ForkwiseSteeped Lemon-Peel Lemonade
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- ½ lemon
- 2–3 tbsp sugar, to taste
- 500 ml boiling water (2 cups)
Method
- Thinly pare the zest from the lemon half. Cut away the white pith, slice the fruit thickly and remove the seeds.
- Put the zest, lemon slices and sugar in a heatproof jug and pour over the boiling water.
- Cover and leave for 2 hours, then strain and serve.
This is a gentle, less sharp lemonade. It can be served warm or chilled.
Recipe source: Project Gutenberg – The Book of Household Management (1861) · Public domain (U.S.) · Isabella Beeton · Adapted from “Lemonade for Invalids”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.