“When life gives you lemons, make some lemonade!” To me, both life and mama Zacharoula were so incredibly generous with lemons, among other things… So when I found myself with more than ten kilos of lemons from our farm, our fridge ended up overflowing with lemonade..
The special thing about this lemonade, that sets it apart from every other type, is that it really tastes like it was made just now, maintaining all the freshness of the lemon – which is because we don’t boil the juice or use syrup. Personally, I find all lemonades that require boiling more heavy-tasting, with the trademark sourness of lemons, which is why I choose this recipe to recommend to you. This recipe belongs to Kostas’ mother, Mrs. Aleka, and as soon as I met her, I also got to know her unique lemonade.
INGREDIENTS
- 700g of freshly squeezed, strained lemon juice
- 400g of sugar
- Peel from one lemon (bio or garden variety)
- 1 Ceylon cinnamon stick (optional)
INSTRUCTIONS
Squeeze the lemons, strain the juice and place it in a big, deep bowl, add sugar and begin stirring.
It takes patience, a beater and probably a disposable glove, because after you stir with the beater you’ll see there’s a bit of sugar that is yet to melt, so you’ll have to put on the glove and crush the leftover sugar until it’s done.
It’s the way I prefer, since you can, of course, melt the sugar manually from the start.
Place the juice in a jar, preferably a glass one, drop in the peel and the cinnamon and store it in the fridge.
