Refreshing Juice Quotes

We are custodians. We are stewards. Our actions are being watched by others around us. Someone is looking up to us as we take each breath. We can be just a grape or we can be the juice that offers simplicity, nourishment and refreshment. Extract and empty your goodness. Pass it into the hearts of the people looking up to you. It will multiply beyond your highest good.

Lizzie, Lizzie, have you tasted For my sake the fruit forbidden? Must your light like mine be hidden, Your young life like mine be wasted, Undone in mine undoing, And ruined in my ruin, Thirsty, cankered, goblin-ridden?'— She clung about her sister, Kissed and kissed and kissed her: Tears once again Refreshed her shrunken eyes, Dropping like rain After long sultry drouth; Shaking with aguish fear, and pain, She kissed and kissed her with a hungry mouth. Her lips began to scorch, That juice was wormwood to her tongue, She loathed the feast: Writhing as one possessed she leaped and sung, Rent all her robe, and wrung Her hands in lamentable haste...

Chilled Honeydew and Toasted Almond Milk Soup • MAKES 4 SERVINGS • THIS REFRESHING SUMMER SOUP HAS a delightful sweetness and stunning pale green hue from the melon, enhanced with a little honey and balanced with lime juice. It gets a lightly nutty taste and creamy body from almond milk, which can be made easily as written here, with toasted almonds, a step I think is well worth it, but for a shortcut, you can also use store-bought. Coconut or cashew milk would work nicely too. The garnish of sweet-tart green grapes and floral, fresh basil ribbons adds a beautiful crown of flavor and texture.

Milo nibbled carefully at the letter and discovered that it was quite sweet and delicious — just the way you’d expect an A to taste. “I knew you’d like it,” laughed the letter man, popping two G’s and an R into his mouth and letting the juice drip down his chin. “A’s are one of our most popular letters. All of them aren’t that good,” he confided in a low voice. “Take the Z, for instance — very dry and sawdusty. And the X? Why, it tastes like a trunkful of stale air. That’s why people hardly ever use them. But most of the others are quite tasty. Try some more.” He gave Milo an I, which was icy and refreshing, and Tock a crisp, crunchy C.

Every evening the girls of the house gathered about me on the mats, and after chasing away Kory-Kory from my side—who nevertheless, retired only to a little distance and watched their proceedings with the most jealous attention—would anoint my whole body with a fragrant oil, squeezed from a yellow root, previously pounded between a couple of stones, and which in their language is denominated ‘aka’. And most refreshing and agreeable are the juices of the ‘aka’, when applied to ones, limbs by the soft palms of sweet nymphs, whose bright eyes are beaming upon you with kindness; and I used to hail with delight the daily recurrence of this luxurious operation, in which I forgot all my troubles, and buried for the time every feeling of sorrow. Sometimes

Soba noodles with eggplant and mango This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or turn it into a light main course by adding some fried firm tofu. Serves 6 1/2 cup rice vinegar 3 tbsp sugar 1/2 tsp salt 2 garlic cloves, crushed 1/2 fresh red chile, finely chopped 1 tsp toasted sesame oil grated zest and juice of 1 lime 1 cup sunflower oil 2 eggplants, cut into 3/4-inch dice 8 to 9 oz soba noodles 1 large ripe mango, cut into 3/8-inch dice or into 1/4-inch-thick strips 12/3 cup basil leaves, chopped (if you can get some use Thai basil, but much less of it) 21/2 cups cilantro leaves, chopped 1/2 red onion, very thinly sliced In a small saucepan gently warm the vinegar, sugar and salt for up to 1 minute, just until the sugar dissolves. Remove from the heat and add the garlic, chile and sesame oil. Allow to cool, then add the lime zest and juice. Heat up the sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander, sprinkle liberally with salt and leave there to drain. Cook the noodles in plenty of boiling salted water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry on a dish towel. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours. When ready to serve add the rest of the herbs and mix well, then pile on a plate or in a bowl.

