Making lemonade is not a rocket science but still it tastes different if you taste it at various places. Making sugar syrup is the key for me. I take about 1/2 sugar, 3/4 cup water and heat in a small saucepan on low heat until the sugar is dissolved completely. For that extra zing I add 2 tsp orange peel into it once it comes to room temperature. Use as per your requirement and you can keep the remaining syrup in a clean bottle inside the refrigerator.
Today's recipe has been adapted from Shatbhi Basu's Cucumber & Curry Leaf Lemonade. This recipe is a part of the Sparkling Himalayan Contest , exclusively for IFBM 2014 participants.
60 ml Orange juice
2-3 Lime Wedges
30 ml Sugar Syrup
15 ml Lime juice
Sparkling Himalayan water (you may substitute with Club Soda)
Few Curry leaves
1 tsp rinds of Orange
Fill a tall glass with lots of ice cubes, add lime wedges and add little crushed curry leaves. Add orange juice stir it and add lime juice. Time to add sugar syrup and finally sparkling Himalayan water (or club soda).
Unlike other club soda Himalayan sparkling water has a mild fizz along with it. Stir well and serve this perfect Orange and curry leaf lemonade. Cheers!