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Monday, July 09, 2012

No one remembers how hot it was, but how cool the party was...

Everybody knows how to make lemonade, right? Squeeze some lemons, add sugar and water. But how to make lemonade so that it tastes right everytime? Who knew about, Meyer Lemons, I thought a lemon was a lemon and there was only one, NAAA. Meyer lemons, so named because they were identified in 1908 by Frank N. Meyer, are thought to be a cross between Eurekas or Lisbons and a mandarin orange. They have a sweeter and more floral taste than other lemons and can even have an slightly orange tint. They also have very thin skins, making them difficult to transport and store. Most Meyers are grown in backyards, but rising demand and wide culinary interest means they are increasingly available at markets. Meyer lemons are, as mentioned, sweeter than regular lemons, making them great additions as fruit (sectioned for maximum appeal) to salads and other dishes without the mouth-puckering sour tartness associated with lemons. They have a beautiful floral aroma that can add great flavor to traditional lemon dishes - lemonade, cocktails, and salads in particular. While their unique flavor can enhance lemon desserts, such as Lemon Bars, they are not as acidic as regular lemons and should not be used one-to-one or blindly substituted in sweet recipes.

When you have been out celebrating the Nation's Birthday, it is always great to come home to a GREAT taste of lemonade!! LOVE IT!

 Here's a great way.

Remember the starting proportions -
1 cup of sugar,
1 cup of water,
1 cup of lemon juice.

(This ratio makes a pretty sweet lemonade. Reduce the amount of sugar if you want your lemonade less sweet or if you are using Meyer lemons which are naturally sweeter than standard lemons.)

Want to know the secret family recipe? The ok lean into the screen (the secret to perfect lemonade is to start by making sugar syrup, also known as "simple syrup").

Dissolving the sugar in hot water effectively disperses the sugar in the lemonade, instead of having the sugar sink to the bottom.

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