You’re a miserable wretch,” she accused, too weak to even wipe the tangy drops of juice from her chin. He set the glass down, dipped a cloth in a bowl of water, and gently dabbed the lemonade from her parted lips. “I know.” “I think you’re a vile son of a bitch.” He wiped her chin, his touch achingly gentle. “I know that too.” “I’ll see you dead.” “Someday, perhaps. But not now.” He dragged the cool cloth over her neck, her throat, the soft swell of her breasts, refreshing it with water and wiping up the spilt lemonade. “Maybe in thirty, forty years or so . . . depending on which one of us outlives the other.

A well-known skin specialist patronized by many famous beauties charges seventy-five dollars for a twenty-minute consultation and eight dollars for a cake of sea-mud soap. I get more satisfaction and just as much benefit out of applying a purée of apples and sour cream! [...] Of course, all masques should COVER THE NECK too. [...] Masques should only be used ones or twice a week. [...] While the masque is working, place pads soaked in witch hazel or boric acid over your eyelids and put on your favorite music. [...] A masque really works only when you're lying down. Twenty minutes is the right length of time. Then wash the masque off gently with warm water and follow with a brisk splash of cold water to close the pores. [...] For a luxurious once-a-week treatment give your face a herbal steaming first by putting parsley, dill, or any other favorite herb into a pan of boiling water. (Mint is refreshing too.) Hold a towel over your head to keep the steam rising onto your face. The pores will open so that the masque can do a better job. [...] Here are a few "kitchen masques" that work: MAYONNAISE. [...] Since I'm never sure what they put into those jars at the supermarket, I make my own with whole eggs, olive or peanut oil, and lemon juice (Omit the salt and pepper!). Stir this until it's well blended, or whip up a batch in an electric blender. PUREED VEGETABLES - cucumbers, lemons, or lettuce thickened with a little baby powder. PUREED FRUITS - cantaloupe, bananas, or strawberries mixed to a paste with milk or sour cream or honey. A FAMOUS OLD-FASHIONED MIXTURE of oatmeal, warm water, and a little honey blended to a paste.

I fell asleep at nine that night and didn’t move until nine the next morning, waking up still dressed and wrapped like a pupa in the Park Hyatt’s comforter. Marlboro Man wasn’t in the room; I was disoriented and dizzy, stumbling to the bathroom like a drunk sorority girl after a long night of partying. But I didn’t look like a sorority girl. I looked like hell, pale and green and drawn; Marlboro Man was probably on a flight back to the States, I imagined, after having woken up and seen what he’d been sleeping to all night. I made myself take a warm shower, even though the beautiful marble bathroom was spinning like a top. The water hitting my back made me feel better. When I came out of the bathroom, refreshed and wearing the Park Hyatt robe, Marlboro Man was sitting on the bed, reading an Australian paper, which he’d picked up down the street along with some orange juice and a cinnamon roll for me in hopes it would make me feel better. “C’mere,” he said, patting the empty spot on the bed next to him. I obliged. I curled up next to him. Like clockwork our arms and legs began to wrap around each other until we were nothing but a mass of flesh again. We stayed there for almost an hour--him rubbing my back and asking me if I was okay…me, dying from bliss with each passing minute and trying to will away the nausea, which was still very much hovering over our happiness.

