Orangeade Syrup Recipe
Ingredients
| 4 large thin-skinned navel oranges or 5 small, oranges | ||
| Lemons | 3 | |
| Sugar | 4 Pound | |
| 2 oz citric acid | ||
| Boiling water | 2 Quart | |
Directions
Grate the skins of the oranges and lemons; set aside.
Squeeze the juice.
Press the pulp through a food chopper.
Combine grated rind, minced pulp, sugar and citric acid; add boiling water and stir well.
Cool mixture, then add the juice.
Cover and let stand overnight.
Strain and pour into screw-top jars.
This orangeade will keep 2 or 3 weeks in a cool place.
For summer drinks, pour 2 or 3 tablespoons syrup over cracked ice in individual glass, then fill with cold water or soda.
Squeeze the juice.
Press the pulp through a food chopper.
Combine grated rind, minced pulp, sugar and citric acid; add boiling water and stir well.
Cool mixture, then add the juice.
Cover and let stand overnight.
Strain and pour into screw-top jars.
This orangeade will keep 2 or 3 weeks in a cool place.
For summer drinks, pour 2 or 3 tablespoons syrup over cracked ice in individual glass, then fill with cold water or soda.
Chef
