Ultra-Flavorful Fresh Lemonade

lemonade vicky wasik

This fresh lemonade gets the maximum flavor out of just two ingredients (three if you count water). It's based on the technique for no-cook Fresh Lemon Syrup, harnessing the power of citric acid to dissolve sugar without heat, while capturing the bold flavor of the lemons' essential oils.

Why It Works

  • Maceration allows lemon rinds to express their natural oil, creating a more aromatic and flavorful drink.
  • This no-cook technique dissolves sugar without any need for firing up the stove.
  • Weight measurements ensure the perfect ratio of sugar to citrus, despite natural variations in fruit size.
  • From the bowl and strainer to the pitcher, nonreactive equipment prevents the flavor of the lemons from turning harsh.
  • YIELD:Makes 1 1/2 quarts (about 6 servings)
  • ACTIVE TIME:30 minutes
  • TOTAL TIME:4 hours, or up to 13 hours (optional)

 

Ingredients

  • 3 pounds (1.3kg) lemons (10 to 14 medium lemons)
  • 14 ounces sugar (2 cups; 400g)
  • 24 ounces cold water (3 cups; 700ml)

Directions

  1. Bring lemons to room temperature, then roll firmly against the counter to soften their rinds. Halve and juice; pour juice into a sealable container and refrigerate. Cut rinds into 1-inch chunks. Toss with sugar in a large nonreactive mixing bowl, cover tightly with plastic, and let stand at room temperature, stirring once every 45 minutes or so, until sugar has completely dissolved, about 3 hours. (You can let the mixture stand up to 12 hours, if desired.)

  2. Add water and 8 ounces (1 cup) of reserved lemon juice (see note above). Stir well, then strain through a nonreactive fine-mesh strainer or piece of cheesecloth into a glass or ceramic container. At this point, the concentrated lemonade can be refrigerated for up to 1 week.

  3. When ready to serve, pour lemonade over ice and adjust to taste with additional water or lemon juice, depending on personal preference; bear in mind, though, that the lemonade will be diluted as the ice melts. (You will likely have some fresh lemon juice left over, which can be reserved for another use, though exactly how much you have will depend on how much you added to adjust the lemonade.)

     

 Source : http://www.seriouseats.com/recipes/2016/06/best-fresh-lemonade-recipe.html

Apple Elixir Recipe

Apple Elixir Recipe

 

This cocktail is an apple orchard in a glass, bursting with three layers of apple flavor from fresh sweet cider, 100-proof apple brandy, and fizzy hard cider.

This recipe starts with fresh apple cider, the unfiltered type you find at farmers markets, orchards, or the refrigerated section of your grocery store. If you'd prefer not to make our spiced cider concentrate, you can also purchase boiled apple cider concentrate at specialty stores or online.

Directions:

1.For the Spiced Cider Concentrate: In a medium saucepan, combine cider, cinnamon, allspice, cloves and black pepper. Bring to a boil then reduce heat to a simmer. Keep at a simmer, uncovered, until reduced by 3/4, and consistency is viscous like maple syrup, about 2 hours. Strain and let cool to room temperature. Store in an airtight container in the refrigerator for up to a month.

2.For the cocktail: Combine apple brandy, spiced cider concentrate, and lemon juice in a cocktail shaker and fill with ice. Shake until well chilled, about 20 seconds. Strain into an ice-filled highball glass. Top with hard cider. Garnish with apple slice or apple chip if desired. Serve

Ingredients:

  • For the Spiced Cider Concentrate:
  • 4 cups fresh apple cider
  • 2 cinnamon sticks
  • 4 allspice berries, whole
  • 1 teaspoon cloves, whole
  • 2 teaspoons black peppercorns, whole
  • For the Cocktail:
  • 2 ounces Laird's Bonded Apple Brandy
  • 1 ounce apple cider concentrate syrup
  • 1/2 ounce freshly squeezed lemon juice from about half a lemon
  • 4 ounces hard cider such as Samuel Smith’s Organic Cider
  • Apple slice or apple chip for garnish (optional)
 http://www.seriouseats.com/recipes/2014/09/apple-elixir-cocktail-recipe.html 

For a Festive Caipirinha, Add Pomegranate and Sparkling Wine

 

The Caipirinha is a bit like a Daiquiri, except that it uses sugarcane–based cachaça instead of rum, and whole lime pieces instead of just the juice. It's a bold, tangy, and husky drink, even more so when gussied up with ruby-red pomegranate and festive sparkling wine.

Why It Works

  • This winter cocktail features pomegranates and limes, which are at their peak in the colder months.
  • Cachaça adds an earthy flavor that's boosted by the tannic pomegranate juice.
  • Adding the sparkling wine to the cocktail shaker after the drink is chilled, then pouring the entire contents into the serving glass, helps mix the wine into the drink a bit without losing all of the bubbles.

