How to properly prepare lemonade in Turkish? Even the Turks do not have a single answer to this question. Therefore, I do not pretend to accurately reproduce the Turkish analogue. But it seems that in her recipe she has collected the best of everything that cooking gurus recommend.
However, I leave the opportunity for other experimenters to maneuver. For example, everyone has the right to calculate the amount of sugar and citrus zest based on their own preferences.
Ingredients for two liters of water:
- from 100 g sugar;
- each lemon and orange.
How to make Turkish lemonade
Stir granulated sugar in boiled water until the crystals are completely dissolved.
I grated the zest from the previously washed fruit skins, trying not to touch the whitish surface. By the way, I used all the lemon deliciousness, but half of the orange one seemed enough.
Mixed the zest with the sugar solution.
Well, then, having rolled the citrus fruits on a cooking board, cut them in half, pricked the pulp with a knife, and finally squeezed the juice out of the fruits.
I ignored the recommendations regarding straining it, as well as ready-made treats after cooling. I limited myself to removing the seeds from the juice mass.
She stirred and poured the lemonade into a bottle.
It cooled in the refrigerator for at least two hours. Before serving, be sure to shake the contents of the container. Then I just poured the orange-lemon drink into glasses.
