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Sunkist Lemonade / Lemon Syrup / Sugar Syrup
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. -
Sunkist Orangeade
Sunkist Orangeade
Juice of 4 Sunkist oranges
Rind of 1 Sunkist orange
Juice of 1 Sunkist lemon
1⁄3 cup sugar
2 pints water
Boil peel with one-half pint
water and sugar for five minutes.
To extracted orange juice, add
strained syrup and remainder of
water. Serve with crushed ice
and garnish with wedge-shaped
pieces of sliced orange. (6 large
glasses.)
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# Sunkist Orangeade
## Ingredients
- Juice of 4 Sunkist oranges
- Rind of 1 Sunkist orange
- Juice of 1 Sunkist lemon
- 1/3 cup sugar
- 2 pints water
## Instructions
1. Boil peel with one-half pint water and sugar for five minutes.
2. To extracted orange juice, add strained syrup and remainder of water.
3. Serve with crushed ice and garnish with wedge-shaped pieces of sliced orange.
Makes 6 large glasses. -
Grape Juice Lemonade / Ginger Ale Lemonade / Loganberry Lemonade
Grape Juice Lemonade
4 Sunkist lemons 1½ pints water
1 pint grape juice 1 cup sugar
Place a small block of ice in a pitcher. With the juice of four
lemons mix one cup of sugar, one and one-half pints of water,
one pint of grape juice. Pour into pitcher
and stir thoroughly. Allow to stand a
few minutes before serving. Serves six
persons. Charged water may be substi-
tuted for plain water.
Ginger Ale Lemonade
Substitute ginger ale for grape juice in
above formula.
Loganberry Lemonade
Substitute loganberry juice for grape
juice in above formula.
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# Grape Juice Lemonade
## Ingredients
- 4 Sunkist lemons
- 1 pint grape juice
- 1 1/2 pints water
- 1 cup sugar
## Instructions
1. Place a small block of ice in a pitcher.
2. With the juice of four lemons mix one cup of sugar, one and one-half pints of water, and one pint of grape juice.
3. Pour into pitcher and stir thoroughly.
4. Allow to stand a few minutes before serving.
5. Serves six persons. Charged water may be substituted for plain water.
## Ginger Ale Lemonade
Substitute ginger ale for grape juice in the above formula.
## Loganberry Lemonade
Substitute loganberry juice for grape juice in the above formula. -
Ginger Ale Punch / Camino Fruit Punch
Ginger Ale Punch
1 cup sugar
1 cup hot tea infusion
3/4 cup Sunkist orange juice
1/3 cup Sunkist lemon juice
1 pint ginger ale
1 pint White Rock
Few slices Sunkist orange
Pour tea over sugar, and, as soon as
sugar is dissolved, add fruit juices; strain
into punch-bowl over a large piece of ice,
and, just before serving, add ginger ale,
White Rock, and slices of Sunkist orange.
Camino Fruit Punch
Mix 1/4 cup Sunkist lemon juice, 1/2 cup Sunkist
orange juice, 1/2 cup sugar syrup, 1 cup pineapple
syrup, 2 cups ice-water; using syrup drained from can
of pineapple, and strain over a piece of ice. Serve in
high, narrow tumblers which have been frosted by
dipping the edges quickly into lemon juice and then
in coarse sugar. Place a small slice of canned pineapple
on top and a sprig of mint and two straws in the center,
where hollowed out; add a large cherry or strawberry,
and serve. Makes four glasses; 12 punch glasses.
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# Ginger Ale Punch
## Ingredients
- 1 cup sugar
- 1 cup hot tea infusion
- 3/4 cup Sunkist orange juice
- 1/3 cup Sunkist lemon juice
- 1 pint ginger ale
- 1 pint White Rock
- Few slices Sunkist orange
## Instructions
1. Pour tea over sugar, and, as soon as sugar is dissolved, add fruit juices.
2. Strain into punch bowl over a large piece of ice.
3. Just before serving, add ginger ale, White Rock, and slices of Sunkist orange.
# Camino Fruit Punch
## Ingredients
- 1/4 cup Sunkist lemon juice
- 1/2 cup Sunkist orange juice
- 1/2 cup sugar syrup
- 1 cup pineapple syrup (drained from can of pineapple)
- 2 cups ice water
- Small slices of canned pineapple
- Sprigs of mint
- Large cherries or strawberries
- Coarse sugar (for frosting glasses)
- Lemon juice (for frosting glasses)
