Lemonade Bowl Recipe
The Lemonade Bowl is a vintage lemonade recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use large bowl. The juice of 8 lemons, 10 tablespoonsful of white sugar, 2 quarts of boiling water, 2 wine glasses of Port Wine, 2 wine glasses of Raspberry Syrup. Allow it to become cold, then add ice, stir well, throw on top some slices of lemon, fruit and berries in season.
Modern Recipe
Ingredients
- Juice of 8 lemons
- 10 tablespoons (150 ml) sugar
- 2 quarts (1.9 L) boiling water
- 4 oz (120 ml) Port wine
- 4 oz (120 ml) raspberry syrup
- Ice, lemon slices, and seasonal fruit and berries
Instructions
Mix lemon juice, sugar, boiling water, Port wine, and raspberry syrup in a bowl. Let it cool, then add ice, stir well, and garnish with lemon slices and seasonal fruit and berries.
