Hot Lemonade

Limonade Chaude

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Lemons
  • 2 Quarts of Water
  • ½ Pound of Sugar

Method

Boil the lemons whole and unpeeled till the JL/ water is reduced to one quart. Sweeten and serve. Or proceed in exactly the preceding manner, using hot water instead of cold. The Creoles sometimes boil the Lemons when used for medicinal purposes.