## Instructions
1. Mix lemon juice, orange juice, sugar syrup, pineapple syrup, and ice water; strain over a piece of ice.
2. Frost the edges of high, narrow tumblers by dipping them quickly into lemon juice and then into coarse sugar.
3. Pour punch into frosted tumblers.
4. Place a small slice of canned pineapple on top and a sprig of mint and two straws in the center, where hollowed out.
5. Add a large cherry or strawberry and serve.
6. Makes 4 glasses; 12 punch glasses. -
Sunkist Honey Orange Cocktail / Sunkist Cherry Cocktail
Sunkist Honey Orange Cocktail
⅔ cup Sunkist orange juice
2 tablespoons Sunkist lemon juice
2 tablespoons honey
Few grains salt
Crushed ice
Mix ingredients thoroughly in a cocktail
shaker. Put crushed ice in four cocktail glasses,
pour in the mixture and serve at once, garnished
with shredded yellow orange rind.
Sunkist Cherry Cocktail
Take ¼ cup maraschino syrup from a bottle of maraschino cherries, add 2 tablespoons
Sunkist orange juice, 1 tablespoon honey, and 1 tablespoon Sunkist lemon juice. Add
½ cup White Rock or other effervescing water. Mix well in a cocktail shaker and pour
over crushed ice in 4 cocktail glasses. Garnish with a slice of maraschino cherry in
bottom and on edge of each glass.
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# Sunkist Honey Orange Cocktail
## Ingredients
- 2/3 cup Sunkist orange juice
- 2 tablespoons Sunkist lemon juice
- 2 tablespoons honey
- Few grains salt
- Crushed ice
## Instructions
1. Mix ingredients thoroughly in a cocktail shaker.
2. Put crushed ice in four cocktail glasses, pour in the mixture and serve at once, garnished with shredded yellow orange rind.
# Sunkist Cherry Cocktail
## Ingredients
- 1/4 cup maraschino syrup from a bottle of maraschino cherries
- 2 tablespoons Sunkist orange juice
- 1 tablespoon honey
- 1 tablespoon Sunkist lemon juice
- 1/2 cup White Rock or other effervescing water
- Maraschino cherries, sliced, for garnish
## Instructions
1. Combine maraschino syrup, orange juice, honey, and lemon juice.
2. Add effervescing water and mix well in a cocktail shaker.
3. Pour over crushed ice in 4 cocktail glasses.
4. Garnish with a slice of maraschino cherry in bottom and on edge of each glass. -
Orange Marmalade / Orange and Lemon Marmalade
Orange Marmalade
6 Sunkist oranges
1 Sunkist lemon
11 cups cold water
7 cups sugar
Peel oranges, removing all white skin, and
slice thin. Slice lemon with rind on; cover
oranges and lemon with cold water; let stand
24 hours. Then boil 3 hours; add sugar, and
let boil 1 hour. Pour into glasses; cool, and
cover. This recipe makes 9 glasses of mar-
malade.
Orange and Lemon
Marmalade
Use 3 Sunkist oranges, 2 Sunkist Lemons, 5 cups
sugar, 5 cups water. Wipe fruit, and cut, crosswise,
in as thin slices as possible, removing seeds. Put into
preserving kettle, add water, and let stand 36 hours.
Place on range, bring to boiling point, and let boil
(not simmer) 2 hours. Add sugar, and boil 1 hour.
Turn into sterile glasses, let stand until firm, and cover
with melted paraffin.
