The Bar-tender's Guide/Italian Lemonade
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Italian Lemonade.
- Take 1 quart of Sherry.
- Take 8 quarts of boiling water.
- Take 1 quart of boiling milk.
- Take 2 pounds of loaf-sugar.
- Take 24 lemons.
Pare the rind of the lemons, and pour their juice upon the peel, letting it remain over night. Then add the sugar, Sherry, and water. Mix well; add the milk and strain through a jelly-bag until clear.