Iced Lemonade

Limonade Glacee

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Lemons
  • A Pound of Sugar
  • 2 Quarts of Water
  • Cracked Ice


Choose the finest and freshest ripe Lemons. Rasp the rind with white, crushed sugar, in order to extract the fine aromatic oil that lurks in the zest. Then squeeze the juice of the Lemon, and strain it, and add the sugar and the necessary quantity of water. In making Lemonade, never use the rinds of the Lemons, except to slice one daintily and place in the glass when about to serve the Lemonade. The rind simply put into the Lemonade does not add to the strength, but imparts a bitter and often disagreeable flavor. Extract the fine oils in the rind by rasping, as indicated, on crushed sugar. In making cold Lemonade for six persons, allow six ounces of sugar to five Lemons, and one quart of water. Increase the quantity in proportion to number to be served. Serve with crushed ice.