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Lemonade

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United Kingdom

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

Ingredients 4 ingredients

  1. Cut
  2. a tumbler of cold water
  3. Sugar
  4. 2 teaspoon fuls Essence of Lemon

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.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • 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. Juice of 6 Lemons.
  2. Rind of 4 Lemons.
  3. 6ozs.
  4. lump Sugar.
  5. 40ZS.
  6. Pearl Barley.
  7. 4qts.
  8. quite boiling Water.
  9. Leave till cold, then strain.
  10. Lemon Syrup (1).
  11. ipt.
  12. cold Water, ilb.
  13. loaf Sugar, ioz.
  14. Citric Acid.
  15. 2 teaspoon fuls Essence of Lemon.
  16. Boil the sugar and water together for half-anhour;
  17. when cool, mix the acid and lemon well togethei in a small basin, and add to the syrup.
  18. Put it into a bottle, cork, and use 1 or 2 tablespoonfuls in a tumbler of cold water.
  19. Lemon Syrup (2).
  20. 2lbs.
  21. loaf Sugar, iipts.
  22. Water, i^ozs.
  23. Tartaric Acid.
  24. Cut the lemons in thin slices and place in a large jug with the tartaric acid, sugar and boiling water.
  25. When cold it is ready for use.
  26. If preferred, a teaspoonful of essence of lemon may be used instead of lemons.
  27. Miss Phyllis Attenborough.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Sieve
  • Measuring jug