Homemade Lemonade: Famous European Recipe
The sharp, fresh flavor of this lovely drink bears absolutely no
relationship to the present-day bottled variety found in the
supermarket. How could a simple drink like this have deteriorated
It is definitely well worth the effort to buy organic lemons and make this at home. The recipe suggests raw sugar, but it is quite possible to use honey instead, and some people, particularly children, might prefer this. The strength of lemons varies considerably and it may be advisable to dilute the lemonade.
Experience the flavor of real lemonade!
1 cup raw brown sugar
3 3/4 cups boiling water
Makes about 3 3/4 cups.
Scrub lemons, halve, then squeeze out the juice. Place juice and pulp in a large jug or bowl with sugar and pour 1 1/4 cups boiling water over. Stir until sugar dissolves. Add lemon halves and another 2 1/2 cups boiling water. Stir well, then cover and let cool. Strain, squeezing out juice from lemon halves and serve.
Adapted from Traditional Vegetarian Cooking, Recipes from Europe's
Famous Crank's Restaurant, by David and Kay Canter, and Daphne Swann. Copyright (c) 1991 Cranks Ltd.
Adapted from Traditional Vegetarian Cooking, Recipes from Europe's Famous Crank's Restaurant, (Healing Arts Press, 1991).