| 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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