Buzz likes to make lemonade from scratch, preferably with real lemons but (in a pinch) with real lemon juice, at least. It’s a refreshing drink on a hot day, although you’ll never be able to drink lemonade-from-mix again. (Which isn’t necessarily a huge loss…)
Anyway, he dug up this recipe for… a refreshing drink on a cold day?
Hot Buttered Lemonade
In a slow electric crockery cooker combine 9 cups hot water, 1-3/4 cups sugar, 1 tablspoon shredded lemon peel, and 1-1/2 cups lemon juice. Cover and heat on low-heat setting for 4 to 6 hours. Pour into mugs; top each with 1 teaspoon of butter. Makes 12 (8-ounce) servings.
Right now, this looks like a very standard lemonade ensemble. It won’t get weird until we add heat.
Even with a lot of effort, though…
… you don’t get a lot of juice out of just one lemon. (That’s why the bottled lemon juice is here, to add volume.)
You can get plenty of zest — just over a tablespoon — from one lemon, though.
Dump all the juice, sugar, and grated peel into a crock pot.
Add plenty of water. See that lovely pale lemon yellow color?
Whoa, apparently a few hours of simmering turned it beige-orange!
With a pat of butter on top, this is ready to serve. (Whether your guests are ready for it is a completely different question, outside the scope of this blog…)
This was a bit odd, but not really bad. It tasted a lot like lemon tea… with butter on top? Actually, the butter was not really a prominent flavor at all, although I think it added some necessary depth. I would really enjoy this if I had a mild cold and wanted to warm up. I can’t, however, picture serving this at a party, or to more than a few people at a time. As soon as it cooled off, it was pretty yucky.
Maybe if you spiked it with rum…
Recipe scanned from Better Homes and Gardens’ 1975 “So-Good Meals” Cookbook, and brought to the internet by diptutod on Flickr.