Sunkist Lemonade / Lemon Syrup / Sugar Syrup
- Title
- Sunkist Lemonade / Lemon Syrup / Sugar Syrup
- Subject
- lemon
- water
- sugar
- soda water
- White Rock water
- orange
- Maraschino cherries
- mint
- Description
- Sunkist Lemonade
Juice 1 Sunkist lemon 3/4 cup water
2 tablespoons sugar
Put sugar in cup; add ice-water; stir until sugar is
dissolved; add Sunkist lemon juice, and serve imme-
diately. Soda water, White Rock water, or boiling
water may be used if desired.
Lemon Syrup
Mix 1 cup sugar syrup and 2/3 cup Sunkist lemon juice; strain,
bottle, and keep in the refrigerator. When wanted, dilute with
6 parts ice-water to 1 part lemon syrup, and serve from a glass
pitcher, garnishing, if desired, with thin slices of Sunkist lemon or
orange, Maraschino cherries, or sprigs of mint. Lemon syrup is
convenient to take for picnics or in the automobile
lunch-basket.
Sugar Syrup
Put 2 cups sugar and 2 cups water in saucepan;
stir until sugar is dissolved; boil five minutes; cool,
and bottle. The syrup may be kept in the refrig-
erator, and will be found much more satisfactory
than sugar for sweetening lemon and orangeades
and fruit beverages.
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# Sunkist Lemonade
## Ingredients
- Juice of 1 Sunkist lemon
- 3/4 cup water
- 2 tablespoons sugar
## Instructions
1. Put sugar in cup; add ice-water; stir until sugar is dissolved.
2. Add Sunkist lemon juice and serve immediately.
3. Soda water, White Rock water, or boiling water may be used if desired.
## Lemon Syrup
### Ingredients
- 1 cup sugar syrup
- 2/3 cup Sunkist lemon juice
### Instructions
1. Mix sugar syrup and lemon juice; strain, bottle, and keep in the refrigerator.
2. When wanted, dilute with 6 parts ice-water to 1 part lemon syrup and serve from a glass pitcher.
3. Garnish, if desired, with thin slices of Sunkist lemon or orange, Maraschino cherries, or sprigs of mint.
4. Lemon syrup is convenient to take for picnics or in the automobile lunch-basket.
## Sugar Syrup
### Ingredients
- 2 cups sugar
- 2 cups water
### Instructions
1. Put sugar and water in saucepan; stir until sugar is dissolved.
2. Boil five minutes; cool and bottle.
3. The syrup may be kept in the refrigerator, and will be found much more satisfactory than sugar for sweetening lemonades and orangeades and fruit beverages. - Creator
- Alice Yetka, Martha Yetka
- Source
- RCA0006 - The Yetka family collection that started the project (eBay)
- Date
- 1950s
- Rights
- Personal/Family
- Format
- Printed pamphlet page
- Identifier
- RCA0006-20260609-0006
- Coverage
- Oregon, US
Dublin Core
Tags
Citation
Alice Yetka, Martha Yetka, “Sunkist Lemonade / Lemon Syrup / Sugar Syrup,” Recipe Card Archive, accessed June 28, 2026, https://recipecardarchive.com/items/show/1389.