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# Orange Marmalade
## Ingredients
- 6 Sunkist oranges
- 1 Sunkist lemon
- 11 cups cold water
- 7 cups sugar
## Instructions
1. Peel oranges, removing all white skin, and slice thin.
2. Slice lemon with rind on.
3. Cover oranges and lemon with cold water; let stand 24 hours.
4. Boil 3 hours; add sugar, and let boil 1 hour.
5. Pour into glasses; cool, and cover.
6. This recipe makes 9 glasses of marmalade.
# Orange and Lemon Marmalade
## Ingredients
- 3 Sunkist oranges
- 2 Sunkist lemons
- 5 cups sugar
- 5 cups water
## Instructions
1. Wipe fruit and cut crosswise in as thin slices as possible, removing seeds.
2. Put into preserving kettle, add water, and let stand 36 hours.
3. Place on range, bring to boiling point, and let boil (not simmer) 2 hours.
4. Add sugar and boil 1 hour.
5. Turn into sterile glasses, let stand until firm, and cover with melted paraffin. -
Mayonnaise Dressing / French Dressing
Mayonnaise Dressing
½ teaspoon mustard ½ teaspoon salt
2 tablespoons Sunkist lemon juice Few grains cayenne
½ teaspoon powdered sugar 1 egg yolk
¾ cup olive or peanut oil
Sift together, mustard, salt, sugar and
cayenne; add egg yolk and one-half teaspoon
Sunkist lemon juice. While stirring con-
stantly, add, drop by drop, three teaspoons
of oil; then add oil, in a fine, steady stream,
continuing the beating, and thinning occa-
sionally with lemon juice, until all the oil
and lemon juice is used.
French Dressing
Mix ½ teaspoon salt, ¼ teaspoon paprika, 4 table-
spoons oil, 2 tablespoons Sunkist lemon juice, and
stir or shake thoroughly just before serving. A half-
pint glass jar, with screw top, or a French Dressing
bottle, is best for mixing.
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# Mayonnaise Dressing
## Ingredients
- 1/2 tsp mustard
- 1/2 tsp salt
- Few grains cayenne
- 1/2 tsp powdered sugar
- 1 egg yolk
- 2 Tbsp Sunkist lemon juice
- 3/4 cup olive or peanut oil
## Instructions
1. Sift together mustard, salt, sugar, and cayenne.
2. Add egg yolk and one-half teaspoon Sunkist lemon juice.
3. While stirring constantly, add, drop by drop, three teaspoons of oil.
4. Then add the remaining oil in a fine, steady stream, continuing the beating and thinning occasionally with lemon juice, until all the oil and lemon juice is used.
# French Dressing
## Ingredients
- 1/2 tsp salt
- 1/4 tsp paprika
- 4 Tbsp oil
- 2 Tbsp Sunkist lemon juice
## Instructions
1. Mix salt, paprika, oil, and lemon juice.
2. Stir or shake thoroughly just before serving.
3. A half-pint glass jar with screw top, or a French Dressing bottle, is best for mixing. -
Orange Cake / Boiled Orange Frosting
Orange Cake
1⁄3 cup butter
1 cup sugar
2 eggs
1⁄2 cup Sunkist orange juice
Grated rind 1 Sunkist orange
1 tablespoon Sunkist lemon juice
13⁄4 cups flour
1⁄2 teaspoon soda
Cream butter; add sugar, gradually,
and eggs, beaten until thick and lemon-
colored. Sift flour and soda together four
times; add alternately with combined
fruit juices and rind to first mixture. Put
in buttered and floured cake-pan, and
bake in a moderate oven thirty-five or
forty minutes. Cover with Boiled Orange
Frosting.
Boiled Orange Frosting
In a smooth agate saucepan put 1 cup sugar and
1⁄3 cup Sunkist orange juice and grated rind of orange,
mix well, and boil, being careful not to stir or disturb
syrup until it will spin a long thread when it drips from
tip of spoon. Lift gently from fire, and pour slowly,
while beating vigorously with a strong egg-beater, in
a fine stream onto 1 egg white which has been beaten
until light but not stiff. Continue beating until frost-
ing is stiff enough to stay in place, pour all at once onto
cake and spread over surface with a few movements
of a large, flat knife.
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# Orange Cake
## Ingredients
- 1/3 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 cup Sunkist orange juice
- Grated rind of 1 Sunkist orange
- 1 Tbsp Sunkist lemon juice
- 1 3/4 cups flour
- 1/2 tsp baking soda
## Instructions
1. Cream butter; add sugar gradually, and eggs beaten until thick and lemon-colored.
2. Sift flour and soda together four times; add alternately with combined fruit juices and rind to first mixture.
3. Put in buttered and floured cake pan, and bake in a moderate oven thirty-five or forty minutes.
4. Cover with Boiled Orange Frosting.
## Boiled Orange Frosting
### Ingredients
- 1 cup sugar
- 1/3 cup Sunkist orange juice
- Grated rind of 1 orange
- 1 egg white, beaten until light but not stiff
### Instructions
1. In a smooth agate saucepan put 1 cup sugar and 1/3 cup Sunkist orange juice and grated rind of orange; mix well and boil, being careful not to stir or disturb syrup until it will spin a long thread when it drips from tip of spoon.
