Jelly Lemonade
Ingredients
Directions
Prepare the rind
Pare the yellow rind thinly from two oranges and six lemons.
Steep the rind four hours in a quart of hot water.
Make the syrup and combine
Boil a pound and a half of loaf sugar in three pints of water, skimming until clear.
Pour the sugar mixture into the water mixture.
Add the juice of six oranges and twelve lemons and mix.
Strain and store
Strain through a jelly-bag until clear.
Keep cool until needed.
If keeping for several days, put in clean glass bottles and cork tightly.
If for a small party, use half the quantity.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Loaf sugar (in the method)
- Provides sweetness and body to the lemonade.
- Lemon juice (in the method)
- Supplies the sharp acidity that defines the lemonade's flavour.
- Orange juice
- Adds fruity acidity and sweetness alongside the lemon juice.
- Orange and lemon rind
- Steeping releases aromatic oils from the peel into the liquid.
The step that matters
Skimming the boiled sugar syrup until clear. Boiling sugar brings impurities and foam to the surface. Removing them as they form keeps the syrup clean, so the finished lemonade is clear rather than cloudy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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