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Lemonade (Lemon tablespoons sugar Cold)
1/2 lemon 2 tablespoons sugar Cold water After squeezing the lemon juice, strain it into a glass. Add the sugar and sufficient cold water to fill the glass. When the sugar is dissolved, it is ready to serve.
Lemonade, Large Quantity 1 quart water Juice of 3 large or 4 small lemons 2/3 cup sugar If used for medicinal purposes, as in fever or in connection with treatment to ward off a cold, it would be better to use less sugar.
Two versions of the same drink: one glass, and a quart pitcher. Both are sound as written; the only real variables are lemon size and how sweet you want it.
- YieldThe single-glass version fills roughly an 8 oz tumbler. The large quantity makes a scant 1 1/4 quarts once the lemon juice is added, enough for four to five glasses.
- Lemon juiceThree large lemons give about 3/4 cup of juice, four small ones a little less. Lemon size and acidity vary a good deal, so taste before deciding on sweetness.
- Sugar2/3 cup per quart is on the sweet side by current taste; half a cup makes a less sweet drink. The recipe's own note about using less sugar for a sick-room drink applies just as well to ordinary use.
- Dissolving the sugarGranulated sugar dissolves slowly in cold water. Stir it into the strained juice first, before adding water, or make a simple syrup with a little hot water and cool it.
- StrainingWorth doing for both versions. Pulp and seeds cloud the drink and the pith turns it bitter if it sits.
- ServingChill rather than icing heavily; ice added directly to the pitcher dilutes the lemonade as it melts and the balance shifts within the hour.