Lemonade
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Possible health benefits
General information, not medical advice.
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Lemon
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
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- Limonade.
- Lemonade is among the most delightful and most commonly used of all fruit waters.
- There are few homes in New Orleans in which it is not a standing offering for family use and for visitors during the hours of the long summer day.
- Lemonade is always served very cold in summer, but there is a hot lem- onade, which is extensively used by the Creoles during winter days for various purposes, mostly mediciiel’ Iced Lemonade.
- Limonade Glacee.
- 1 Dozen Lemons, 1 Pound of Sugar.
- 2 Quarts of Water.
- Cracked Ice.
- Choose the finest and freshest ripe lemons.
- Rasp the rind with white, crushed sugar, in order to extract the fine aromatic oil that lurks in the zest.
- Then squeeze the juice of the lemon, and strain it, and add the sugar and the necessary quantity of water.
- In making lemonade never use the rinds of the lemons, except to slice one daintily and cogs in the glass when about to serva e lemonade.
- The rind simply put in o the lemonade does not ada to the strength, but imparts a bitter and often disagreeable flavor.
- Extract the fine oils in the rind by rasping, as indicated, on crushed sugar.
- In making cold lemonade for six persons, allow six ounces of sugar to five lemons, and one quart of water.
- Increase the quantity in proportion to paver to be served.
- Serve with crushed ce.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater
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Sieve