Iced Lemonade from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Choose the finest and freshest ripe Lemons. Rasp the rind with white, crushed sugar, in order to extract the fine aromatic oil that lurks in the zest. Then squeeze the juice of the Lemon, and strai...
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Ingredients
- A Dozen Lemons
- A Pound of Sugar
- 2 Quarts of Water
- Cracked Ice
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