| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Beverage |
8 |
Servings |
INGREDIENTS
| 2 |
qt |
Water |
| 3 |
|
Lemons |
| 1 |
|
Orange |
| 1 |
oz |
Citric acid |
| 2 |
lb |
Sugar |
INSTRUCTIONS
My wife makes a lemonade which is basically as follows: Place water,
citric acid and sugar in a saucepan and bring to the boil. Add rind of the
lemons and orange and simmer for five minutes. Add the juice of the lemons
and orange. Bring back to the boil, strain and bottle immediately in
sterile bottles.
This produces a syrup that can be diluted with water (carbonated or not,
hot or cold) to produce a very pleasant lemon drink. The use of the rind
ensures that that the lemon taste is more balanced that juice only recipes.
It is quite concentrated and goes quite a long way. It should keep
indefinitely in sealed sterile bottles, but I have never managed to keep
any more than a few weeks before drinking it.
MARK@HPCPBLA.BRI.HP.COM
(MARK SIMMS)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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