Some weeks ago I found a recipe on lemonade made from clementines and bergamot in the weekly newsletter issue 6/2013, so when I located a bergamot in my weekly vegetable box, I knew at once, that I wanted to make lemonade.
The peel of the bergamot has a lovely flavour of bergamot, which I recognise from Earl Grey tea. However, the in-side of the bergamote taste of a normal lemon.
This lemonade is a wonderful combination of sweetness and flavour of the clementines with freshness from the bergamote.
Bergamot can also be turned into bergamot-orange jam.
Lemonade with clementines and bergamot:
- 500 g (organic) clementines - peel from ½ the clementines and juice from all clementines
- 1 (organic) bergamot - peel and juice
- 100 g sugar
- 600 g water
- Peel the clementines (½ of the fruits) and bergamot with potato peeler, avoid to have to much of the white part of the peel.
- Squeeze all the citrus fruits and add the juice into a small cooking pot together with all the peels.
- Add sugar and water into the cooking pot as well. You can increase the sugar amount, if you want more sweetness in your lemonade.
- Cook the lemonade up to the boiling point and let it simmer for 5 minutes. Keep a lid on the cooking pot, so you maintain as much flavour in the lemonade as possible.
- After 5 minutes cooking, remove the cooking pot from the stove and let it rest for another 15 minutes.
- Pass the lemonade through a sieve and fill into storage bottles.
- Cool down the lemonade.
- Serve the lemonade with plenty of ice cubes.