Home › The Principles of Cookery › ORANGEADE (for keeping)

ORANGEADE (for keeping)

Pour a pint of brandy, or rectified spirits of wine, over the thin rind and strained juice of two oranges. Cover the infusion closely, and leave in a warm place for six weeks, shaking it every day. At the end of that time filter it through muslin, and put it into small bottles. Cork these closely, and store them until wanted. When orangeade is required, it is only necessary to dissolve a small lump of sugar in half a pint of spring water, and add a dessert-spoonful of the orange-flavoured spirit. Probable cost, 2d., exclusive of the brandy. Sufficient for a pint of orangeade.