I had a dream where I was in a place that served steak and mashed potatoes and the soup! The pasta soup was heavenly even better than my mother’s homemade recipe. Every spoonful of the soup reminded me of the sun. The mashed potatoes were so smooth that they could slide down my gullet. The steak was medium-rare, my favorite, and every bite reminded me of the steak my mom made but it was one hundred and one times better.  And there was also iced tea and every sip of it felt refreshing like a cold, winter morning with the sun shining merrily and my mom and I throwing snowballs at each other. I  ate and drank until I could eat no more. I felt as if my stomach was about to combust. But then in came the tiramisu. It was better than anything I had ever tasted. The rich smell of coffee wafted up from it. It reminded me of the coffee shop my mom went to when I was little. Despite the fact that my stomach was about to explode I managed to fit in three more slices of tiramisu before I could eat no more. But then came the Ice cream. It was my favorite flavor, mango. The ice cream was silky and sweet. It was like I was on a sunny June morning, a ray of sunlight shining in my face. The sensation intensified as mango juice dribbled down my chin like sunlight itself. I managed six scoops before I was sure my belly would explode. Every moment of eating the ice cream was sunsational. Finally came the float. It was vanilla ice cream on top of some Fanta even though my mom insisted root beer was one hundred times better. It tasted amazing. It was like the early spring making our ice crack in the pond on which my mother and I go ice skating every winter. It was happy but also sad at the same time as if my old life called back for me.

My first encounter with the bittersweet taste of the Moro, a Sicilian blood orange, was sitting outside under a gnarled olive tree, during the height of a June heat wave. Small puffs of cloud the only blemish in the otherwise perfect blue sky, the bloodred flesh yielding a juice so refreshing it felt as close to perfect as I've ever come. The second encounter came at a fish market in Catania, where a group of men in flat caps spooned red-orange mounds of Moro granita into their mouths between games of cards. I was back in my dad's world, and the memories of oranges were everywhere.

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Berry Good Smoothie When trying to eat healthy, smoothies are your best friend. They taste great, they are packed full of fruit, and they're healthy. I feel as though we often forget about smoothies in our day to day life. Take full advantage of using smoothies when trying to keep a well-balanced diet. They make great snacks in between meals, are refreshing, and can cure cravings when you're looking for something sweet. When it comes to smoothies there's some really cool creations you can make and you can decide what you like the best, but here’s three great short recipes to get you started. Ingredients– - 1 Banana - 1/2 cup of Strawberries - 1/3 cup of Blackberries - 1/2 cup of Blueberries - 1/2 cup of Greek or Regular Yogurt - 5-6 Ice Cubes - 1/4 cup of Orange Juice Directions– Blend all of that goodness together. If consistency is too thick, add a bit more of milk to fit liking. Adjust flavors to fit desired taste. Serve.

Oh, that’s simple and so refreshing, isn’t it? It’s four cups of cold water—the water has to be cold—followed by the juice of six lemons. Now, the trick is to hand squeeze them. You can’t use one of those fancy juicers or the bits of seed will end up in there and change the taste. You’ll also need a simple syrup, which consists of one cup of granulated sugar, boiled down into one cup of water. You have to let that cool down first, before adding it to the lemonade.” Two miles…. Nana continued. “Finally, you mix it all together with a wooden spoon. No whisks! Whisks will make it frothy, and no one likes frothy lemonade. Add some ice cubes at the end and a few slices of lemon, and you’ve got yourself a great glass of lemonade.

The first boozy concoction to come from apples was cider. Americans refer to unfiltered apple juice as apple cider and usually drink it hot with a cinnamon stick. But ask for cider in other parts of the world and you’ll get something far better: a drink as dry and bubbly as Champagne and as cold and refreshing as beer. When we drink it at all in North America, we call it hard cider to distinguish it from the nonalcoholic version, but such a distinction isn’t necessary elsewhere.

Rosania says. “To keep them to myself would be unimaginable. Wine is meant to be shared.” It’s a refreshing attitude, particularly if you are on the receiving end of it. The night before the auction I personally consumed, by my best estimate, over $20,000 worth of his wine—including the 1945 Mouton and the 1947 Cheval Blanc—and I was one of fourteen drinkers.

