Meyer Lemonade Recipes
MEYER LEMONADE WITH MINT
Great for warm summer days.
Provided by NSTARK
Categories Drinks Recipes Lemonade Recipes
Time 2h15m
Yield 6
Number Of Ingredients 4
Steps:
- Strain the lemon juice into a pitcher, and add the water, powdered sugar, and mint. Stir until the sugar has dissolved. Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 67.1 calories, Carbohydrate 24.4 g, Fat 0.4 g, Fiber 6.1 g, Protein 1.6 g, SaturatedFat 0.1 g, Sodium 7.6 mg, Sugar 10.2 g
MEYER LEMONADE (SUGAR FREE)
I came up with this after buying some meyer (sweet) lemons. It is basically water with a combination of meyer lemon juice and regular (sour) lemon juice. Sometimes I add a little Truvia. You don't need a sweetener but can add your sweetener of choice if you like. The amounts are very inexact and depend on your taste. I generally use the juice of one meyer lemon with a smaller amount of the sour lemon juice. I am giving the directions for one serving.
Provided by coconutty
Categories Beverages
Time 2m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 3
Steps:
- Juice the meyer lemon and add it to the water.
- Juice a little of the regular lemon and add it.
- Taste and add a little more sour lemon juice if desired.
- Add sweetener if desired.
- Add ice cubes if desired.
Nutrition Facts : Calories 46, Fat 0.6, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 19.4, Fiber 7.4, Sugar 2.1, Protein 2.2
MINT MEYER LEMONADE
This refreshing take on an old-school favorite makes a great sipping-cocktail for the grownups, thanks to the optional vodka.
Provided by Food Network
Categories beverage
Yield 2 quarts
Number Of Ingredients 5
Steps:
- Place the mint and sugar in a small saucepan with 1 cup water. Bring to a simmer, stirring until the sugar dissolves, and then remove from the heat and let stand 15 minutes. Strain the mint simple syrup into a large pitcher, and stir in the lemon juice and 6 cups cold water. Serve over ice and garnish with mint leaves and/or lemon slices. Add a shot of vodka to each glass, if desired.
MEYER LEMONADE
I had some leftover juice and I put this together from a few different lemonade recipes. I was in a hurry and didn't let the simple syrup cool completely before adding the juice and room temerature water. This was really good warm. Preperation includes cooling time.
Provided by cookee monster
Categories Beverages
Time 1h10m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Heat one cup of water with sugar and heat until sugar is disolved. Put aside to cool. Then add juice and two cups of cold water. Refrigerate.
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- Using a citrus juicer, squeeze the juice from each lemon half, emptying the juicer out as it gets full or clogged.
- Once all of the lemons are juiced, carefully pour the juice through a fine mesh sieve to remove and seeds and pulp.
- Combine 1 cup of your freshly squeezed juice, granulated sugar, and cold water in a large pitcher. Mix well and serve cold, with ice if desired.
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- In a small saucepan combine the water, honey and sugar and set over medium heat. Stir until the sugar and honey are dissolved then bring the mixture to a simmer. Let simmer for 5 minutes. Remove from the heat and add in the fresh thyme. 5 sprigs for a subtle thyme flavor, 10 for stronger. Let steep 30 minutes to one hour. The more thyme sprigs you use and the longer you steep it the stronger the thyme flavor. Strain out the thyme and pour into a resealable container or jar. Place in refrigerator until completely chilled. This can be made a day ahead of time. This makes a little over a cup of syrup.
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- To sterilize the canning jars, separate jars, lids, and rims. Put them in a boiling water and simmer for 10 minutes. Remove from the water and let them cool and dry on a clean kitchen towel.
- Juice your Meyer lemon to make about 2-1/2 cup. Strain the juice in a fine mesh to catch any seeds or pulp; discard them.
- Mix 2-1/2 cup of Meyer lemon juice and 2 cups sugar in a pot over medium heat. Whisk the mixture and simmer until the sugar dissolves. When the syrup starts to boil, remove from heat.
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- In a pitcher, combine the Meyer lemon juice, sliced Meyer lemon, Calamansi lime juice and mint leaves together. Muddle the mint leaves a little bit until slightly bruised. Add the coconut water and sugar. Stir to mix well. Chill in the refrigerator.
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- Salads. Peel and remove the pith of a few Meyer lemons. Chop the lemon flesh and mix with plenty of chopped parsley, toss with some fruity extra-virgin olive oil and salt.
- With Fish. The bright sweetness of Meyer lemons makes them a great match for fish. Bake fish with thin slices of Meyer lemon on top or simply serve a few wedges for squirting alongside your favorite baked, broiled, steamed, or grilled fish.
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