Lemonade from a whole lemon

Votes: 1

Time: 10 min.
Complexity: easily
Quantity: 1.8 l.

Nutritional value per serving:

Calories 95, total fat 0 G., saturated fats 0 G., proteins 0 G., carbohydrates 25 G., fiber 1 G., cholesterol 0 mg, sodium 2 mg, sugar 22 G.

Want to make delicious natural lemonade without squeezing the juice out of every lemon? For this simple recipe, all you need is a blender, water, sugar, and whole lemons. No peeling or juicing required! For extra flavor, add fresh berries or mint, and in just two minutes, you'll have a refreshing drink perfect for lounging by the pool.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lemonade

2 lemons (about 300 g; see Note)
1 cup of sugar

Innings

1 cup fresh or frozen blueberries
1 cup fresh or frozen strawberries
1/4 cup fresh mint leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: lemonade, mint

Cooking the dish according to the recipe:

Lemonade:

Trim the lemons at both ends. Cut both lemons lengthwise into quarters. Remove the white pith and seeds. Place the trimmed lemon quarters in a blender. Add the sugar and 1 cup of water. Blend until completely smooth, 30 seconds to 1 minute. Add another 4 cups of water to the blender and blend until the liquids are combined, another 5 to 10 seconds.
Innings:

At this point, you can add blueberries, strawberries, or mint to flavor the lemonade and blend again until smooth.

If you have a powerful blender, you can pour the drink directly from the blender into a glass with ice, a pitcher, or a jar with a lid and refrigerate for up to 1 week.

If you have a standard blender, strain the lemonade through a fine sieve to remove any remaining bitter pulp. Serve the lemonade over ice.

Note:

For this recipe, it's important to choose only ripe lemons with thin skins. These will be smaller, slightly darker, and softer, and will yield more juice. Large lemons with thick skins will produce a slightly bitter lemonade.