2. Lift gently from fire, and pour slowly in a fine stream onto 1 egg white which has been beaten until light but not stiff, while beating vigorously with a strong egg-beater.
3. Continue beating until frosting is stiff enough to stay in place.
4. Pour all at once onto cake and spread over surface with a few movements of a large, flat knife. -
Hollandaise Sauce / Maitre d'Hotel Butter
Hollandaise Sauce
½ cup butter Yolks of 2 eggs
Few grains cayenne ¼ teaspoon salt
1 tablespoon Sunkist lemon juice
Wash butter; divide in 3 pieces, and put
1 piece with egg yolks and lemon juice in a
saucepan. Work together until smooth, and
set saucepan over hot water, stirring con-
stantly until butter begins to melt. Then
add second piece of butter, and, as it thickens,
the third piece, lifting saucepan occasionally
from water, that sauce may not curdle.
Season with salt and cayenne, and serve
immediately. If sauce curdles, add 1 table-
spoon of heavy cream or 2 tablespoons white
sauce, and beat well. For a thinner sauce,
add ⅓ cup boiling water, and cook one
minute. Serve with fish, steak or vegetables.
Maitre d'Hotel Butter
Put ¼ cup butter in a bowl, and work with a
wooden spoon until it is soft and creamy; add ½
teaspoon salt, ⅛ teaspoon paprika, ½ tablespoon
finely chopped parsley, and ¾ tablespoon Sunkist
lemon juice, drop by drop. Serve with steak or
chops.
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# Hollandaise Sauce
## Ingredients
- 1/2 cup butter
- Few grains cayenne
- Yolks of 2 eggs
- 1/4 tsp salt
- 1 Tbsp Sunkist lemon juice
## Instructions
1. Wash butter; divide into 3 pieces.
2. Put 1 piece with egg yolks and lemon juice in a saucepan. Work together until smooth.
3. Set saucepan over hot water, stirring constantly until butter begins to melt.
4. Add second piece of butter, and as it thickens, add the third piece, lifting saucepan occasionally from water so that sauce may not curdle.
5. Season with salt and cayenne, and serve immediately.
6. If sauce curdles, add 1 Tbsp of heavy cream or 2 Tbsp white sauce, and beat well.
7. For a thinner sauce, add 1/3 cup boiling water and cook one minute.
8. Serve with fish, steak, or vegetables.
## Maitre d'Hotel Butter
### Ingredients
- 1/4 cup butter
- 1/2 tsp salt
- 1/8 tsp paprika
- 1/2 Tbsp finely chopped parsley
- 3/4 Tbsp Sunkist lemon juice
### Instructions
1. Put butter in a bowl and work with a wooden spoon until soft and creamy.
2. Add salt, paprika, parsley, and lemon juice drop by drop. Mix well.
3. Serve with steak or chops. -
Orange Pie Filling / Eight-Minute Meringue
Orange Pie Filling
1 cup sugar 1/3 cup flour
1/4 teaspoon salt
Grated rind 1 Sunkist orange
1 cup Sunkist orange juice
Juice 1/2 Sunkist lemon
2 tablespoons butter 3 egg yolks
Mix sugar, flour, salt and
grated rind; add fruit juice, and
cook in double boiler ten minutes,
stirring until thickened, and after-
ward, occasionally. Add butter
and egg yolks beaten light; cook
two minutes, and cool. Put in a
crust that has been baked on the
outside of a tin pie plate. Cover
with eight-minute meringue and
bake.
Eight-Minute Meringue
Beat 3 egg whites with Dover egg-beater until
stiff, gradually add 1/3 cup powdered sugar, beat-
ing vigorously, fold in 1/6 cup sugar; add grated
Sunkist lemon rind to flavor, and bake eight min-
utes in a moderate oven.
