Dublin Core

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