging into the bitter white pith beneath the colored skin. Fresh citrus yields vary wildly by weight, so measuring the resulting juice by volume ensures the sweet-tart balance remains consistent. Combining the warm syrup with fresh juices requires dropping the temperature first to prevent dulling the bright top notes of the citrus. Letting the mixture stand at room temperature for one hour allows the volatile oils from the zests to infuse thoroughly into the liquid base. Straining the solids through a fine-mesh sieve prevents floating debris from ruining the mouthfeel. Diluting the concentrated syrup with an equal amount of water at serving time manages the flavor intensity efficiently. Storing leftover syrup in a sealed glass container in the refrigerator maintains quality for up to one week, making batch preparation practical for entertaining.
