Lemonade, six slightly different ways
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- Опубликовано: 10 июл 2024
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For basic lemonade, I like five parts (by volume) water to one part lemon juice to one part granulated sugar, stirred until smooth and the diluted with a lot of ice, maybe a little salt. If you use syrup instead, use 1.5 parts. 
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Thank you Helix Sleep for sponsoring! Click here helixsleep.com/ragusea to get 30% off an Elite or Luxe mattress (plus two FREE pillows!) - or take 25% off sitewide - during their Fourth of July Sale. If you miss this limited time offer, you can still get 20% off using my link! Offers subject to change. #helixsleep
A refreshing video
So uhh...what happened to the fish?
adam can you make a video about how to make popsicles that have the same texture of the store bought ones?
it feels like you can't achieve the same texture. i think that it's kinda like the videos of the bubble in the snow and that that's how they achieve the texture (if that makes sense)
I sugest using cucumber
Adam shirtless? How appropriate; a thirst shot in a lemonade video…😂
When life gives you lemons, watch a man make lemonade in six different ways, while yours rot in the fridge!
Mine ain't rotting, it's just fermenting
I moved mine on top of the fridge so they would last longer drying instead of rotting... 🙄
"Make life take the lemons back"
@@ChesterManfred 😭 she bought them from the reduced section, I'm outta return options
Wise words
I have never been more intimidated in my life than at 1:32 when adam chooses to strain out the pulp and then dumps it BACK into the juice as a show of pure, unrestrained, anarchic power. Godspeed, you glorious semi-retired legend.
You do it that way to pick out the seeds
@@squidward5110except he didn't pick out the seeds and there was at least 1 seed that he threw back in along with the pulp
@nienke7713 ok I do it that way to pick out the seeds
One of the rare instances where I'll agree on more fiber (tomato skin in red sauce makes me vomit)
@@squidward5110 fair enough, I'll probably just fish them out with a fork or something, as fine mesh strainers are annoying to clean in my experience, but you do you.
Chef Johns "state fair" lemonade is my preferred method. he macerates the peels in sugar for a couple hours. it's insane. but it does have that more candy taste which some may not prefer.
So, just using a quick Oleo-Saccharum?
@@irishchughad to pull out the latin lmao
Yeahh, love the Lemonade like that. Tastes like nostalgia
@@adriantheweny8052 Ha! The latin phrase is just what that type of classic syrup is called, though it isn't used much anymore.
@@irishchug I was going to comment the same thing! I take the lemon peels to create a oleo saccharum and use that to replace some of the simple syrup to get a stronger lemon taste.
5:31 Subtle good dad moment as Adam responsibly removes his child's face from the video.
I love to imagine the kid's reaction, too. "Ugh, dad's mixing substances in the kitchen again. I'll just get something to drink later."
Us fans being parasocially non-parasocial: “Yooooo cooool, he put in a blurry face!!” 🤣
@@deadfr0g I am observing a good action which stands opposed to the people making their living on basically harassing their kids on camera. I do not see where any of this is parasocial.
Why is that a good dad moment that's just common sense
@@oweeb5909 it's supposedly common sense yet many try hard influencers put their kids faces in their videos all the time. We need to be acknowledging when a child's privacy is done right so we can call out people who violate their children's privacy like posting online
In some parts of Europe, they use sparkling water instead. It’s approaching more the like of “mocktail” but elderberry lemonade in Eastern Europe is worth dying for !
In basically all of Europe Lemonade is a carbonated drink. This style of American lemonade is known as "cloudy lemonade" IIRC.
This has started showing up here in Romania recently, but it's not traditional. Lemonade is never sparkling. You have socată, but that doesn't use sparkling water; it's fizzy because it's fermented!
@@Tinil0 You might be confusing two things here because sprite/7/up/other brands avaialbable lemon-lime soda is often called lemonade and is of course carbonated.
@@thejesusaurus6573Pretty sure they were right here, lemonade in the UK at least refers to something fizzy and I've yet to see an exception
We do elderflower lemonade up here in Scandinavia but i have personally never had elderberry.
