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Sour Lemonade, also known as "Sour Lemonaid," is an evenly balanced hybrid strain (50% indica/50% sativa) created through crossing the potent Lemonaid OG X Sour Dubble strains. This vibrant bud packs a super delicious flavor and soothing effects that will have you feeling kicked back and totally relaxed for hours on end.

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Both sweet and tart, lemonade soothes your parched throat and leaves you wanting more. Some kids love lemonade so much that they set up their own lemonade stand to sell this delicious drink to their neighbors! To get your own lemonade stand going, you only need a few simple ingredients: a pitcher, water, sugar, and some lemons. Just be careful.

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Tropicana Lively Lemonade. On a hot day at the state fair (or any other outdoor festival), no one is immune to the calls of the lemonade stand. The smell of freshly squeezed lemons, the sound of the juice being shaken up over ice, the sight of the finished drink being poured into tall cups—it's irresistible.

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Instructions. In a small saucepan bring the sugar and 2 cups of water to a boil to dissolve the sugar. Remove from heat. (This is your simple syrup) In a large pitcher, place ice and the remaining 5 cups of water (depending on how strong you like it). Pour in the lemon juice and simple syrup.

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Here's the basic idea: 2:1 ratio: Use 4 ounces lemonade to 2 ounces whiskey for a more boozy flavor. This version tastes a bit more like a lowball cocktail. 3:1 ratio: Use 6 ounces lemonade to 2 whiskey for a more balanced lemonade flavor. This one is easier for sipping and tastes a little more summery.

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1. Juice 8 lemons to get about 1 cup (240 mL) of lemon juice. Roll your lemons on the countertop to make them easier to juice. Next, cut your lemons in half and press them onto a lemon press over a pitcher or measuring cup. Twist the lemon halves over the press to get as much juice out as possible.

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Pour half of the sugar water from the first glass into a second glass. Be as precise as you can. This will be the glass for sugar and vinegar water. Set the leftover half cup of sugar water aside.

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Cut in half lengthwise, and squeeze into a liquid measuring cup. Add pulp to the juice, but discard any seeds. Continue juicing until you have 1 1/2 cups fresh juice and pulp. Dotdash Meredith Food Studios. Pour 7 cups ice-cold water into a pitcher. Stir in lemon juice and pulp, then add simple syrup to taste. Add ice.

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Traditionally sour mix is a variation on simple syrup made with freshly squeezed lemon and lime juices. Making sour mix at home is a simple way to improve the look and flavor of cocktails. Mixing up a batch takes around 10 minutes and is worth it with the fresh citrus creating refreshing cocktails with subtle flavors. Unfortunately, sour mix.

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Lemonade Sour. 5.0%. IBU 12. Make a splash with Sippin' Lemonade, our delightfully effervescent and refreshing Sour Ale. Brewed with real lemons and cane sugar, the flavor swings between sweet and tart to create a perfectly balanced brew that soaks up the sun. Available As: Find this Beer Now. Lemon.

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The Japanese lemon sour (レモンサワー) is a refreshing and crisp cocktail made with shochu, fresh lemon juice, soda water and sometimes simple syrup - served on the rocks in a highball glass. This citrusy and fizzy libation is super popular in izakayas and bars throughout Japan. Canned versions of sour drinks are sometimes branded as.

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Whizz to a puree, then add the rest of the water. Taste and add a little more sugar if necessary. 2. Pour into a jug add the slices of cucumber and a couple of sprigs of mint, then chill until.

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Step 1. Combine water and sugar in a pot. Tell's mixologists opt for organic cane sugar. "Dissolve the sugar slowly, in three parts just to perfect the texture," Tell says.

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Mix the lemonade: Pour the juice and the simple syrup sugar water into a serving pitcher. Add 2 to 3 cups of cold water and taste. Add more water if you would like it to be more diluted (though note that when you add ice, it will melt and naturally dilute the lemonade). If the lemonade is a little sweet for your taste, add a little more.

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Prep the lemons and add to blender: Wash the lemons to remove any waxy coating. Trim the hard stem end; cut the lemons into quarters and remove the seeds. Cut the quarters into large chunks. Add to blender. If your lemon has thicker skin, or if the blossom end is thick, trim it to reduce bitterness. Alison Bickel.

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Lemon sour has been booming in Japan since around 2017, still now. New canned lemon sour continuously comes out from various alcoholic beverage companies, besides, Izakaya restaurants attract Japanese alcoholic lovers with their original lemon sour recipes. Due to the pandemic restrictions, today, homemade lemon sour has been trending now.