Pasta, Edible Mushroom, Carbonara Sauce, Food and drink, Mediterranean cuisine, White Mushroom
Roast Your Lemons For Naturally Sweeter Lemonade
A glass of classic lemonade is pretty much perfect, but for a sweeter twist that might even let you cut down on the added sugar, try roasting the lemons before squeezing them.
Cooking fresh fruit caramelizes its natural sugars and deepens its flavor. Roasting lemons also mellows their sourness and can even add a subtle smokiness to your lemonade.
To roast lemons, start by heating the oven to 400 degrees Fahrenheit, then cut the fruits in half and place them cut-side-down onto a lightly greased baking sheet.
Roast the lemons until they're blistered and slightly scorched around the edges. Let them cool, juice them, and strain through a fine-mesh sieve to remove all the peels and pulp.
Now you have some naturally sweet, subtly sour, and lightly smoky lemon juice that you can sweeten more if desired. The overall effect is even better if you also toast your sugar.
Spread white sugar out on a baking sheet and toast in the oven at 300 degrees Fahrenheit, keeping a close watch until it's lightly browned, but not caramelized or melty.
You can add the toasted sugar directly to your roasted lemonade or make it into a simple syrup first. You'll get a truly unforgettable glass of concentrated lemon sweetness.