MollyGoat
05-10-05, 07:05 AM
Hard Lemonade (very easy!)
By:
Category: Beverages/Smoothies
This recipe is suitable for a: vegetarian/vegan/raw diet.
Ingredients:
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2 packets active dry yeast
1-2 cups sugar (if you want it to turn out sweet, use the larger amount. I prefer it non-sweet.)
6-8 lemons (if they are super-teeny, even 10)
1 gallon (or so) of lukewarm water
Instructions:
-----------------------------------------------------
First: this is NOT an exact science and pretty darn hard to mess up!
1) Wash a large jar or jug (I use a giant old pickle jar--a Carlo Rossi jug would be ideal). Wash it really well, with hot water.
2) Mix the yeast, sugar and water together in the jar. Set aside.
3) Cut up your lemons into slices. Do not remove the peel. Just cut them up, maybe 6 slices per lemon.
4) Put the lemons in the jar. It's OK if you're using a Carlo Rossi jug and you just have to stuff them in there. It doesn't matter.
5) Take a plastic bag (like one of the bags from the produce section of the grocery store) and rubber-band it over the opening of your jar. DO NOT rubber-band it tightly--leave lots of slack.
6) Put the jar somewhere where it won't be in the way.
8) The plastic bag will fill with gas from the fermentation. Let the gas out of the bag every day or so and re-rubber-band it. When the bag stops filling up, your lemonade is done. This will take 3-7 days.
9) Cover your lemonade and put it in the refrigerator. Drink it cold. Get more soused than you think you will because this stuff packs a punch you wouldn't guess at from the taste.
Additional comments:
-----------------------------------------------------
WAY better than the too-sweet, soda-like commercial hard lemonades. A little like a cross between hefeweizen and regular homemade lemonade. Yum!
You could do this with limes too but I never have yet.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By:
Category: Beverages/Smoothies
This recipe is suitable for a: vegetarian/vegan/raw diet.
Ingredients:
-----------------------------------------------------
2 packets active dry yeast
1-2 cups sugar (if you want it to turn out sweet, use the larger amount. I prefer it non-sweet.)
6-8 lemons (if they are super-teeny, even 10)
1 gallon (or so) of lukewarm water
Instructions:
-----------------------------------------------------
First: this is NOT an exact science and pretty darn hard to mess up!
1) Wash a large jar or jug (I use a giant old pickle jar--a Carlo Rossi jug would be ideal). Wash it really well, with hot water.
2) Mix the yeast, sugar and water together in the jar. Set aside.
3) Cut up your lemons into slices. Do not remove the peel. Just cut them up, maybe 6 slices per lemon.
4) Put the lemons in the jar. It's OK if you're using a Carlo Rossi jug and you just have to stuff them in there. It doesn't matter.
5) Take a plastic bag (like one of the bags from the produce section of the grocery store) and rubber-band it over the opening of your jar. DO NOT rubber-band it tightly--leave lots of slack.
6) Put the jar somewhere where it won't be in the way.
8) The plastic bag will fill with gas from the fermentation. Let the gas out of the bag every day or so and re-rubber-band it. When the bag stops filling up, your lemonade is done. This will take 3-7 days.
9) Cover your lemonade and put it in the refrigerator. Drink it cold. Get more soused than you think you will because this stuff packs a punch you wouldn't guess at from the taste.
Additional comments:
-----------------------------------------------------
WAY better than the too-sweet, soda-like commercial hard lemonades. A little like a cross between hefeweizen and regular homemade lemonade. Yum!
You could do this with limes too but I never have yet.
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.