A repost but worthwhile:
HOME - MADE LEMONADE
Source:- Delia Smith's Summer Collection

6 large lemons
5 ozs (150g) sugar approx.

First scrub the lemons in warm water then thinly pare
the coloured outer zest from three of them using a potato
peeler or zester. After that any white pith will need to be
pared from the strips with a sharp knife - this is important
to prevent the lemonade tasting bitter.
Now put the zest in a bowl and add the squeezed juice of all the
lemons (don't bother to strain at this stage) and the sugar.
Next pour in 2 1/2 pints (1.4 litres) of boiling water, then stir
well,
cover and leave overnight in a cool place. Next day stir again
and taste to check for sweetness, add more sugar if it need it.
Now strain through a fairly coarse sieve, as it is nice if some of
the lemon remains. Pour into bottles, using sterilised corks,
then chill thoroughly. Serve the lemonade straight or diluted
with soda water and lots of ice.

NOTE:- To make lemon barley water proceed as above but
in addition take 4 ozs (110g) of pearl barley and rinse thoroughly
under a cold tap. Place it a saucepan and cover with 2 inches (5 cm)
of cold water. Then bring to the boil and simmer 3-4 minutes.
After that drain it through a sieve and then rinse and drain it again
before combining it with the lemon juice, zest, sugar and boiling
water. Leave in a cool place 24 hours. Then strain and bottle
as above.

3 cups of water
3/4 c. lemon juice
1/4 c. fructose

mix together and chill

"kalanamak" > wrote in message
...
> A repost but worthwhile:
> HOME - MADE LEMONADE
> Source:- Delia Smith's Summer Collection
>
> 6 large lemons
> 5 ozs (150g) sugar approx.
>
> First scrub the lemons in warm water then thinly pare
> the coloured outer zest from three of them using a potato
> peeler or zester. After that any white pith will need to be
> pared from the strips with a sharp knife - this is important
> to prevent the lemonade tasting bitter.
> Now put the zest in a bowl and add the squeezed juice of all the
> lemons (don't bother to strain at this stage) and the sugar.
> Next pour in 2 1/2 pints (1.4 litres) of boiling water, then stir
> well,
> cover and leave overnight in a cool place. Next day stir again
> and taste to check for sweetness, add more sugar if it need it.
> Now strain through a fairly coarse sieve, as it is nice if some of
> the lemon remains. Pour into bottles, using sterilised corks,
> then chill thoroughly. Serve the lemonade straight or diluted
> with soda water and lots of ice.
>

There you go!! Didn't forget the zest.. and let's make that processed white
cane sugar!!! LOL

> wrote in message
...
: On Fri, 27 Aug 2004 21:33:17 -0400, Anna >
: wrote:
:
: >3 cups of water
: >3/4 c. lemon juice
: >1/4 c. fructose
: >
: >mix together and chill
:
: What is fructose?
:

A sugar found often in fruits. I have no idea why you would specify this
for lemonade instead of some more common type like sucrose (common sugar).

David

Anna > wrote in
:

> 3 cups of water
> 3/4 c. lemon juice
> 1/4 c. fructose
>
> mix together and chill

Is fructose sweeter by volume than cane sugar?

This seems like very little sweetening for the amount of lemon juice; a
rather tart lemonaid.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Heres my home made lemonade recipe;
2 lemons quartered
4 tablespns castor sugar
1 litre water
ice cubes
Place lemons, sugar & 1/2 litre of water & the ice cubes in a blender -
blend until basically a smooth thick mixture, then pour into a jug & add the
other 1/2 litre of water & serve.
yum
sandra
"Anna" > wrote in message
...
> 3 cups of water
> 3/4 c. lemon juice
> 1/4 c. fructose
>
> mix together and chill

CRYSTAL LIGHT
serve chilled with ice cubes and lemon slices.

--
rosie

"I think Senator Kerry should be proud of his record. No, I don't
think he lied."
.................................................. ...GEORGE W. BUSH
(8-25-04)

: Anna > wrote in
: :

:> 3 cups of water
:> 3/4 c. lemon juice
:> 1/4 c. fructose
:>
:> mix together and chill

: Is fructose sweeter by volume than cane sugar?

: This seems like very little sweetening for the amount of lemon juice; a
: rather tart lemonaid.

Yes, fructose is sweeter than sucrose. But the recipe above only makes
barely a quart.

: Anna > wrote in
: :

:> 3 cups of water
:> 3/4 c. lemon juice
:> 1/4 c. fructose
:>
:> mix together and chill

: Is fructose sweeter by volume than cane sugar?

: This seems like very little sweetening for the amount of lemon juice; a
: rather tart lemonaid.

Yes, fructose is sweeter than sucrose. But the recipe above only makes
barely a quart.

: Anna > wrote in
: :

:> 3 cups of water
:> 3/4 c. lemon juice
:> 1/4 c. fructose
:>
:> mix together and chill

: Is fructose sweeter by volume than cane sugar?

: This seems like very little sweetening for the amount of lemon juice; a
: rather tart lemonaid.

Yes, fructose is sweeter than sucrose. But the recipe above only makes
barely a quart.

wrote in :

>: Anna > wrote in
>: :
>
>:> 3 cups of water
>:> 3/4 c. lemon juice
>:> 1/4 c. fructose
>:>
>:> mix together and chill
>
>: Is fructose sweeter by volume than cane sugar?
>
>: This seems like very little sweetening for the amount of lemon juice;
>: a rather tart lemonaid.
>
> Yes, fructose is sweeter than sucrose. But the recipe above only
> makes barely a quart.

Thanks, Bob.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

wrote in :

>: Anna > wrote in
>: :
>
>:> 3 cups of water
>:> 3/4 c. lemon juice
>:> 1/4 c. fructose
>:>
>:> mix together and chill
>
>: Is fructose sweeter by volume than cane sugar?
>
>: This seems like very little sweetening for the amount of lemon juice;
>: a rather tart lemonaid.
>
> Yes, fructose is sweeter than sucrose. But the recipe above only
> makes barely a quart.

Thanks, Bob.

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.