No shade, but Chef John's/Food Wishes' "State Fair" Lemonade recipe is the best I've found. Letting lemon peels mixed with sugar sit for a while is key.
Chef John is a godsend
Yeah, I just used this technique the other day. It's called oleo saccharum when you mix the zest with sugar and let it extract all the oils. It adds a TON of flavor.
Just wanted to chime in. It's amazing!! 😁
I'll also throw in my vote that it is my preferred way.
I can't remember off the top of my head, does he suggest you can also add a smidge of vanilla? I've done that and it definitely is 'old timey' for sure. I think the vanilla kinda kills the bitter zap if you managed to get some pith in there?
I'll host a lemonade tasting so my friends can say "hmm I'm detecting notes of lemon" to each other in aristocratic voices.
that sounds fire
Maybe it's a European thing, but every homemade lemonade here has to have fresh mint in it. Smash a couple of leaves up and put them in there, makes it even more refreshing
Not the norm in the US but it's not uncommon either. I agree it's delicious. Also works well with vodka. Lol.
I ise cucumber as adition
That sounds really nice honestly I don't think I've had that
Yeah I do this at home too. Enhances the flavor and makes it more refreshing
Mint with lemonade, eh? I might try that. I've got peppermint extract I can use. Just gotta be careful not to use too much, that stuff is STRONG. I wonder how Almond or anise extracts would taste in lemonade, now that I'm looking at them...
I always freeze lemons the day before I make lemonade. The ice crystals burst open all the plant tissues and you can get basically 100% juice extraction
Ah yes, I now plan to compulsively try all 6 different ways to make lemonade in one evening
"When life gives you lemons, don't make lemonade! Demand to see life's manager! Do you know who I am? I'm the man who's going to burn your house down! With the lemons! I'm going to create a combustable lemon that can burn your house down!"
I just found out that lemons aren't naturally occurring and are a hybrid by cross breeding a bitter orange and a citron, which means, ¡life never gave us lemons, we invented them all by ourselves!
@@rincontibio7664 could be a natural hybrid
@@H0A0B123 we don't know for sure, since lemon has been around since 2500 BCE as part of human cultives, it could happen in nature (chances of this are low) but all available evidence show it was made by humans
Woah, go easy with Crispr, dude!
Or go as hard as you want but grant me rights to use the same tech on chili peppers just to shut up Ed Curry...
(not that I don't like him, I hold a little grudge on him for his extreme "I can eat spicier than you" attitude and more importantly spending 10 years over "the newer spiciest pepper ever" with "how could I make the tastiest one" not even crossing his mind)
@@rincontibio7664 We like playing around with stuff
The main reason many recipes call for boiled simple syrup (aside from a convenient way to extract flavor from additional ingredients) is the process of boiling makes it sweeter and, additionally, the elevated temperature allows for a greater solubility of the same original amount of sucrose. So, you can either get away with using less sugar for the same level of sweetness or produce a sweeter syrup (by volume) by achieving a higher concentration of sucrose. Also, a "simple syrup" in standard bartending is a 1:1 ratio (by weight) of sugar and water that's simply agitated (usually just blended) to produce the final product. No heating is required. For my home simple syrup, I also add a few drops of vodka as a biocide to increase shelf life.
I am a die hard chef johns state fair lemonade fan. I can never go back
I hope that betta fish has a properly sized tank now
I doubt he kept it there for long. He has an entire greenhouse with elaborate self cleaning tanks full of enrichment and beneficial plants.
It does... The toilet tank.
@@MyOldTapes Rest In Fish
@@casandramalcolm2318 Then he would also know that it'S animal cruelty to put them into such a small container which is furthermore round which really adds to the cruelty. Just American things, I guess.....
