Good Lemonade Recipe




Good Lemonade Ingredients

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A Recipe for
Good Lemonade

 

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Most food borne pathogens thrive at room temperature or in warm water. Use your refrigerator to thaw foods by moving them from the freezer to the refrigerator one or two days before you plan to cook them. An alternative method for thawing is the microwave oven. However, if thawing is done in the microwave oven, the thawed food must be cooked immediately afterward.




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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.


This is a recipe for Good Lemonade from the recipe cookbook of Recipes-to-go (Fruit)


Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.




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Good Lemonade

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Good Lemonade Directions

Peel the lemons and place the rind into a saucepan with the sugar and
1 pint of water, let them boil until clear, stirring now and then
removing any scum. Strain into a jug and cover with a cloth till
cold. Squeeze the juice of the three lemons over teh tartaric acid
and add a little cold water to dissolve it. Mix this with the syrup
and the essence of lemon. Stir well and bottle. One tablespoon in a
glass of water or soda water make a delicious summer drink.
From:

Serves: matejka@bga.Com (Anita A. Matejkadate:

 

 

 

 

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Good Lemonade Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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