LEMON DRINKS
It is usual to prepare lemon drinks both hot and cold, from fresh lemon juice; sugar, glucose D„ etc., is added to taste. The invalid derives more benefit from vitamin content of fresh fruit juice, but in convalescence the ordinary beverage, lemonade, lemon syrup etc., may be prepared and bottled for use. For former, take 4 lemons, 2 tablespoons sugar, and 1 pint boiling water K eel lemon very thinly, and put this with the strained juice of the four lemons and sugar into a jug Pour the boiling water over the mixture; allow to cool, and strain. For the drink hot or cold water may be added as desired Lemon syrup is 21b sugar. 2oz citric acid, 2 teaspoons essence of lemon and 1 quart boiling water. Mix acid’ and sugar together; add the boiling water and stir. When dissolved and quite cold add the essence of lemon. Bottle securely.
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Bibliographic details
Timaru Herald, Volume CXLVIII, Issue 21819, 23 November 1940, Page 12
Word Count
153LEMON DRINKS Timaru Herald, Volume CXLVIII, Issue 21819, 23 November 1940, Page 12
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