Buratino Lemonade Recipes

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BURATINO LEMONADE



Buratino Lemonade image

Make and share this Buratino Lemonade recipe from Food.com.

Provided by Pavel Titov

Categories     Beverages

Time 4m

Yield 1 serving(s)

Number Of Ingredients 6

150 ml orange juice
1 teaspoon honey
1/3 ounce raspberry flavored syrup
2/3 ounce lemon juice
1 3/4 ounces simple syrup
200 ml soda water

Steps:

  • Mix all ingredients except soda water using mixer.
  • Pour resulting mixture into glass, add soda water and ice.

Nutrition Facts : Calories 96.9, Fat 0.3, Sodium 43.5, Carbohydrate 23.8, Fiber 0.4, Sugar 19.4, Protein 1.2

ROASTED BRANZINO WITH LEMONS



Roasted Branzino with Lemons image

Provided by Giada De Laurentiis Bio & Top Recipes

Categories     main-dish

Time 57m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons olive oil
8 ounces pancetta, diced into 1/4-inch pieces
Vegetable oil cooking spray
2 (1 1/2-pound) whole branzino (or striped bass or red snapper), cleaned, heads removed and filleted
Kosher salt and freshly ground black pepper
2 lemons, zested
1/4 cup roughly chopped fennel fronds
2 tablespoons chopped fresh thyme leaves
2 lemons, thinly sliced
1 medium bulb fennel, thinly sliced
1/2 cup white wine
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F.
  • In a small skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring occasionally, until brown and crispy, about 8 to 10 minutes. Drain on paper towels. Set aside.
  • Lay a piece of heavy-duty foil on a baking sheet. Spray the foil with vegetable oil cooking spray. Lay the fish fillets, skin side down on the foil in a single layer and season with salt and pepper, to taste. In a small bowl, mix together the lemon zest, fennel fronds and thyme. Spoon the mixture over the fish. Arrange the lemon and fennel slices on top of the fish and sprinkle with the cooked pancetta. Pour the wine on top. Lay another piece of foil on top and crimp the edges of both pieces to form a packet. Roast until the flesh is flaky and cooked through, about 25 to 30 minutes. Remove the baking sheet from the oven and let sit for 5 minutes. Carefully remove the top piece of foil. Put the cooked lemon slices and fennel on a platter. Carefully transfer the fish to the platter on top of the fennel and lemon slices. Garnish with parsley and serve.

BEST LEMONADE EVER



Best Lemonade Ever image

This is a very refreshing drink!

Provided by Jo

Categories     Drinks Recipes     Lemonade Recipes

Time 4h35m

Yield 10

Number Of Ingredients 3

1 ¾ cups white sugar
8 cups water
1 ½ cups lemon juice

Steps:

  • In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
  • Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.

Nutrition Facts : Calories 144.6 calories, Carbohydrate 38.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 6.1 mg, Sugar 35.8 g

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