Lemonade

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• 2 ounces citric acid
• 1 ounce tartaric acid
• 2 tablespoon Epsom salts
• 5 pounds sugar
• 6 lemons
• 3 quarts boiling water

Juice and grate the rind of all lemons. Put all in a kettle, heat until sugar is dissolved. Store refrigerated. To make a quart -one ounce in a bottle with water (?), use ice ( I remember making this and taking lemonade on picnics at Tadoussac – you will have to play with the strength of syrup vs. water and ice).

(Aunt Nan – Rob, John, Michael and Willie’s mum)