Royal Lemonade
A refreshing citrus beverage made with oranges and lemons, steeped and sweetened with sugar syrup, then served chilled. This elegant Victorian-era lemonade combines the flavors of both oranges and lemons for a sophisticated drink.
Ingredients
- 8 whole Oranges (2 for zest, 6 for juice)
- 18 whole Lemons (6 for zest, 12 for juice)
- 4 cups Hot water (For steeping citrus peels)
- 1.25 pounds Granulated sugar (About 2.5 cups; original called for loaf sugar)
- 6 cups Water (For making sugar syrup)
- 1 as needed Ice (For serving)
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Instructions
- 1Using a vegetable peeler or sharp knife, carefully pare the zest from 2 oranges and 6 lemons as thinly as possible, avoiding the white pith which can add bitterness.
- 2Place the citrus peels in a large heatproof bowl or pitcher and pour 4 cups of hot water over them. Cover and let steep for 4 hours at room temperature to extract the essential oils and flavors.
- 3In a large saucepan, combine 1.25 pounds of sugar with 6 cups of water. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar completely.
- 4Once boiling, skim off any foam or impurities that rise to the surface. Remove from heat and let the syrup cool to room temperature.
- 5Juice the 6 oranges and 12 lemons, straining out any seeds. You should have approximately 1.5 cups of orange juice and 3 cups of lemon juice.
- 6In a large pitcher or bowl, combine the steeped citrus peel water (strain out and discard the peels), the cooled sugar syrup, and all the fresh citrus juices. Stir well to thoroughly mix all ingredients.
- 7Strain the lemonade through a fine-mesh strainer or jelly bag to remove any pulp and achieve a clear, refined beverage. This may take several minutes for the liquid to pass through completely.
- 8Refrigerate the lemonade until thoroughly chilled, at least 2 hours. Serve over ice in glasses. The lemonade can be stored in the refrigerator for up to 5 days.
