Chef John's "State Fair" Lemonade
This lemonade recipe is for real, authentic, vintage lemonade —the kind you might enjoy on a hot summer day at one of those stands at the state fair. Most of us make lemonade just out of lemon juice, but as you may know, the oils in the lemon peel contain a tremendous amount of flavor, and once you drink this, you won't want to go back to drinking it how you used to.
https://www.allrecipes.com/recipe/281089/state-fair-lemonade/
6 Comments
Sparrow_1029@programming.dev · 6 pts · 1d
is that just rinds with sugar?? Is this a thing? I saw you can do something similar with other fruits recently... Do you leave it overnight and then just add water?
So many questions... heh
BussyGyatt@feddit.org · 6 pts · 1d
Oh, sorry, I forgot to paste a link to the recipe! I'll update the op in a second, but the idea is that the peel has a bunch of very flavorful oil that is otherwise wasted. by coating the peeled rind in the very sugar I'm going to use to sweeten the juice, I'll be adding that flavor instead of tossing it away. the zest is the difference between sweetened lemon juice and lemonade, in my opinion.
async_amuro@lemmy.zip · 4 pts · 1d
Oleo saccharum
FuglyDuck@lemmy.world · 1 pts · 1d
This rather looks like candied peel. (Basically, you simmer citrus peels in a simple sugar, then allow it to dry, and repeat a few times.)
Though, I usually make lemonade using a giant pile of zest in a simple syrup, so this might be just as delicious.
scutiger@lemmy.world · 2 pts · 1d
In this case, it`s just sugar and citrus peels. The sugar pulls the oils out of the peels, and you end up with oleosaccharum, which is then added to the lemonade.
Treczoks@lemmy.world · 4 pts · 1d
Instead of just warning about wax on the lemons, they should also inform that oftentimes lemons are sprayed with pesticides after picking, rendering the peel unfit for human consumption. Look out for untreated lemons if you want to use the peel.