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Squeeze the lemons, allowing two lemons for every three glasses of lemonade; remove any seeds that may have fallen in, or strain the juice if the lemonade is wanted clear. Sweeten the juice with sugar, or, better, with sugar syrup. When ready to use, add the necessary amount of water and a large piece of ice if served in a bowl, or put cracked ice into the glasses if only a few glassfuls are made. Put a thin slice of lemon or a few shavings of lemon-zest into each glass.


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The Century Cook Book (1901).

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