9 different lemon species can be cultivated in Turkey. Depending on the cultivation region and territory of these species and types, the taste, acidity, aroma and brix changes.

 

Our company considers these different values and processes one lemon species that has the most suitable acidity, aroma, taste and brix for the lemonade syrup cultivated in a special region in the Mediterranean region.

 

The vesicles inside the lemon zest has 200 different molecules consisting of aldehydes, ketones and terpene materials. These molecules and aromas start to fade away and attenuate due to heat, light and passing time (storage) after the lemon fruit is collected. To avoid any aroma and molecule loss which the customers like, the lemon fruit arrives at our factory in the shortest time possible after it is collected from the field and any pesticide (medication) residues on the zest are cleaned.

 

The cleaned lemon zests are grated and put inside crystal beet sugar. The reason for putting inside sugar is to transfer the aroma and molecules in the zest naturally to the produced lemon syrup. The grated lemons are squeezed individually. The lemon juice and sugared lemon zest are mixed and supplied to the filling line after being strained. Thus, we obtain natural, additive-free and preservative-free lemonade syrup. Our lemonade syrups are packed in 1 litre, 2 litres, 5 litres and 10 litres format and stored at -18 C after being shocked at -40C.

 

The drink is prepared with 1/2.5, 1/3, 1/3.5 and 1/4 dilution based on desired lemon intensity and aroma.