Temptation color: preparing home-made lemonade
Ruby juice and sunny orangeade, emerald mint and golden lemon ... cooked from organic fruits and herbs, cool and refreshing home-made lemonade are encouraged not only taste good, they look.
Orangeade, juice, punch - in the early twentieth century, these words sounded like music, enticing each fresh natural fruits and desired coolness in the middle of the summer heat. Today the culture of self-preparation of soft drinks is mostly lost - at home and in the country, and at the picnic, we are mostly satisfied with products of factory production. Meanwhile, home-made lemonade and fruit drinks benefit not only from natural components that are included in their composition. Moderately sweet and still, they quench your thirst much better than any other drink, and their natural color charm of its beauty and brightness.
Crystal base
In addition to fresh juice in the lemonade of any fruit is boiled, which means that for its cooking needs water. It was she - or rather, its cleanliness and quality are the key to a bright flavor: water, drawn from the tap, not suitable for lemonade. Therefore, if the vicinity of your home there are no wells, no source, it is best to use brackish water or in extreme cases the water from the filter. If you want to drink turned out a little sparkling, try replacing part of conventional natural gas flushing water, water - in this case it should be added to the already prepared a drink just before serving and mix gently whisk or skewer.
No alcohol
Many summer drinks contain alcohol. However, almost all of them can be cooked in lightly, non-alcoholic version. For example, the popular mojito is possible to do without a traditional Roma. To do this, simply squeeze in a large glass of juice of one small lime, add the brown sugar, lime zest and chopped mint, after which they will mash the green with a spoon (it should give the juice and begin to exude a strong flavor) and then Pour crushed ice and top up the brim carbonated mineral water . Refreshing taste, emerald-green color and a spicy lime-mint flavor will make non-alcoholic mojito decoration of any summer feast.
Similarly, we can proceed with the classic punch, which is usually prepared in the Water-melon rind of diced Water-melon pulp (you can also add a fruit - such as apricots or strawberries), sugar, lemon juice and champagne. Replacing champagne on fruit grapefruit juice (or a mixture of carbonated mineral water with pomegranate juice) and slightly increased the amount of sugar, you get a wonderful invigorating and original drink, which will please both adults and children.
Freedom to experiment
We used to believe that for making soft drinks and other refreshments are suitable only fruit. However, try to add recipes to traditional garden herbs (parsley, dill, basil, rosemary, thyme, cilantro) or juice, squeezed from vegetables, and you will see how the usual drinks will gain a completely new, unexpected and pleasant aromas. So, for example, a glass of freshly squeezed celery juice, mixed with a few spoons of lemon juice, can truly transform a banal decoction of fresh or dried apples. A few spoonfuls of strained beet juice will make a note of any exotic berry juice, giving it not only an unusual flavor, but wonderfully rich ruby color
Ruby juice and sunny orangeade, emerald mint and golden lemon ... cooked from organic fruits and herbs, cool and refreshing home-made lemonade are encouraged not only taste good, they look.
Orangeade, juice, punch - in the early twentieth century, these words sounded like music, enticing each fresh natural fruits and desired coolness in the middle of the summer heat. Today the culture of self-preparation of soft drinks is mostly lost - at home and in the country, and at the picnic, we are mostly satisfied with products of factory production. Meanwhile, home-made lemonade and fruit drinks benefit not only from natural components that are included in their composition. Moderately sweet and still, they quench your thirst much better than any other drink, and their natural color charm of its beauty and brightness.
Crystal base
In addition to fresh juice in the lemonade of any fruit is boiled, which means that for its cooking needs water. It was she - or rather, its cleanliness and quality are the key to a bright flavor: water, drawn from the tap, not suitable for lemonade. Therefore, if the vicinity of your home there are no wells, no source, it is best to use brackish water or in extreme cases the water from the filter. If you want to drink turned out a little sparkling, try replacing part of conventional natural gas flushing water, water - in this case it should be added to the already prepared a drink just before serving and mix gently whisk or skewer.
No alcohol
Many summer drinks contain alcohol. However, almost all of them can be cooked in lightly, non-alcoholic version. For example, the popular mojito is possible to do without a traditional Roma. To do this, simply squeeze in a large glass of juice of one small lime, add the brown sugar, lime zest and chopped mint, after which they will mash the green with a spoon (it should give the juice and begin to exude a strong flavor) and then Pour crushed ice and top up the brim carbonated mineral water . Refreshing taste, emerald-green color and a spicy lime-mint flavor will make non-alcoholic mojito decoration of any summer feast.
Similarly, we can proceed with the classic punch, which is usually prepared in the Water-melon rind of diced Water-melon pulp (you can also add a fruit - such as apricots or strawberries), sugar, lemon juice and champagne. Replacing champagne on fruit grapefruit juice (or a mixture of carbonated mineral water with pomegranate juice) and slightly increased the amount of sugar, you get a wonderful invigorating and original drink, which will please both adults and children.
Freedom to experiment
We used to believe that for making soft drinks and other refreshments are suitable only fruit. However, try to add recipes to traditional garden herbs (parsley, dill, basil, rosemary, thyme, cilantro) or juice, squeezed from vegetables, and you will see how the usual drinks will gain a completely new, unexpected and pleasant aromas. So, for example, a glass of freshly squeezed celery juice, mixed with a few spoons of lemon juice, can truly transform a banal decoction of fresh or dried apples. A few spoonfuls of strained beet juice will make a note of any exotic berry juice, giving it not only an unusual flavor, but wonderfully rich ruby color
