Lemonade, &C
Ingredients
Directions
Prepare
Grate the yellow rinds and add them to a gallon of water.
Boil 3 pounds of loaf sugar with 3 pints of water to make a syrup.
Make and bottle the lemonade
Add the juice of the fruit to the syrup and stir until almost cold.
Mix the syrup with the water and strain through muslin.
Bottle the lemonade for use.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Yellow rinds
- Their oils give the lemonade a strong citrus aroma and flavour.
- Loaf sugar
- Dissolved in the syrup, it provides sweetness that balances the sourness.
- Juice of the fruit
- Supplies the acidity and bright, tart citrus flavour.
The step that matters
Stirring the juice into the syrup until almost cold. Heat dulls the fresh aroma and flavour of citrus juice, so letting the syrup cool before the juice goes in keeps the lemonade bright and fresh-tasting.
“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
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 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.