Recipe by mollypaul
A light, fruity refresher for any time of year, but especially nice during hot times. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you can find Meyer lemons, the taste is sublime, but any lemons will do.
Top Review by Chef shapeweaver �
This was made on 7/6/09 for the " Comfort Cafe' " event.the amount of sugar I used was about 2 teaspoons, which made it have the right amount of " sweetness " for me. It was so " light and refreshing " . I'm glad it only makes 1 serving, or I would be drinking it all day. :) When it gets too hot outside, this will be be made often. Thanks for posting and, " Keep Smiling :) "
- 1 lemon, juice of (reserve a few shreds of the rind for garnish)
- 1⁄2 orange, juice of
- sugar, to taste
- crushed ice
- 8 ounces ginger ale