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Lemonade

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United Kingdom

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

Ingredients 12 ingredients

  1. Lemonade
  2. two ounces of white sugar
  3. a pound of loaf sugar
  4. a quart of boiling water
  5. White wine
  6. Rub
  7. a pint of juice
  8. a pint and a half
  9. Cut
  10. a pint of lemon-juice
  11. a pint of water
  12. a pint of hailing milk
Contains MilkSulphites Read from the ingredients, not verified. Check labels.

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.

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. This favourite beverage is easily made and extremely refreshing.
  2. To make a quart, take two lemons or more, according to taste, pare off thinly a little of the rind, or rub lumps of sugar upon it.
  3. Squeeze out the juice of the fruit, and mix with it two ounces of white sugar, including what has been rubbed upon the lemons.
  4. Add boiling hot water, and when cool enough strain the liquor.
  5. Dilute the preparation with water to the strength required.
  6. Should lemons not be in season, syrup of lemons may be used, or crystallised citric acid and sugar, adding a few drops of the essence of lemon.
  7. Lemonade, like all similar drinks, is rendered much more refreshing by being iced.
  8. Lemonade (au lait).
  9. — ^Take half a pint of lemon-juice, the same of white wine, three-quarters of a pound of loaf sugar, and a quart of boiling water.
  10. Mix, and when cold add a pint of hailing milk.
  11. Let it stand twelve hours, then pour through a jelly-bag.
  12. This makes two quarts ;
  13. about seven lemons will produce half a pint of juice.
  14. Lemonade (Soyer's recipe).
  15. — Thinly peel the third part of a lemon, which put into a basin with two table-spoonfuls of sugar.
  16. Roll the.
  17. lemon with your hand upon the table to soften it;
  18. cut it in two lengthwise, squeeze the juice over the peel, etc., stir round for a minute with a spoon to form a sort of syrup, pour over a pint of water, mix well, and remove the pips;
  19. it will then be ready for use.
  20. If a very large lemon and full of juice and very fresh, you may make a pint and a half to a quart, adding sugar and.
  21. peel in proportion to the increase of water.
  22. The juice only of the lemon and sugar will make lemonade, but it will then be deprived of the aroma which the rind contains, the said rind being' generally thrown away.

Plating

Cookware for this recipe

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