Lemonade


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With hundreds if not thousands of Lemonade recipes out there, it's time you set your cooking apart from ours. Forget the store-bought powder and the Lemon Juice in that cute little squeeze bottle. With our recipe, you'll extract every drop and essence of flavor from the Lemons.


If you look at other recipes out there, you'll see that they often call for simple syrup and just the juice of a Lemon. At the same time, this is all fine and wonderful. You're missing out on the beautiful flavor on the outside of a Lemon! When you zest a Lemon, you smell the beautiful aroma coming off it, so why leave out that flavor?


While simple syrup is typical in these recipes, mine involves one of the most essential ingredients to a chef… Time. You can't rush good cooking; let the flavorings come out of the Lemon Peel, and by the end, you'll have the most flavorful Lemonade you've ever tasted.


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If you're looking for something sweeter, you can also add a few Strawberries to add to the sweetness and add some extra color to the Lemonade. It's pretty interesting to watch the flavor flow down from the top; place the Strawberries on top of the Lemon Peels, and you'll see the pink color cascade down.


We know that with just one sip, one look at this beautiful Lemonade will want you having glass after glass. What I love about this Lemonade is that is has so much flavor, so much so that you can even add a touch of Seltzer Water to make it feel even lighter. With a delicate lemons flavor, I recommend finding Seltzer with tiny bubbles; you don't want to overpower the flavor with a loud profile.


I can't wait for you to try this recipe! So, let's begin cooking!


Cheers,

Chef Olson

“The Flying Chef”

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Did you make this recipe? Take a picture and tag on instagram at the_wooden_spoon_chefs


Chef Notes

- If the Lemonade is too tart, you can try adding sugar or a touch of salt to bring down the acidity

- It’s crucial that you do not rush the three hours. The more time the Lemonade sits, the more flavor it will have.


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