I consider myself a pretty knowledgeable person when it comes to cocktails. And yet, a few years back, I found myself too intimidated to order a Caipirinha. The problem was the name. My own name is mispronounced about 60% of the time—you're probably saying it wrong right now—so I just hate not knowing how to pronounce a drink's name correctly

However you say it (kye-peer-EEN-yah, shall we practice?), the Caipirinha is delicious. Worth embarrassing yourself in front of a bartender for. It's a bit like a classic Daiquiri, only it calls for sugarcane juice–based cachaça instead of rum, and wedges of lime instead of just the juice. Those swaps give the drink an earthy, husky character that's a fascinating departure from the bright and smooth Daiquiri.

20151104-Sparkling-Pomegranate-Caipirinha-ingredients-Elana-Lepkowski.jpg 

In this wintry variation, the sour bite of the lime gets punched up with sweet-tart pomegranate juice (and fresh pomegranate seeds give it a little crunch). The rosy color feels just right for holiday parties, and a little sparkling wine makes it even more celebratory. The wine serves as a bridge between flavors, heightening the drink's fruitiness and floral notes. In order to incorporate the wine without shaking it (and losing its bubbles), you'll add the bubbly to the shaker last, after everything else is shaken and chilled. Tipping the mixture into your serving glass will help combine the wine with all the other ingredients, so it doesn't just sit on top.

If you don't want to pop open a whole bottle of sparkling wine, consider grabbing a split, which is a quarter bottle—just right for two of these drinks. Once you make one, I'm certain you'll want another.

  • 20151104-Sparkling-Pomegranate-Caipirinha-muddled-Elana-Lepkowski.jpg 

Ingredients

  • 1 barspoon superfine sugar (1 teaspoon; 4g)
  • 10 fresh pomegranate seeds
  • 1/2 lime, quartered
  • 1/2 ounce pomegranate juice (1 tablespoon; 15mL)
  • 2 ounces cachaça, such as Leblon (4 tablespoons; 60mL)
  • 3 ounces sparkling wine (6 tablespoons; 90mL)

Directions

  • In the bottom of a mixing glass, add the superfine sugar and pomegranate seeds. Crush the seeds with a muddler to break open. Add lime wedges and muddle 6 times to release their juice. Add pomegranate juice and cachaça and fill glass 2/3 full with ice. Shake until well chilled, about 20 seconds. Add sparkling wine to glass, then pour contents, without straining, into a double rocks glass. Add more fresh ice cubes if desired and serve immediately.

 Source :http://www.seriouseats.com/recipes/2015/12/sparkling-pomegranate-caipirinha-cachaca-drink-cocktail-recipe.html

Scooped: Prosecco, Lemon, and Ginger Granita Recipe

prosecco lemon ginger granita thumb 625xauto 146982

I often hear people lament their inability to make frozen desserts for lack of equipment. And I get it—ice cream makers are bulky and expensive enough to be something of an investment, and there's lots of great ice cream and sorbet out there already. But nothing's quite as satisfying as pulling dessert out of the freezer at the end of a long meal—nodding, yes, it is homemade.

For these occasions, we have granita, one of the easiest and most elegant desserts ever made. The ingredients couldn't be simpler, the technique no more elementary. And they wake up the palate like nothing else. No ice cream maker required.

This granita is a dessert and after-dinner drink in one: icy and refreshing before melting into a subtly spiced wine syrup. Depending on your crowd, you can call it granita di prosecco con limone e zenzero or a boozy lemon Sno-Cone. Or just call it the perfect dessert, one that's full of flavor but won't weigh you down.

The alcohol in sparkling wine creates large, flat flakes of ice, like fine sea salt crystals blown up a hundred times. I used Santa Margherita prosecco for a clean, crisp flavor with more than a hint of apple. Lemon and ginger were no-brainer accompaniments that draw the best qualities out of the wine.

 

Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • 1 1/2 tablespoons grated ginger, with its juice
  • 1/4 teaspoon kosher salt
  • 2 1/2 cups prosecco (recommended: Santa Margherita)
  • Zest of one lemon
  • 5 teaspoons freshly squeezed lemon juice, or to taste
  • Directions

    1. 1.

      In a small saucepan, heat water, sugar, ginger, and salt on low heat for five minutes, stirring to dissolve sugar. Remove from heat and pour into a wide, flat container like a take-out container or a baking dish. Stir in prosecco, lemon zest, and lemon juice.

    2. 2.

      Transfer container to a flat surface in the freezer. After 45 minutes, run a fork along sides of container to break up any large chunks of ice. Check on granita several times, every half-hour to an hour, gently breaking up chunks of ice with fork. Granita is ready when ice is full of large, irregular flakes with little to no liquid remaining. For best flavor and texture, serve within two days of making.

    3. 3.

      If you can't stir the granita every half hour, let it freeze into a block of ice overnight. The next day, scrape it into flakes with a large fork. The texture won't be quite as light, but it'll come close.

       

      • YIELD:8 to 10
      • ACTIVE TIME:10 minutes
      • TOTAL TIME:6 hours

       

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