Lemonade with herbs
Preparation time: 20 minutes
Serving temperature: Cooling plate
Processing Type: Boiling
Season: Spring-Summer
Ingredients:
• Lemon (juice and zest) - 7
• Sugar (may take a little more) - 275 g
• Water - 2 liters
• Rosemary (fresh leaves, finely chop) - 1 tablespoon
• Dill (fresh, finely chop) - 1 tablespoon
• Parsley (fresh leaves, finely chop) - 1 tablespoon
Description :
Lemon zest cut into strips, mix with chopped herbs and a little sugar and remember your fingers. When will green juice, water, and pour the mixture over low heat bring to a boil, then cool.
When the infusion has cooled, strain it through a double layer of cheesecloth, mix with lemon juice and melted pot, let cool in the refrigerator. Serve with chipped ice, garnish sprig of parsley or rosemary.
Preparation time: 20 minutes
Serving temperature: Cooling plate
Processing Type: Boiling
Season: Spring-Summer
Ingredients:
• Lemon (juice and zest) - 7
• Sugar (may take a little more) - 275 g
• Water - 2 liters
• Rosemary (fresh leaves, finely chop) - 1 tablespoon
• Dill (fresh, finely chop) - 1 tablespoon
• Parsley (fresh leaves, finely chop) - 1 tablespoon
Description :
Lemon zest cut into strips, mix with chopped herbs and a little sugar and remember your fingers. When will green juice, water, and pour the mixture over low heat bring to a boil, then cool.
When the infusion has cooled, strain it through a double layer of cheesecloth, mix with lemon juice and melted pot, let cool in the refrigerator. Serve with chipped ice, garnish sprig of parsley or rosemary.