Favourite Fresh Fruit Salad   This best fresh fruit salad you can prepare with any fresh fruits available in any season. It is very refreshing and also very low in calories. I normally use different fresh fruits to make this salad which depends on the season. You will never want to try any of the disgusting can fruit salads available in the market once you master this one.   5 servings Prep time:    Ingredients Take ½ cup of each fruit Raspberries Blueberries Bananas (sliced and peeled) Kiwi fruit (sliced and peeled) Pineapple (cored, sliced and peeled) Peaches (sliced and peeled) Red grapes (halved) Mangoes (hulled and sliced) Strawberries (sliced, skinned and cored) Watermelon and Cantaloupe Juice of 1 fresh-squeezed lemon Honey or granulated sugar to taste   Instructions 1.    First step is to prepare the banana dressing. 2.    Take a small bowl, mash a banana with a fork. 3.    Add just a small amount of lemon juice but you can add more if you want more consistency. 4.    Add sugar or honey to sweeten the dressing. 5.    Set aside the banana dressing to use it later. 6.    Take the Watermelon and Cantaloupe and remove their flesh and cut into bit-size pieces. 7.    Take a large bowl and combine all the mixed prepared fruits. 8.    Add prepared banana dressing over the prepared fruits. 9.    Gently toss the fruits to coat the complete layer. 10. Cover it and refrigerate for few hours before serving. 11. You can serve it in chilled cocktail glasses to make it look appetizing.   Serving suggestions   Top this fresh salad with chopped nuts.

Frank heard the glass of water thump on the stand that he now imagined might be beside the bed, which meant it was. Finally something firm to grasp, in his mind and with his hand. He reached out very slowly, as he didn’t want to risk tearing the gauze that was so precariously holding his vital organs together. He felt wood. His fingers slid shakily over the corners of the table, feeling their reality, their solidity. He tried to picture it in his head, all rough hewn and unpainted, but the white kept slipping in, even though he knew Mexicans rarely painted anything with a neutral color. Still, there it was, a whitewashed bed stand in his mind. He tried to overlook it, and reached up higher to find the glass cylinder full of what his body was screaming out for, water. That was why he felt so tight, he figured. His tissues and muscles had all dried up, and he needed to rehydrate them before even attempting to move. So at last, grasping the all important container, his fingers straining against its mighty heft, he slowly slipped it to and then off of the edge of the little table. Vast oceans of bluey refuge sloshed against their constraints, spilling their powerful waves over the side, across his sleeping hand, and onto the bed sheets below that were undoubtedly as white as Santa’s fucking beard. But the spill, the great cresting of the breakers over the levee walls, tremendous in its awesome power and glory, had only served to excite him, to intrigue him, the refreshment that the backside of his hand was lapping up osmotically served only to stoke the great thirst within him, and with God steadying his hand, he tipped his gauze laden head up, muscled the glass towards his mouth with veins rippling in his arms, and tipped it. It was not a perfect pour. Water splashed against his forehead, his eyes still clenched tightly in their death struggle against the white, as he had no idea where his mouth was at that point anyway. But he really didn’t give a shit where the life giving fluid went, for he had become a very gauzey sponge, and his tissues would reach their strange and parched tendrils across the entire room if they must to soak up the precious juices that would in turn dissolve their steely grip and allow him to rise from his low perch and sallie forth across the blue fields of agave that awaited a non-suicidal tourist’s itinerary, just outside the door he could not remember but which must surely be bolted to an opening that must surely be the gateway to the very room in which he must surely be attempting to drink.

Two minutes later, the ball whizzed by Pedro again. This time the ball struck the lower right corner of the net. At the end of the second quarter, the Cougars were down by two goals. Pedro’s eyes were downcast as he walked off the field for the halftime break. His teammates did not look happy. “Okay,” the coach called out. “Time for some refreshments and a snack.” The Cougars gathered around the bench on the sideline.  Pedro opened the tin of coconut brownies that his mother had made. Then he passed the tin to Giles Boucher, who was beside him. Giles stared into the tin… and passed it along to the next kid. The next kid did the same thing. Meanwhile, Pedro started pouring passion fruit juice into cups. He set the cups on the bench. Pedro had filled half a dozen cups when he realized that nobody was taking them. Nor was anybody eating the coconut brownies. His teammates just stood around sipping water from their water

The meal was simple and excellent, sliced cucumbers with mint and heavy soured milk, a light pilah prepared with bits of lean lamb and chicken, stewed cherries and apricots, and a refreshing sherbet of fruit juices.