@@user-bf6gz8ej4oputting fish in improperly sized containers isn’t exclusively an American thing LOL
One lemonade technique I've been meaning to try is to remove the outer rind of the lemons before squeezing. Then place the peels in sugar. The sugar is supposed to draw out all the "lemon oils" creating
oleo saccharum (oily sugar). Then use that lemony sugar in the recipe. Apparently thats what "carnival lemonade" stands do to bump up the lemon flavor, without extra cost.
Based for censoring your kid's face.
I had the same thought oddly enough.
I thought the same thing too
is that not just standard?
@@thejesusaurus6573 not everyone would bother
Unfortunately not. @@thejesusaurus6573
I like using a syrup purely because I keep syrup on hand anyway for making cocktails. A 2:1 syrup is basically shelf stable, so you can boil up a big batch and then keep it around for a while.
Syrup is perfectly fine to use if you have some on hand, but I'm with Adam - unless I have some on hand or am planning on adding other flavors, there's absolutely no need to make a batch specifically for lemonade.
With you there. Wouldn't make it just for lemonade but I always have some anyway. I always throw in a few dashes of Angostura too, definitely a big upgrade imo. If I'm feeling REALLY fancy I might even shake it
I personally like to replace sugar with honey, where possible.
@@hellbach8879 add a bit of cheap (should still be enjoyable, don't go for the blackout shelf) rum and you get a pretty nice grog, which is actually a solid refreshing cocktail, rather than the bilgewater it has a reputation for being.
I like to use demerara syrup for lemonade
Can't help but think of Marge's Itchy & Scratchy cartoon whenever lemonade's mentioned.
"I made it just for you."
SLAM THAT PULP BACK IN THERE HELL YEAH
Yes. More of this. Perfect pacing, straight to the point and boiled down information.
I see what you did there.
"Boiled down" like the syrups in the video.
I like chef John's method where he soaks lemon peels in sugar and then makes a syrup out of that.
I remember going to my grandmother's house as a kid and blending cut up lemons into Lemonade I know we juiced some and blended others and I have no idea hoe many juiced/belended lemons we used but I remember loving it so experiment to your hearts desires
surprised you didnt discuss chef john's method, with an oleo saccharum
We are so lucky to have a meyer lemon tree on our property. It really does make the most amazing lemonade ever. But we also have two mandarinquat trees (kumquat and mandarin orange hybrid), and their flavor is absolutely divine when they're slightly over ripe. Like the sweetest orange flavor you've ever experienced, with a perfect slight touch of sour. Ive always desceibed them to my friends as the perfect blend of a lemon, lime, and an orange
We get 2 or 3 harvests from our Meyer lemon tree, and we get maybe 25-50 each time. On our mandarinquat trees, we can't count them in numbers, only pounds. We get 2 harvests off of each of them per year, and they each produce close to 400 pounds of fruit twice a year
this is perhaps the most American thing I've ever seen. Simple things being explained at detail, muscle and nonstop talking. And yet I enjoy it.
Thanks. I have always been a bit reluctant to try making my own lemonade, but this finally gave me the necessary push. I do the simple variant, but with slightly less sugar.
the way you put words together is why I come hear every episode
Love the way to structure and explain everything. Clear and entertaining
I like to slightly caramelize the sugar with a pinch of kosher salt - not enough to make it noticeably salty - it gives it a bit of dimension so it's not just flat sweet + sour and really concentrated so it doesn't take ages to cool. I like to use the oxo potato peeler to remove big slabs of zest that are easy to pick out (I also add these slabs and fresh lemon juice when I make bbq sauce.) Since there is less surface area exposed to the liquid, it's not as intense with ruptured citrus oil bleeding out like from those wood rasp type zesters. I use the oxo zester to make the spiral twists for cocktails. I like very sour, not too sweet - if I only have a few lemons, I will use the few I have + the zest and supplement with citric acid rather than concentrated lemon juice so the freshness of the real lemons perfumes it properly. Butterfly tea blossoms turn liquids beautiful lavender purple but it is also an acid-indicator and will turn acidic things magenta and basic things a deep teal. - Purple/red cabbage does this as well. Also you know you just drank from the spout for the bicep shot lol.
