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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. Must
  2. two quarts of cold water
  3. a pint of fresh lemon juice
  4. Cut
  5. a pint of hot water
  6. two cloves into a bottle
  7. one and a half pints of water
  8. Lime
  9. one cup of lemon juice
  10. two cups of sugar

Possible health benefits

General information, not medical advice.

  1. 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.

  2. Lime High in vitamin C

    High in vitamin C · 29 mg per 100 g, 36% 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 “Limes, 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. Take two cups of sugar, one cup of lemon juice, one and a half pints of water.
  2. Make syrup by boiling sugar and water twelve minutes ;
  3. add lemon juice, cool, and dilute with ice-water to suit individual tastes.
  4. Lemon S3mip may be bottled and kept on hand to use as needed.
  5. Peel six lemons free from pith, cut the peel up in small pieces, and put them with two cloves into a bottle, with half a pint of hot water, and place in a bain-marie, or stewpan, with boiling water, and let it stand by the side of the fire for one or two hours, taking care it does not boil ;
  6. remove it and let it remain until cold ;
  7. then take half a pint of fresh lemon juice, half a pint of sugar, that will make the same quantity of syrup — to which add a few drops of orangeflower water ;
  8. add the infusion of the rind, stir well together and add two quarts of cold water.
  9. The acidity of some lemons is greater than others, in which case, and also if using lime juice, more sugar must be used.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Vegetable peeler
  • Wooden spoon