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South African Homemade Lemonade

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.4475
Energy (kCal)1357.96
Carbohydrates (g)349.64
Total fats (g)1.3446
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. The secret to perfect lemonade is to make a simple syrup by dissolving the sugar in warm water so that it’s dispersed evenly instead of sinking to the bottom. So if you have a stove handy, heat the sugar and water in a small saucepan and stir until its completely dissolved; otherwise just stir very well. | 2. Extract the juice from the lemons. I use my Granny’s juicer but you can do this anyway you like. | 3. Pour the juice and sugar water into a jug, throw in the raisins and leave for a while, overnight if possible, to allow them to start fermenting and give it a fizz. | 4. Before serving add about two cups of cold water and a bag of ice to the jug – more or less, depending on how strong you want it to be. If the lemonade is still a little sweet for anyone’s taste, chuck a slice or two of lemon into the glass. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    water 1 cup 0.0 0.0 0.0 0.0
    lemon juice 1 cup squeezed 53.68 16.836 0.8540000000000001 0.5856
    raisin 1 498.3 131.208 5.5935 0.759
    cold water ice - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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