Advertisement
Lemonade
- Makes
1½ pints
concentrated juice - Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
5 1½ lbs 1 pint
Method
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.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe