Prep 15 mins
Cook 8 mins
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.
- 1 cup sugar, reduce to 3/4 cup if you'd prefer it less sweet
- 1 cup water
- 1 cup lemon juice, freshly squeezed
- 1 handful raisins
- cold water and ice, so that you can dilute to taste
- The 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.
- Extract the juice from the lemons. I use my Granny’s juicer but you can do this anyway you like.
- Pour 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.
- Before 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.
Grab and glass and follow me. I don't want to be late for the conga line. Made for ZWT7.
Really nice lemonade. I enjoyed the hint of something different from the raisins. I used the full cup of sugar. I also took the easy way out and used bottled lemon juice but it was organic and NOT from concentrate so tasted just like fresh squeezed. Thanks for sharing!
What a surprise! The raisins really changed the profile of the lemonade. A friend who tried it didn't even think it was lemonade. This is a fun change of pace. I can't wait to finish the pitcher and get to those plump raisins at the bottom!