Recently I’ve been making a lot of homemade lemonade, and the whole time I was really wishing you had a video for it, because your videos are absolutely amazing and really helpful for someone new-ish to cooking. I really love the way you explain things, for some reason it just clicks with me.
So, thank you for the perfectly timed video!
Thank you for the ratios!
PERFECTION!!! I love making my own lemonade, so excited to try these!
Thank you for sharing!
Your videos bring me joy. This was simple, fun, and informative. Thank you, Adam!
I make a rhubarb simple syrup every spring. Lemonade made with rhubarb simple syrup is absolutely incredible. Highly recommend!
I do love a basil lemonade, highly recommend trying it out!
I needed this video, my mom makes an amazing lemonade almost every summer and this year she’s dealing with some health issues that have prevented her from doing a lot, she likes to put ginger and mint in hers and something about the ginger in lemonade is just so good
@@lynnboartsdye1943 ✋️ a fellow she ra enjoyer has been spotted
Salted lemon is a favorite snack of mine. The two go together surprisingly well. Try a small pinch on the next lemon wedge you come across.
I didn't know I was going to the grocery store tonight to buy sugar and lemons. Fantastic vid!!! Thank You! ... And my kids thank you when they come home to visit.
Try adding spearmint for further freshness in the lemonade, & the lavender is a tea so you’re getting some extra health benefits.
Living in the tropics I learned to add a little habanero pepper to my lemon aid. It is surprisingly refreshing. I also like tamarind aid, key lime aid, and sumac aid.
Adam have you tried Chef John's method where he lets the peel soak in a bunch of sugar for a while? I really liked it, curious how it compares to these versions
I didn’t expect to cringe when seeing the lemon get cut lengthwise
I personally cut it along the length and the idea of cutting it any other way never really crossed my mind. I will most likely adopt this way of cutting, the only reason why i think i cut it along the length is because it is easier to cut with a knife as it doesnt move or slip that easily.
I didn't expect that anybody ever would cut it lengthwise
If you cut it length wise offset to the center is great for individual segments for squeezing that you get at a seafood restaurant
@@herpderp4078 yeah, those are effortless to squeeze!
I just made a bottle of concentrated lemonade to keep in the fridge, with the Superjuice method, just without the water and adding more sugar to hit a good ratio for me (it's significantly less than 1:1 for the juice). I've got a bunch of fruit syrups donated by a friend who works in the food industry, so it's nice to make a base of lemonade concentrate, then sweeten it to taste with things like grenadine or passionfruit syrup, and then dilute with carbonated water.
Then I sit down sipping my new lemonade and this pops up on my feed. Prodigious timing!
I appreciate that as you address the internet commentary on people changing size while documenting their life on camera - in your case shrinking - your recent videos include ice cream and sugary lemon water. The contrast is pleasing. No shade. I appreciate intelligently mixed messaging.
Nice tip to cool the syrup without diluting it, but transfer to a metal vessel first. Much better heat conduction, and will cool way faster. 😊
I've made lemonade with a simple syrup before, but I soaked some fresh rosemary sprigs in the syrup for a few minutes after it was off the heat. Just another of the endless variations to try.
Honestly loving your new content
I had a couple different kinds when I visited India. One with Honey and one with palm sugar.
They also added cardamom. Super yummy
What a refreshing video!
Come on Adam you're smart enough to not keep a fish in that small of a container
Especially not a betta fish
He's American afterall...
@@user-bf6gz8ej4o He's probably a Canadian too
I've been really enjoying making lemonade wiht a ginger bug lately. So refreshing and more healthy!
my proportions are usually for a liter of water, 1 lemon, 5.5 tablespoons of sugar, and half a tablespoon of salt for the electrolytes. Also instead of zesting the lemon, I just peel out all the pulp from the leftover lemon and throw it in the pitcher, then i wait the next day and the oils from the lemon has infused itself into the juice making it even more flavorful not to mention the sweetness has gone mild, you won't even need ice to dilute it. Tbh its less of a lemonade and more of a lemon flavored water, which makes me drink a lot more of it.
