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Heb fresh squeed veggie juice free#
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Heb fresh squeed veggie juice for free#
If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!Īrticles on this website are protected by copyright. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. Hey Y’all! Welcome to some good ole, down home southern cooking. Continue as above.Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. Honey Ginger Lemonade: Prepare simple syrup as above, except substitute 1/2 cup of honey for part of the granulated sugar and add 2 tablespoons grated fresh ginger. Pineapple Lemonade: Substitute 2 cups of pineapple juice for 2 cups of the water. Strain, using a sieve, into the prepared lemonade. Process 1-1/2 pounds of fresh peaches, peeled, pitted and sliced in a blender or food processor. Peach Lemonade: Prepare simple syrup as above. Process 2 cups of blackberries in a blender or food processor and strain, using a sieve, into the prepared lemonade.
Whisk into the lemonade as above.īlackberry Lemonade: Prepare simple syrup as above. Strain, using a sieve and set aside to cool. Add in 1 cup of fresh blueberries, reduce to a simmer and cook until berries pop and release.
Strain, using a sieve, into the prepared lemonade.īlueberry Lemonade: Prepare simple syrup as above. Strawberry Lemonade: Prepare as above, except process 1 pound of rinsed and hulled strawberries in a blender or food processor. Orange Lemonade: Prepare as above, except reduce lemon juice to 1 cup and add 1 cup orange juice. Pink Lemonade: Add 1/8 to 1/4 cup grenadine, cranberry or pomegranate juice, or to taste. Lemon-Lime: Add in 1/2 cup of fresh lime juice and lime slices. Serve in tall glasses over ice and garnish with lemon slices, if desired. Whisk in the cooled simple syrup and refrigerate overnight or for at least 8 hours. Add the juice to a 2 quart pitcher along with the zest and cold water. Squeeze the juice from about 8 lemons or until you have 1-1/2 cups of lemon juice. Using a microplane, zest one of the lemons set aside. Boil for 3 minutes, stirring regularly and heating until mixture becomes clear and slightly thickened. Make a simple syrup by bringing 1/2 cup of water and the sugar to a boil. Additional sliced lemon for garnish, optional.1-1/2 cups of freshly squeezed lemon juice (about 8 lemons).Recipe: Old Fashioned Hand-Squeezed Fresh Lemonade ©From the Kitchen of Deep South Dish
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