Raspberry Lemonade

Ingredients

• 1 table-sp. lemon juice
• 1 table-sp. castor sugar
• about 2 table-spoonfuls of shaved ice
• Soda water

Method

1. 1

   Put the raspberry syrup, lemon juice, and castor sugar into a large tumbler; add shaved ice, and fill up with soda water.

2. 2

   A thin slice of lemon may be floated on top.

3. 3

   Serve with a straw.

Nutrition per serving

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 992. The excerpt below is the record exactly as published.

1 table-sp. lemon juice. 1 table-sp. castor sugar. A little shaved ice. Soda water. Put the raspberry syrup, lemon juice, and castor sugar into a large tumbler ; add about 2 table- spoonfuls of shaved ice, and fill up with soda water. A thin slice of lemon may be floated on the top. Serve with a straw. Note. — Strawberry lemonade may be made in the same way. 2990. Raspberry Vinegar 3 lbs. raspberries. I Preserving sugar, lqrt. white wine vinegar. | Only 1 lb. of raspberries is used at a time, so it is better to have them fresh when required. Pick 1 lb. of fruit carefully, put it into a large jar, and pour the vinegar over it. (White wine vinegar is the best to use, as it is not so harsh as the ordi- nary white vinegar.) Cover the jar, and stand in a cool place for 3 or 4 days, stirring the contents gently each day. At the end of this time strain the liquid through a hair sieve or piece of muslin. Allow it to drip thoroughly, but do not use any pressure. Now pour the liquid over another pound of raspberries, and repeat as before until the 3 lbs. of fruit have been used. After the last draining, measure the liquid and put it into a lined saucepan with 1 lb. of cane sugar to each pint. Bring to the boil, and boil gently for 10 minutes, removing all scum as it rises. Allow the vinegar to cool, then bottle and cork securely. Store in a cool place. Note. — Another method is to put all the rasp- berries at once into a jar with the required quantity of vinegar and to let them stand for 10 days, stirring them gently each day. Then strain and boil with sugar as before. 2991. Red Currant Syrup Choose ripe and juicy red currants, pick them carefully, and put them into a large jar. Set this in a saucepan of boiling water, and boil until the juice has run freely from the currants. Then strain through a jelly cloth or fine hair sieve. Measure the juice, and to each pint allow 1 lb. of sugar and \ gill French brandy. Put the sugar and juice into a saucepan, stir over the fire until DRINKS AND BEVERAGES 619 dissolved, bring to the boil, and boil 3 or 4 minutes. Skim, and add the brandy. Strain the syrup through fine muslin, bottle and use as required. Add some of this syrup to iced water, or aerated water, for a summer drink. 2992. Rum Punch 3 pts. cold water. \ pt. strong tea. 1 lb. loaf sugar. f pt. rum. 4 oranges. 1 lemon. Put the sugar and water into a saucepan, add the thinly-peeled rind of half a lemon and one orange, stir until dissolved, bring to the boil and boil 5 minutes. Then remove the saucepan from the fire, add the juice of the lemon and all the oranges, the tea, which must be well made and strong, and 4 pint of good rum. Strain care- fully, and serve either hot or cold. 2993. Sherry Punch Put a wine-glassful of sherry into a tumbler with the strained juice of one orange and half a lemon. Add sugar to taste, and about 2 table-spoonfuls finely-crushed ice. A few thin slices of orange or lemon, free from pits, may also be added, or a few raspberries and strawberries when in season. Sip the punch through a straw. 2994. Sloe Gin Sloes. Unsweetened gin. Cloves. Barley sugar or sugar candy. Essence of almonds or noyeau. Choose ripe sloes, wipe them well, pick off the stalks, and prick each one several times with a needle. Have ready some clean and dry quart bottles, and half fill them with the fruit, shaking it well down. To each bottle add 1 clove, 2 oz. crushed sugar candy, and a few drops of essence of almonds or a little noyeau. Then fill up with unsweetened gin. Cork the bottles securely, and keep them in a moderately warm place for three months, shaking them occasionally. At the end of this time, open the bottles and strain the gin through fine muslin until clear. Then re-bottle and cork securely again, and store till wanted. Note. — Damsons may be used in the same way. 2996. Cider Cup 2 pts. sparkling cider. 1 to 2 oz. castor sugar. A sprig of borage. 1 lemon. 2 bottles soda water

Cook this with the app: pantry check, scaling, and the assistant.