Pro-ish tip: It gets even better if you still have the lemon halves from last time you made the juice, you can still use those since they still have plenty of the oils to infuse to the juice, its like it gets more flavorful the more you make it, of course if you got too much used lemon halves in the pitcher you gotta throw some out and replace it with the freshly used ones
That blue and yellow blanket is sooooo cute
One thing you can do when making the syrup is tear one cabbage leaf into it and kids LOVE when they pour lemon juice into it and it changes from bluish to a bright pink colour which is fun.
When you're zesting with a microplaner like that, do it concave up, planer on top of lemon. All the zest will sit in that little trough and you can deposit it super easy.
Dear Adam, I really enjoy your videos and love how informative they are, I would love to see a video about oats since they´re my favourite food and I´d really like to learn more about them!
Absolutely love this. Very interesting to see you try things like this
Ice Cream and now Lemonade! You honor us Adam
i wonder if Sherbet is the next video
I have been making lemon-limeade by cutting the skins off shaping the fruit into a cube. The 6 skin slices are easy to squeeze completely. Optional:
I use a pairing knife to easily knock the juicy pulp free from the bitter papery substance. I toss it in the blender with sugar, water, and some lime zest and then run it through a sieve. I dont use a sieve when I don't add zest and go through the optional step.
Lemonade is awesome! Thanks For this 🍋🍋🍋🍋
Thanks Adam, I just made the strawberry lemonade and it takes great. It's a tad bit sour, so I may do a bit more sugar, something like 5:1:1.2 or something next time.
That's almost the exact ratio my family uses to make lemonade! Though, I usually add some more water to mine (on top of the ice cubes), cause my stomach really dislikes me adding anything slightly too acidic to it. What I often do is slice up some strawberries and add a few sprigs of mint into the container I make the lemonade in, add some ice and shake vigorously, the ice cubes bruise up the strawberries and mint leaves wonderfully and they release so much more flavour into the lemonade than when you just drop em in!
I really appreciate you protecting your kids privacy
Awesome tutorial!
I've learned to enjoy the flavor of stevia in lemonade.
I tend to like the lemon zest mixed in with the sugar for a while before you work it in to whatever you're doing.
Thanks Adam, going to make some lemonade now.
Hi Adam, this recipe vid on a hot day reminded me of my preferred method: simple syrup, super juice and Topo Chico. Fresh sparkling lemonade is the seventh option you didn't cover, and I had hoped you might. The super juice makes for more work but efficient use of inputs and having swing top bottles of juice and syrup alongside cold Topo Chico in the fridge makes for a week of anytime sparkling lemonade. Additionally, each glass can be made to preference for sweetness and intensity. Highly recommend if you ever revisit lemonade.
Love lemonade, especially with fresh mint or grape hyacinth. 🙂
The bit where you sat up from bed and picked up the glass of lemonade definitely had me breathing through my nose forcefully xD
Perfect timing. The 6 year old has been desperate to make lemonade for a few days and now wants to try all the ways.
I don't recall what proportions we use, but our lemondae recipe is to put the whole lemons into a blender or a juicer. Pulp, rind, zest, and seed all ground down add water and sugar and I swear, its great.
My favorite method is still Chef John’s state fair style lemonade where you extract the oils from the zest by keeping it in dry sugar overnight to make oleosucrum
I love your videos like this
I love this!
Some days I do too, make an entire pitcher of lemonade and drink it straight from the spout.
Some mint in lemonade is really good too 😊
There is this thing cocktail enthusiast do. It is called super juice, and it is done with the peals of the lemons and citric acid in powder form. The main advantage is that it is more flavorful without being more acidic. You should try it out.
