Lemonade for Invalids
Ingredients
Directions
Prepare
Pare off the rind of the lemon thinly; cut the lemon into 2 or 3 thick slices, and remove as much as possible of the white outside pith, and all the pips.
Steep and strain
Put the slices of lemon, the peel, and lump sugar into a jug; pour over the boiling water; cover it closely.
Let steep for 2 hours.
Strain or pour off from the sediment.
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
- Lemon
- Supplies the sour acidity, while the peel adds aromatic oils to the drink.
- Boiling water
- Hot water draws flavour and aroma out of the lemon slices and peel.
The step that matters
Cover the jug closely while steeping. Covering keeps the heat in and stops the volatile aromatic oils from the peel escaping, so the flavour is carried into the liquid.
“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.
More lemonade recipes
You might also like
Lemon Whey33 recipes
Lemon Wine31 recipes
Lemon Squash10 recipes
Lemon Essence8 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.