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Lemonade Liqueur

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United Kingdom

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

Ingredients 13 ingredients

  1. Punch
  2. two lemon
  3. a pound of sugar
  4. Spirit
  5. Rub
  6. Rum
  7. Liqueur
  8. Must
  9. Water
  10. a pint of Rhenish
  11. an ounce of tea
  12. Wine
  13. a pint of arrack
Contains Sulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% 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

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, 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. To a pint and a quarter of water, grate two lemon-peels rubbed against a piece of sugar, put the grated sugar into an earthenware basin, the juice of the lemons upon it, add the water gradually, and when the sugar is quite melted, fill some glasses or bottles with it.
  2. 299.
  3. — PUNCH LIQUEUR.
  4. Grate a pound of sugar with the peel of several lemons, break the sugar into pieces, and put it into an earthenware basin, pour some hot water upon it to melt it, add the juice of five lemons, pour on it a bottle of rum, or what is better, three quarters of a pint of arrack, with a pint and a quarter of hot water, and then cover up the basin.
  5. If preferred, tea could be used instead of water, and a sweet orange could also be used, as it would give an agreeable flavour.
  6. 300.
  7. — Punch Liqueur another way.
  8. Pour three pints and a half of boiling water on half an ounce of tea, into an earthenware basin, add half a pound of sugar in pieces, place a strainer upon an earthenware basin, and put the pieces of sugar upon it, moisten them with three quarters of a pint of arrack, which, in order to burn out the spirit, must be set on fire with paper, the sugar must be burnt and melted in the earthenware basin, and when the fire has gone out, it must be again moistened and set on fire until all the sugar has been melted.
  9. Then rub a piece of sugar on a lemon, add the juice of six lemons, the tea, and three quarters of a pint of Rhenish or Burgundy wine.
  10. It is better not to use any wine unless you can get these, as otherwise you might spoil the punch.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Grater
  • Vegetable peeler
  • Sieve