Just a tip for squeezing lemons. Massage them on the table a bit first and then microwave them for another bit. Just so that they are warm. Sugar melts easier in the juice that way also.
i remember making lemonade basically in the same fashion as that classic virtue cuz my brother asked me to make icing for a cake and he gave me a bonkers ratio of lemons to sugar which led to syrup. luckily we got icing by actually reading the recipe and i used the spare syrup for lemonade
As a lemonade enthusiast I appreciate this video
Nice work!
Heating sucrose at 60 C (140 F) yields so called inverted sugar (invert syrup - used e.g. in bakery and medicines), it is about 1.3x sweeter than just sucrose due to breakdown into glucose and fructose (the latter of the two is much sweeter) so one can use less sugar or get sweeter lemonade with same amount of sugar.
My go to recipe is still chef John’s Oleo-sacchrarum recipe
I've often add fresh mint. Sometimes I will add sweet cherries. Lately, because of all the cucumbers, Ibe been blending cucumbers and adding lemon.
Immediately got up and made a cup after this video, didn't have fresh lemons but did have lemon juice, did 40g juice, 40g sugar, 200g water, was amazing!
Wow you posted this just as i was going through a lemonade phase! Awesome
I really love putting some midori and triplesec in my lemonade. Like equal parts lemon juice, Midori, and triplesec is pretty good but you have to cut back the sugar a little cause the liqueur is sweet, especially if you're using dekuyper, which works fine but the more expensive stuff does taste better.
I've been making strawberry lemon cheong and mixing it with carbonated water. S tier drink
Now that we learned how to make lemonade, how about learning how to make Limoncello?
I seriously love this video, if some of you dislike gratuitous amounts of sugar you can try it my way:
Same exact recipe except only 2/3 tablespoons of sugar, and a teaspoon of salt. It comes out extremely clean crisp and sour And refreshing, almost like a tropical lemony water, great for hydration, I typically make it this way when I don’t really want just plain water, but also too thirsty for a sugar bomb. :)
I find that a cocktail shaker is useful for making lemonade with sugar
I've put rose water in lemonade before and find it extra refreshing - not too far off from adding some lavender petals. You just have to be careful with rose water because it is VERY strong, and it's easy to overdo it. I pour a little bit into a spoon (over the sink) and put one drop at a time into the lemonade. About 5 drops usually does it for a normal-size pitcher.
I made lemonade once with hibiscus just to try it and it was pretty good
2:40 The syrup tends to work better if you're making a larger batch or, as I've seen some folks do, you mix up a bunch of syrup and sweeten the lemon juice to your taste when you make a glass, that way folks can decide how sweet/sour they want it.
14 lemons , 2 cups of sugar boiled and cooled, ice water 2 liters
one thing i like to do with my lemonade is add a tiny bit of rose essence, apparently that's what rooh afza tastes like but i've never had it so i can't say for sure haha
what i do know is that the rose essence gives a bit of floral fragrance which i personally love
another thing i like to do is muddle up some mint leaves with sugar, add my lemon juice and or zest, and then sprinkle in some kala namak. this flavor profile isn't for everyone but i and my parents love it
i like the fresh berry mash idea! I'm gonna try that next time i want lemonade. i also figured here might be a good place to drop my unsolicited advice for when you like to eat a lot of strawberries but cant get super fresh and sweet ones. i cut the better part of the strawberries to use or eat, getting the reddest/freshest part, and sweeten to taste. i may only want to eat the bottom two thirds or even half the whole strawberry! sometimes that core is SO white, it makes me think of that ice cream cone tourist guy from lilo and stitch. the outside is bright red but the inside is white lol. anyway, cutting away that much of the berry would normally be pretty wasteful and result in a lot of unused strawberry mass on a less-fresh pint- BUT to avoid waste and get a little more bang for my buck, the comparably pale and tart areas up near the leaves at the top and in the core are usually GREAT for making syrup! i just pluck the leaves, rinse it all well, and boil with a roughly equal volume of sugar and a small splash of water. dilute with more water if you over-sweeten. or, to preserve the relatively smaller concentration of strawberry flavor from the less-flavorful strawberry scraps, add a little citric acid or lemon juice. i do that anyway and it tastes great 😁