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Lemonade

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Lemons
  2. Cut
  3. Bitter
  4. three pints of ice water
  5. five tablespoonfuls of white sugar

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Three large lemons, five tablespoonfuls of white sugar, three pints of ice water.
  2. Wash and wipe the lemons, then peel off the yellow part of the rind very thin (that contains the oil) and put it into a porcelain pitcher.
  3. Then peel off the white part (which is always bitter) and cut the lemon in two in the middle;
  4. put them into the lemon squeezer and squeeze the juice into the pitcher.
  5. Then take out the seeds and put the squeezed lemon into the pitcher.
  6. Now put in the sugar and beat the whole together a minute or two, then add the water and stir it until the sugar is dissolved.
  7. It is then ready to use.

Plating

Cookware for this recipe

  • Chef's knife
  • Vegetable peeler
  • Wooden spoon