Remove from heat, strain syrup into a jar, and let cool. Roll peeled lemons to release juices and cut them in half. Juice lemon halves into a glass or jar. Fill a pitcher halfway with filtered Instructions. In a mug, combine the lemon juice, honey, and spices. Stir well to combine as much as possible. 1 cup lemon juice, 2 tablespoons honey, ¼ teaspoon cayenne pepper, ¼ teaspoon ground ginger. Pour hot water into four separate glasses, about 1 cup each. 4 cups hot water. Add hot water, sugar and lemon zest to a medium sized pot. Bring to the boil, stirring to dissolve the sugar, and simmer for 5 minutes. Remove from the heat and stir in lemon juice. Strain through a sieve to remove the lemon zest and any pips that have made it in. Allow to cool and store in the fridge for a couple of weeks. Add the freshly squeezed lemon juice, remaining water, and sugar to the pitcher, stirring until the sugar dissolves. Taste, and add more sugar, if necessary. Pour the strawberry lemonade into glasses with ice cubes and garnish with lemon wedges, if desired. The strawberry lemonade will keep in the fridge for up to 2 days. Instructions. Thoroughly wash and dry the outsides of the lemons. Using a vegetable peeler, gently peel the zest of the lemons into a large bowl. Try to avoid the bitter white pith beneath the zest. Set the peeled lemons aside. Pour the sugar over the lemon peels. Stir well and cover and let the mixture rest at least 2 hours or overnight. Now that you have made and decorated the stand, it’s time to actually make some lemonade. As a general rule follow the following recipe: Place 3/4 cup of sugar and 1 cup of boiling water into a heatproof bowl. Dissolve sugar and leave to cool. Add 1 cup of lemon juice into the sugar mixture and add 2 cups of water. Instructions. In a small saucepan, combine the sugar and 1 cup of water. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let cool. In a large pitcher, combine the cooled sugar syrup, fresh lemon juice, and 3 cups of water. Stir well.
Add the lemon juice, sugar, and lemon zest to your Instant Pot or pressure cooker. Once the ingredients are added, close and secure the lid and pressure cook on high for 1 minute. Follow the cook time with an immediate release of pressure. Carefully remove the lid and then allow the liquid to come to room temperature.
In a small saucepan over medium high heat, combine sugar and 1 cup water. Stir constantly to dissolve sugar while mixture comes to a boil. Once liquid is clear, and no sugar remains coating the bottom, remove from heat, and pour into another container. Set aside to let cool.
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    • how to make the best homemade lemonade