Useful and medicinal properties of lemonade

In addition to juices, infusions and broths, it is pleasant and useful to quench your thirst with lemonade, mors and julep in a bath. These drinks are fairly simple to prepare, especially if used in a home bath. Here are the recipes of these drinks.

Lemonade is called sour, sweetened soft drinks, which, thanks to their refreshing effect, are widely used. The main component of lemonade is usually lemon juice, but for the preparation of lemonade you can also use the juices of other citrus fruits( orange, grapefruit) or other fruit and berry crops( cranberries, raspberries, red and white currants, pineapple, kiwi, viburnum, sea buckthorn, orange).In all fruit and berry juices it is desirable to add lemon juice or syrup. And the juices of fruit and berry crops can be replaced with syrups from them.

Lemon syrup for lemonade is best prepared as follows: squeeze the lemon juice with sugar until the consistency of the syrup, achieving complete dissolution of sugar in the juice. Do this in a non-oxidizing dish( enameled, glass or wooden) using a wooden pestle or spoon. You can store the syrup in a glass container in a sealed state, in a cool dark place. As necessary, the syrup is diluted in.a certain proportion of water, and the drink is ready for use.

Instead of lemon juice for the preparation of lemonade, you can use citric acid, from which you first prepare the syrup: take a certain amount of acid, add sugar, a little water and also grate until a syrup is obtained.

When we talk about lemonade, we usually mean a foaming sour-sweet drink. Effervescent lemonade is an aqueous solution of sugar, lemon juice or citric acid, saturated with carbonic acid. To prepare lemonade you can use a siphon, but only from non-oxidizing metal or take some effervescent mineral water.

Sometimes lemonade for taste is added lemon, orange and other essences.

To make lemonade, you can use dry lemonade, which is obtained by evaporating to dry state lemon juice mixed with sugar, and grinding the resulting dry mass into a powder. Lemonade from such a powder is obtained by simple dissolution in water. To impart frothiness to it, add a certain amount of baking soda( drinking soda) and citric or tartaric acid. Here is the composition of such a powder: 66% of sugar, 15% of citric acid, 11% of soda and 1% of lemon oil. The moisture content of the powder during its storage should not exceed 3%.

If in the preparation of lemonade a part of the water entering into it is replaced by wine, then wine lemonade will turn out( sometimes it is called alcoholic).But the amount of wine in this lemonade should not exceed 50% of the amount of water, that is, the ratio of wine and water 1: 1.For such a lemonade suitable dry white grape or fruit and berry wines.

The poor quality of the lemonade causes the

to be generally poor in raw materials, as well as poor water quality.

Water for the preparation of lemonade is best used distilled or, at most, boiled and stagnant. Lemonade, cooked on water containing heavy metals( lead, copper, arsenic, antimony, etc.), will always have a bad taste.