6 juicy lemons
600 g cane sugar
600 ml boiling water
25 g citric acid
Directions
1. Peel the lemons thinly with a sharp knife. 2. Put the peel and
sugar in a large jug or bowl, add the boiling water and stir well. 3.
squeeze the lemons and add the juice and citric acid to the syrup. 4.
Leave to cool then strain and bottle.
To make a drink dilute two tablespoons of syrup with soda water or
carbonated mineral water. Garnish with slices of lemon and a sprig or
two of mint, borage or lemon balm.
Servings: 1 servings
Lemonade Syrup (Tlc) Recipe brought to you by Recipe Ideas
Categories: Beverages; Fruit
The History of Recipes
We can track the history of written recipes way back into the far past, in fact as far back into history as early Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe in existence, according to historians is a collection of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. Additionally, he describes how the ancient Romans were skilled in the use of a wide range of spices, including many that are still in use today for example basil, rue and asafoetida. Later on, we have some books which appeared in the fourteenth century ; one book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these have no connection with the indian food that appears on menues today, but rather accounts of the types of food on the tables of the rich people of the time. In the 15th century, people returning from the crusades brought us many new foods and spices from Arab cuisine, including coriander, parsley, and basil. These new foods and spices prompted a torrent in recipe manuscripts, the majority of which are kept safe in private libraries. When we get to the 1900s, cookbooks were increasing in popularity as a result of higher levels of literacy, more leisure time and having more money to spend. The arrival of TV gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Lemonade Syrup (Tlc) recipe.
