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Excellent Portable Lemonade

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. a pint of syrup
  2. two quarts of cold water
  3. Cloves
  4. a teaspoonful of honey
  5. a tablespoonful of it
  6. Lemonade
  7. a pint of lemon juice
  8. Dried figs
  9. Cut
  10. a glass of water
  11. a pound of sugar
  12. a pint of hot water
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Syrup Source of iron

    Source of iron · 3.6 mg per 100 g, 26% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Nutrients per 100 g of “Syrup, Cane”, USDA FoodData Central.

  2. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Rasp with a quarter of a pound of sugar, the rind of a fine juicy lemon ;
  2. reduce the sugar to powder, and pour on it the strained juice of the fruit ;
  3. press the mixture into a jar, and when wanted for use dissolve a tablespoonful of it in a glass of water ;
  4. it will keep a considerable time.
  5. If too sweet for the taste of the drinker, a very small portion of citric acid may be added when it is taken.
  6. Mock Lemonade.
  7. — ^A cheap substitute for lemonade may be made as follows : Tartaric acid, a quarter of an ounce;
  8. sugar, six ounces;
  9. essence of lemon, dropped on the sugar, about four or five drops ;
  10. boiling water, two pints.
  11. This, allowed to stand till cold, makes a wholesome, cooling, summer beverage, economical in its cost, but the flavor Is not equal to that prepared from lemon juice.
  12. Superior Lemon a la Soyer.
  13. — ^Take the peel of six lemons, free from pith, cut it up in small pieces, and put it with two cloves into a bottle containing half a pint of hot water, place the bottle in a stewpan with boiling water, and let it stand by the side of a fire for one or two hours, taking care it does not boil ;
  14. then take half a pint of lemon juice, half a pint of syrup, if none, use plain syrup, or sugar, in like proportion, adding a few drops of orange flower water;
  15. add the infusion of the rind, which has been previously made, and allowed to become cold, stir well together, and add two quarts of cold water.
  16. Lemonade a la Soyer.
  17. — ^Put a quart of water in a stewpan to boil, into which put two moist dried figs, each split in two ;
  18. let it boil a quarter of an hour, then have ready the peel of a lemon, taken off rather thickly, and the half of the lemon cut in thin slices ;
  19. throw them into the stewpan, and boil two minutes longer, then pour it into a jug, which cover closely with paper until cold, then pass it through a sieve, add a teaspoonful of honey, and it is ready for use.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon
  • Sieve
  • Measuring jug