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# Orange Pie Filling
## Ingredients
- 1 cup sugar
- 1/3 cup flour
- 1/4 tsp salt
- Grated rind of 1 Sunkist orange
- 1 cup Sunkist orange juice
- Juice of 1/2 Sunkist lemon
- 2 Tbsp butter
- 3 egg yolks
## Instructions
1. Mix sugar, flour, salt, and grated rind.
2. Add fruit juice and cook in a double boiler for ten minutes, stirring until thickened, and afterward occasionally.
3. Add butter and egg yolks beaten light; cook two minutes, and cool.
4. Put filling in a crust that has been baked on the outside of a tin pie plate.
5. Cover with Eight-Minute Meringue and bake.
## Eight-Minute Meringue
### Ingredients
- 3 egg whites
- 1/3 cup powdered sugar
- 1/6 cup sugar
- Grated Sunkist lemon rind, to flavor
### Instructions
1. Beat 3 egg whites with a Dover egg-beater until stiff.
2. Gradually add 1/3 cup powdered sugar, beating vigorously.
3. Fold in 1/6 cup sugar.
4. Add grated Sunkist lemon rind to flavor.
5. Bake eight minutes in a moderate oven. -
Golden Yam Delight
Fred Meyer Nutrition Centers
GOLDEN YAM DELIGHT
¼ cup honey or maple syrup
⅓ cup orange juice
2 tablespoons safflower oil
2 medium yams—cooked, peeled and diced
1 apple, sliced raw with skin
1 large carrot—cooked and diced
2 tablespoons raisins
Combine honey, orange juice, oil. In a casserole make alternating layers of
the vegetables and the liquid mixture.
Top with raisins, cover and bake in a preheated 375° oven for 35 minutes.
Uncover and bake 10 more minutes.
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# Golden Yam Delight
*From Fred Meyer Nutrition Centers*
## Ingredients
- 1/4 cup honey or maple syrup
- 1/3 cup orange juice
- 2 Tbsp safflower oil
- 2 medium yams, cooked, peeled and diced
- 1 apple, sliced raw with skin
- 1 large carrot, cooked and diced
- 2 Tbsp raisins
## Instructions
1. Combine honey, orange juice, and oil.
2. In a casserole, make alternating layers of the vegetables and the liquid mixture.
3. Top with raisins, cover and bake in a preheated 375° oven for 35 minutes.
4. Uncover and bake 10 more minutes. -
Sesame-Soy Milk
¼ cup tahini
½ cup soy flour
6 cups water
½ tsp sea salt
Mix tahini and soy flour until well
blended. Add water, just one or two
spoonfuls at a time at first, mixing care-
fully and thoroughly to insure smooth-
ness. (For convenience this may be done in a blender.) Bring
to a simmer on low heat, placing an asbestos pad under the
pot if one is available. Simmer gently for 40 minutes, stirring
often (especially at the beginning) to prevent lumping. Add
salt and simmer for 5 minutes more. Makes about 6 cups.
(over)
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Sesame soy milk may be used in place of dairy milk or plain soy
milk in nearly any recipe, or it may be used as a beverage, on
cereal, etc. It will keep for several days if refrigerated — separation
is natural and requires only that the milk be shaken well before use.
By varying the proportions of tahini, soy flour and water you can
make richer or thinner milks; with the addition of a bit of honey,
soy sauce or miso, these ingredients can form the basis for sweeter
beverages or for gravies.
natural recipes boston, mass © 1973
44 robinwood ave. 02130 (617) 522-0299
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# Sesame-Soy Milk
*Natural Recipes, Boston, Mass., 1973*
## Ingredients
- 1/4 cup tahini
- 1/2 cup soy flour
- 6 cups water
- 1/2 tsp sea salt
## Instructions
1. Mix tahini and soy flour until well blended.
2. Add water, just one or two spoonfuls at a time at first, mixing carefully and thoroughly to ensure smoothness. (For convenience this may be done in a blender.)
3. Bring to a simmer on low heat, placing an asbestos pad under the pot if one is available.
4. Simmer gently for 40 minutes, stirring often (especially at the beginning) to prevent lumping.
5. Add salt and simmer for 5 minutes more.
6. Makes about 6 cups.
## Notes
Sesame soy milk may be used in place of dairy milk or plain soy milk in nearly any recipe, or it may be used as a beverage, on cereal, etc. It will keep for several days if refrigerated — separation is natural and requires only that the milk be shaken well before use.
By varying the proportions of tahini, soy flour and water you can make richer or thinner milks; with the addition of a bit of honey, soy sauce or miso, these ingredients can form the basis for sweeter beverages or for gravies.