I looked at the girl serving refreshments to the guests, with a smile on her face. She was in her teens. She had put on an orange coloured churidar, with a yellow dupatta and had a frame on her eyes,making her chubby face pretty. I felt nothing special about her. That ‘; wow!’ factor was not there. Seconds later, I realised she stepped towards me and served me with a glass of juice and walked away. No talks, no smile, no eye to eye contact and definitely not love at first sight

The lost will be “punished with everlasting destruction from the presence of the Lord“ (2 Thess. 1:9). No one lives without God…. He gives you every breath you take. His kindness surrounds…. He makes the sun rise on both the evil and the good and sends rain on the unjust as well as the just (Matt. 5:45). He gives you the beauty of a summer evening, the coolness of a refreshing breeze…. He delights you with the taste of fresh crusty bread or the juice of a ripe peach. Perhaps you have experienced the ecstasy of love. These are God’s gifts…. All of these are blessings from God…. But in Hell, all this will be taken from you… all the dignity that you now have as an image bearer of God will be stripped from you…. The wicked will burn with fire but they will not be consumed.28 —EDWARD DONNELLY

ANTI-INFLAMMATORY TURMERIC TONIC Try this anti-inflammatory turmeric tonic, using a recipe created by chef Sarah Sugden. You’ll need: 6​pieces of fresh turmeric root, each piece roughly an inch long 3​pieces of fresh ginger root Juice from 2​lemons or oranges 2​tablespoons of manuka or raw honey 3​pinches of ground black pepper Wash or scrub away any dirt on the turmeric and ginger roots, but keep the skin on both. Place all the ingredients in a high-speed blender and blend until smooth. Strain through a nut-milk bag or fine sieve. You can have it straight up as a powerful shot or prepare a warming tea by adding three-quarters of a tablespoon to a mug of boiled water. For a refreshing and hydrating tonic, you can add it to sparkling water, ice and fresh mint leaves. For a metabolic boost, add a pinch of cayenne, while a pinch of cinnamon will improve blood flow and circulation

Recipe for Raspberry Vinegar A refreshing summer drink with a tingle like a carbonated punch. To make your own Raspberry Vinegar Concentrate: 6 cups fresh or frozen raspberries 1 cup white vinegar Pour vinegar over the berries, cover, and let brine for 2-3 days at room temperature. Strain out juice and discard the pulp. Measure the juice and add an equal amount sugar or honey, heating to dissolve. This will make about 1 quart concentrate. Pour a small amount in the bottom of a glass and fill with water. You’ll soon see what strength you enjoy! The quart of concentrate will make about 8 gallons of beverage but stores perfectly fine in a covered jar in the fridge for a long time. If you’re making a mega-batch (I often do 4-5 gallons of frozen berries at a time), you can preserve the concentrate by hot water bath canning quart jars for 15 minutes. Enjoy a taste of summer year ’round!

Never underestimate the power of freshly squeezed orange juice.

