Vanilla Bean Lemonade with Fruit Nectars

Vanilla Bean Lemonade with Fruit Nectars – Candy Coated Culinista

I never pass up a chance to have lemonade when I see it on the menu and now I can have this interesting lemonade at home.

Yield/Serving: 6 pints
Prep Time: 20 min.
Difficulty level is: Easy

Slightly altered from: Preservation Pantry – Modern Canning

Ingredients
Lemonade

• 7 cups fresh lemon juice (from about 35 medium lemons)
• 1 vanilla bean
• 2 tsp almond extract (option instead of vanilla)
• 1 ½ cups granulated sugar
Mango Nectar
• 1 mango, peeled and chopped
• 1 cup of water
Guava Nectar
• 3 Guava, peeled and chopped
• 1 cup of water

Assembly
1. Assemble canning stations by creating a tidy filling station, cleaning the jars and lids and set up stove station.
2. Wash lemons under cold running water.
3. Roll lemons on the counter back and forth and pressing slightly.
4. Peel off rinds with a sharp knife.
5. Cut lemons in half and juice.
6. Cut vanilla bean in half from top to bottom and scrape the insides of the pod with a sharp knife saving the seeds.
7. Using a large stainless steel pot add lemon juice, 3 cups of water, sugar and vanilla bean pod and seeds.
8. Cook over medium heat until sugar has dissolved, stirring occasionally for about 5 minutes.
9. Pour liquid tough a fine meshed sieve into a heat resistant pitcher.
10. At the filling station keeping the jars and lemonade hot, fill the jars using a funnel. Ensure you leave a ¼” headspace.
11. Wipe each rim and secure lids.
12. Place jars in the water bath covered in 1” of water and once the water boils process for 10 minutes.
13. Remove jars and place on a tea towel and let rest for 24 hours, then check seal and label.
14. When serving lemonade add at a ratio of 1:1 or lemonade to water or sparkling water or sparkling wine.

Tips
• Use room temperature lemons to extract the most juice.
• If you don’t have a vanilla bean substitute with 2 tsp of vanilla extract.
• Save leftover lemons to stuff inside a chicken to roast.
• Use almond extract instead of vanilla
• Make fruit nectars to give some options like mango, guava, pineapple, peach watermelon or any seasonal fruits

Please Enjoy

My thoughts
Right now I am really into mango lemonade and watermelon lemonade. This will be a great base recipe to add my favourite fruits or even make this as a hard lemonade with vodka. I’m not fond of canning because there is just a lot of product and chances are I would be bored of the item no matter how long it was around the house. However; I wanted to give this a chance as I never tire of lemonade and I can change it up. I made some mango and guava nectar to give some options and I split the recipe and used almond extract as an option also. This is a recipe that you really can’t go wrong with and this is why I love it so much. I felt that the sugar level may have been too much; but it was the perfect amount as once you add the water the lemonade still is more sour than sweet. Canning really isn’t for everyone and I’m one of those people; if I can half batch or ¼ batch a recipe I will to make it work for me.

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Blueberry Limeade

Blueberry Limeade - Candy Coated Culinista

Blueberry Limeade – Candy Coated Culinista

Juice is almost extensively the only thing I drink as I am not a fan of water. I used to put in the singles shaker flavouring into my water; but then I thought these can’t possibly be good for me! I would always stay away from the ones containing aspartame but still I couldn’t even pronounce these ingredients. From there I went to making flavoured water with fruit, which did help the water go down better, but still not something I would run to drink. Nowadays I like to make home brewed iced-tea with or without fruit added, lemonades and other fruit juices at home.

Yield/Serving: approx. 500 ml
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 1 cup blueberries
• 2 golden delicious apples peeled and chopped
• 2 bosh pears, peeled and chopped
• 4 limes, squeezed
• 2 tbsp sugar
• 2 cups water

Assembly
1. Pour all the prepared ingredients into a blender.
2. Select the whole juice or juice setting on you blender and blend. (you may have to blend a second time depending on your blender.
3. Using a strainer, strain the juice into a glass bottle and refrigerate.

Tips
• On the second day there will be more fruit bits that float to the top. If your juice has lasted this long, strain the juice a second time and now you have the perfect juice.

Please Enjoy

My thoughts
It’s really hard to mess up a juice recipe as you can put in all your favourite fruits. I like that I am not spending four dollars on juice at one of the juice shops. Store-bought is great, but if you have the time and want to save a few dollars I say make your juice at home.

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