Erin Recipe Reviews (Pg. 1) - (11423662)

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Vintage Lemonade

Reviewed: Mar. 21, 2012
Wonderful lemonade! Incorporating the flavor from the peels is such a great idea. Instead of peeling the rinds and cutting them into slices, I used a microplane to take just the zest off and mixed that into the sugar. After the sugar is dissolved in the hot water I strain the zest out with a fine mesh strainer. I would recommend not tweeking out and trying to get every last bit of the zest off the peel and to take care to get as little of the white part as possible. The first time I made this I tried to get ALL the zest off and I think it caused me to go over the same area more than once and even that little bit of white part added some bitterness to the end result. I also added a little extra water because the flavor was kind of strong for my taste but that could just be me. Great lemon flavor does lie in the zest and now I can't imagine why I never thought of using it before.
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