Most of the people get trouble in losing their belly fat. It is a big challenge to lose. But it is best to accept the challenge and show our body that it is not difficult. I am here to tell you how to lose belly fat without investing. 1. Lemon: lemon is an easily available ingredient found in everyone’s kitchen. It has various health kit like improving digestion, enhancing focus and increasing energy level. Lemon is low calorie beverage. One glass of lemon water helps to lose weight. Start your day with one glass of lemon and warm water juice and see you midsection getting smaller. 2. Ginger: add ginger in your tea will help you to lose weight. It increases your body temperature and helps burn fat more effectively. It is a natural remedy for a wide variety of digestive disorders, including upset tummy, vomiting, and gastritis. It also helps for cold and cough. It contains a type of caffeine that helps lose weight. 3. AppleCider Vinegar : apple contains lots of fibre and a good source of pectin. Including pectin in your meal can make you feel full and satisfied. It adds amazing flavour in your drink and helps with weight loss. Add apple cider vinegar in water before any meal. 4. Mint : mint and lemon water helps to detox your body. It also helps in decreasing your belly fat by removing additional bile from your gall bladder. Bile helps to store fat in everyone’s body. Mint is also naturally low in calories, and the antioxidants present in them can improve your metabolic rate and help you lose fat. 5. Aleo vera juice : sterol contains in aleo vera, which helps to lose abdominal fat. Also, being a laxative, it can result in weight loss. If you are looking to lose those extra fat quickly, turn aleo vera into juice and add it in your meal. One glass of aleo vera juice per day will help you lose weight. 6. Garlic: garlic helps to boost the energy level which can help to burn all the calories. It is great in detoxifying. Have raw garlic will help to lose weight faster. 7. Water melon : it contain 91% of water. Eat water melon before any meal. It will add substantial amount of calories in your meal, which will keep you feel full for a long time. 8. Beans : Regular consumption of different types of beans helps reduce body fat, develop muscles and improve the digestion process. Beans also help you feel full for a longer time, thus keeping you from overeating. 9. Cucumber : people do prefer to have cucumber before meal is because it is refreshing and low in calories. It contains 96% percent of water in 100 grams of cucumber. They are packed with mineral, vitamins and dietary fibre. 10. Tomatoes: One large tomato has just 33 calories. It contains a compound known as 9-oxo-ODA that helps reduce lipids in the blood, which in turn helps control belly fat. This compound also fights chronic diseases associated with obesity.

Mr. Butler’s Refreshing Cocktail one measure of cherry brandy one measure of gin squeeze of lemon juice splash of Cointreau sugar syrup to taste Shake all the ingredients together. To make a long drink, add soda water or bar quality lemonade. Garnish with a cherry.

You're always drinking apple juice. Do you have a Vitamin C deficiency?" "The only deficiency I have is the sixteen years I spent on this planet not knowing how good apple juice could be." "Isn't it the same everywhere?" "That's what I would have thought, till I tried it here. The apples here are just next-level delicious and perfect. The juice is naturally sweet, refreshing, and satisfying.

The waitress comes over with a tray of the official cocktail of the evening, the ELT French 40. It's a riff on a French 75, adjusted to suit us, with bourbon instead of gin, champagne, lemon juice, and simple syrup, with a Luxardo cherry instead of a lemon twist. "Here you go, ladies. As soon as your guests are here we will start passing hors d'oeuvres, but I thought you might want a little sampler plate before they arrive." "That is great, thanks so much!" I say, knowing that in a half hour when people start to come in, we'll have a hard time eating and mingling. We accept the flutes and toast each other. The drink is warming and refreshing at the same time. The platter she has brought us contains three each of all the passed appetizers we chose: little lettuce cups with spicy beef, mini fish tacos, little pork-meatball crostini, fried calamari, and spoons with creamy burrata topped with grapes and a swirl of fig balsamic. There will also eventually be a few of their signature pizzas set up on the buffet, and then, for dinner, everyone has their choice of flat-iron steak, roasted chicken, or grilled vegetables, served with roasted fingerlings. For dessert, there is either a chocolate chunk or apple oatmeal cookie, served toasty warm with vanilla ice cream and either hot fudge or caramel on top, plus there will be their famous Rice Krispies Treats on the tables to share.

