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The classic old fashion lemonade recipe is so tangy and refreshing yet super simple to make at home. Lemonade is just a combination of freshly squeezed lemons, simple syrup and water that’s it. The real secret is in the simple syrup. To make simple syrup, you simply heat a sauce pan on the stove with one part water and one part sugar then stir it until the sugar dissolves but DON’T BE TEMPTED TO BOIL IT. On the other hand, I decided the opposite since my love to break the pattern is in my blood, which is one part sugar and two parts water. The syrup is basically a liquid sweetener so as to avoid having sugar granules in your lemonade.
In place of the normal sugar, I’v substituted it with a new product in the Kenyan market by the name Lakanto Monkfruit natural sweetener. It’s gluten free, vegan, zero calories, zero after taste, zero additives, and zero glycemic – which the index measures the metabolic response of foods that contain carbohydrates, based on how they affect the body’s blood glucose level hence ranking it if its a high or low GI. The monk fruit best known as “Luo Han Guo” is a perennial vine native to southern china. This fruit in its pure form contains glycosides which is 400 times sweeter than white table sugar. Its a 1:1 sugar replacement just to balance it off. It tastes like sugar, cooks like sugar, bakes like sugar and looks like sugar. It’s definitely lifestyle friendly, ie: Keto, diabetic, paleo, vegan, low carb and all natural. Acquiring the nickname – “the immortal’s fruit”.
Erythritol, is part of the main ingredient of the Lakanto monk fruit blend. It’s known to have side effects to some people only if it’s consumed in excessive amounts. The sides effects can be symptoms like: diarrhea, bloating, headaches, cramps and stomach upsets. In extreme rare cases, Erythritol can cause allergic reactions in form of hives. If you opt to use this product in place of the normal table sugar or castor sugar, because of the presence of Erythritol, its’ recommended that the Lakanto monk fruit sweetener be tried in small doses at first to avoid potential negative side effects.
Now, let’s talk about making that Classic lemonade drink.
Here’s what you’ll need:
Prep time: 5 mins Cooking time: 5 mins Chill time: 30 mins Total time: 40 mins
Serves: 4 pax
Yields: 4 -500 ml mason jars
- 5 ripe lemons
- 1 cup of lakanto monk fruit sweetener
- 2 liters water
- Zest of 3 lemons
- Juice of 4 lemons
- 1 Lemon – slices
- Mint leaves – garnish
Important tools used:
- Hand squeezer
- Hand grater
- Large sieve
- a saucepan
- 2 mason jars of 500 ml
- large bowl / jug
Step 1: Zest the lemons – I’m using a hand grater, zest only the yellow part of the lemons. Set that aside.
Step 2: Juice the lemons – I’m using the hand squeezer tool as shown in the above video. First you slice the lemons into halves, and place them on the squeezer and press hard until all the juice has been collected.
Step 3: Making the simple syrup – Place a sufuria /saucepan on the stove over medium heat, add in 1 liter of water + zest, mix that together then add in the freshly squeezed lemon juice + the lakanto monk fruit sweetener. Mix everything together and bring it to a simmer for 5 mins. – NOT A BOIL.
Step 4: Sieve out the zest – In a large bowl, place a large sieve and pour out the lemon mix to the bowl. Discard the strained out zest.
Step 5: Serve the lemonade mix – Add more water to the lemon mix, lightly mix it and add the lemonade mixture to the mason jars. This is where you can garnish with the mint leaves and the lemon slices + adding in the ice cubes if you have. If you don’t pop them into the fridge to chill for 30 mins before serving.
Stay refreshed, stay hydrated and drink up!