1/2 Photos of South African Homemade Lemonade
Another recipe I found from Justin Bonello's "Cooked in Africa" show. I found this to be very interesting, as it uses raisins. Let the lemonade sit overnight with the raisins and as they start fermenting they give off fizz according to him. Can't wait to try it.
My Private Note
Units: US | Metric
- 1The secret to perfect lemonade is to make a simple syrup by dissolving the sugar in warm water so that it’s dispersed evenly instead of sinking to the bottom. So if you have a stove handy, heat the sugar and water in a small saucepan and stir until its completely dissolved; otherwise just stir very well.
- 2Extract the juice from the lemons. I use my Granny’s juicer but you can do this anyway you like.
- 3Pour the juice and sugar water into a jug, throw in the raisins and leave for a while, overnight if possible, to allow them to start fermenting and give it a fizz.
- 4Before serving add about two cups of cold water and a bag of ice to the jug – more or less, depending on how strong you want it to be. If the lemonade is still a little sweet for anyone’s taste, chuck a slice or two of lemon into the glass.
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Nutritional Facts for South African Homemade Lemonade
Serving Size: 1 (117 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 138.2
- Calories from Fat 0
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 1.9 mg
- Total Carbohydrate 36.2 g
- Dietary Fiber 0.1 g
- Sugars 34.3 g
- Protein 0.1 g