Excellent Portable Lemonade
Ingredients
Directions
Make the concentrate
Rasp the rind of a very fine juicy lemon with a quarter-pound of sugar, reduce it to powder, and pour the strained juice of the fruit over it.
Press the mixture into a jar.
Serve
When desired, dissolve a tablespoonful of the concentrate in a glass of water.
If too sweet, add a very small portion of citric acid when drinking.
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 (in the method)
- Supplies the juice for sourness and the rind for aroma.
- Sugar (in the method)
- Sweetens the concentrate and, rubbed with the rind, helps draw out its oils.
- Citric acid (in the method)
- Adds extra sourness to a drink that tastes too sweet.
The step that matters
Rasping the rind into the sugar. Rubbing the rind with sugar breaks open its oil-containing cells and releases aromatic oils into the sugar. Working until the mixture is a fine powder gives a more fragrant concentrate, while coarse pieces release less flavour.
“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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