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Orangeade Syrup

fast.cook's picture
Ingredients
  Navel oranges/5 small oranges 4 Large (Thin Skinned Variety)
  Lemons 3
  Sugar 4 Pound
  Citric acid 2 Ounce
  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.

Recipe Summary

Cuisine: 
American
Method: 
Boiled

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