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[Just mix and boil! A little adult authentic taste!] Homemade lemonade

[Just mix and boil! A little adult authentic taste!

Homemade lemonade

- Yeah.

The refreshing acidity of lemon,

A slightly mature homemade lemonade with spices.

Dividing with carbonic acid, of course,

It is also recommended for hot water or cocktail base.

Welcome drinks in the hot season,

Perfect when you want to refresh.

- Yeah.

Click here for the introduction of your favorite items.

https://amzn.to/44GUE4z

- - - - - - - - - - - - - - - -

- Yeah.

■ Estimated cooking time

15 minutes

■ Materials

[A] Lemon 300g (3-4 pieces)

[A] Cane sugar 200g

【 A 】 10 cloves

[A] 8 cardamom

[A] Cinnamon 2g

◯ 100 g honey

◯ Appropriate amount of carbonated water

◯ Mint as you like

- Yeah.

■ How to make

[Preparation]

Wash the lemon well and cut into 5mm wide slices. Make cuts in the cardamom. Put the cardamom and small spices such as cloves in a tea bag.

① Put [A] in a pot and put on low heat. When it comes to a boil, simmer for about 5 minutes until the lemon softens.

Remove the pot from the heat and cool.

③ Add honey and mix. Remove spices and seeds and transfer to a clean storage container.

④ Put the syrup of ③ in a glass, pour ice and carbonated water, and decorate with mint if you like.

- Yeah.

■ Tips

☆ Lemon seeds cause bitterness, so if you remove them carefully, you will get a clean taste.

☆ Please adjust the amount of spices to your liking. You can make it delicious without adding spices you are not good at.

☆ The finished syrup can be stored in the refrigerator for about 2 weeks. It can also be used for hot water or yogurt sauce.

- Yeah.

Hospitality cuisine Party food? HOME PALEXY # homemade # lemonade # summer _ drinks

2025/8/5 Edited to

... Read more同じ「レモネード」でも、仕上がりを左右するのは“レモンの下ごしらえ”と“煮る時間”でした。私が何回か作ってみて、失敗しやすいポイントと、もっと美味しくするコツをまとめます。 まずレモンの皮を使うレシピは、表面ケアが大事。私は作る前にレモンの表面を塩揉みしてからよく洗い、水分をしっかり拭き取ります。これだけで皮のえぐみっぽさが減って、香りがきれいに出やすい印象でした。輪切りは5mm幅くらいが扱いやすく、煮る時間も読みやすいです。 「レモネード 作り方 煮る」で探している方におすすめしたいのは、強火にしないこと。沸騰させて一気に煮詰めると、香りが飛んだり苦味が出やすかったので、弱火でレモンがくたっとする程度(目安5分)で止めるのがちょうど良かったです。種は苦味の原因になるので、見つけたらこまめに取り除くと味がすっきりします。 スパイスレモネードにするなら、クローブやカルダモンはそのまま鍋に入れるより、ティーバッグ(お茶パック)にまとめるのがラクでした。後で取り出しやすく、飲んだ時にスパイスが口に当たらないのが地味に快適。カルダモンは殻に切り込みを入れて軽く割ると、香りがしっかり出ます。 「レモネード原液 作り方」で気になる保存は、容器をアルコールで消毒してから入れると安心感がありました。冷蔵で約2週間を目安に、清潔なスプーンで取り分けるのがコツ。私は炭酸割りは“シロップ1:炭酸水3〜5”くらいから試して、甘さを見て調整しています。 アレンジも便利で、お湯割りにするとスパイスの香りが立って冬でも飲みやすいです。さらにカクテルベースにも使えて、ジンやラムを少量足すと「大人のレモネード」感がぐっと増しました。残ったレモンは刻んでヨーグルトに混ぜたり、夏バテ気味の時にそのまま少し食べても◎。

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