What an exquisite pike recipe. It was stunning from the very beginning, with the beautiful vision of its chef striding through the silvered moonlight to present his dish. The plating and presentation showed a thorough grasp of modern cooking trends, an important skill for all chefs. Given how the entire crowd was leaning forward in their seats, I can only say that his plan to draw attention to himself and away from his competitors was a rousing success. Most Acqua Pazza recipes involve anchovies in some fashion, but as his used herb butter, he wisely omitted them. Had both ingredients been included, their flavors would have clashed, muddying the overall taste of the dish. That herb butter, in fact, was the keystone upon which the whole dish rested. The butter's mellowness melded with the strong-tasting juices of each individual ingredient, underscoring them with a common flavor and tying them together, while the refreshing scent of the herbs kept the powerful impact of the dish's flavor from lingering too long on the tongue, making it instead a sharp and quick jab. That in turn masterfully accentuated the strong fragrance of the in-season pike. Both the herb butter and the heat-resistant film worked in perfect harmony for the sole purpose of emphasizing the deliciousness of the chosen pike...

Interlude Jason’s Lemonade Item: [Jason’s Lemonade] (normal rank, common) A delicious citrus drink (consumable, beverage). Effect: Refreshing. Crafting requirements: Materials: 6 lemons. 1 and ¼ cups of sugar. 5 cups of water. Amounts of sugar and lemon juice can be adjusted, if you like it extra sweet or with bit of a twang to it. Tools: Mixing bowl. Cooking pot. Mesh strainer. Lemon/vegetable peeler. Lemon juicer (optional). Serving pitcher. Steps: Wash lemons. If they feel waxy, scrub them under hot water. Peel the zest from 6 lemons with a veggie peeler. You want the yellow zest, but don’t be too worried about getting some of the white. Set the peeled lemons aside. Cover the lemon zest with 1 and a quarter cup of sugar in a mixing bowl and combine by tossing. Cover with some cling wrap and leave for at least 2 hours, but longer is better. Leaving them overnight works very nicely. Bring 5 cups of water to the boil, in a pot on high heat. Turn off heat and pour in lemon-sugar mix. Bring water to a boil in a pot over high heat; turn off heat and add the lemon-sugar mixture, including the peel. Stir, then leave as the sugars dissolve, which should be about 5 minutes. Strain the liquid back into the mixing bowl through a mesh strainer to excise the peel. Do not add the lemon juice immediately. Let the liquid sit until room temperature; about half an hour should do. Cut the lemons in half and squeeze into the bowl through the mesh strainer. Pour lemonade into a serving pitcher, cover in cling wrap, and refrigerate until nice and chilly. Pouring the lemonade over ice without chilling it first will melt the ice and water it down, so get it nice and cold. I’d recommend a couple of hours. Then pour over some ice and prepare to get seriously quenched.

A Solo Foodie’s Delight on India’s Best Highway Project A Trip Fueled by Curiosity (and Hunger) I started this road trip with one mission — to enjoy the journey as much as the destination. As a solo traveler and self-proclaimed foodie, I decided to explore the culinary stops along India’s most celebrated highway project. What I found was far more delicious than I imagined. Dhabas with a Modern Twist This highway surprised me with its incredible mix of food options. Traditional dhabas still served hot parathas with butter, but now they had clean seating, proper parking, and quick service counters. I even found themed cafés and modern food courts serving global cuisine — a dream for travelers who like variety. Perfectly Planned Stops What made the experience even better was how these food joints were spaced out. I never had to worry about running too long on an empty stomach. From fresh sugarcane juice to piping hot tea, every stop offered a chance to refuel and refresh before hitting the road again. #modernroadmakers Boosting Local Flavors and Economy I noticed that many of these food joints were run by local families, serving recipes passed down for generations. This highway isn’t just connecting cities — it’s giving travelers like me a taste of regional flavors and supporting local businesses in the process. #india'sbesthighwayinfrastructureproject A Journey for the Taste Buds By the time my trip ended, I had tried everything from spicy pakoras to authentic thalis. This highway didn’t just get me where I needed to go — it turned my trip into a culinary adventure. For any traveler who loves food as much as the road, this stretch is a must-experience.

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