How do you make lemonade less acidic?
Lemonade can be made less acidic by adding salt to it. Use sea salt if available and if you add black salt (available at many health food stores) not only it will be less acidic it is more tasty Apporximately 1 to 2 teaspoons per liter should suffice.
They are also more acidic than the Meyer. I was certain they would take a lot more sugar than the Meyers. One of the best ways to make lemonade is to make a simple syrup first, mixing one part sugar and one part water in a pot, bring to a simmer until the sugar dissolves.
If you just add sugar to cold water and lemon juice it’s unlikely to dissolve completely. I don’t know if he was planning on making a syrup in his version of lemonade, but once I barged in, he left that part to me. I made the syrup.
The kitchen was sticky with lemon juice and syrup but in the end it was worth it. We had fresh lemonade which cost pennies to make, wasn’t loaded with high fructose corn syrup and used a “recycled” container (our plastic juice pitcher). And it was fun!
My mother came over and we all tasted both lemonades. The Eureka lemonade was voted “more refreshing” and “more traditional” by two to one. I preferred the Meyer lemonade.
Surprisingly, the Eureka lemons only needed about 1/2 cup more syrup than the Meyer, but it was still a more acidic lemonade. Ultimately, we mixed the two together and wound up with about a gallon of wonderful lemonade. Heat in a pot until sugar dissolves.
Yields 3 cups syrup. Obviously, taste in lemonade is a personal preference. If you want it sweeter, add more syrup.
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