Preparation info

  • Makes

    1½ pints

    concentrated juice
    • Difficulty


Appears in

Poor Cook: Fabulous food for next to nothing

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

  • About


  • 5 lemons
  • lbs granulated sugar
  • 1 pint boiling


Thinly pare the lemons (no white) with a sharp knife or potato peeler, and pour one pint of boiling water on to this peel. Add the sugar and the juice of the lemons. Stir until the sugar dissolves, steep overnight and strain. Stir in the citric acid. Use diluted. This lemonade keeps for weeks in screw-top bottles in the refrigerator.