Thread: Stone Crock Lemonade

I need to jar some memories please. Nearly fifty years ago as a child, I remember my grandmother fixing five gallons of lemonade in an old stone crock at a time. That was the best lemonade in the world to a little boy. I can remember her putting a pillowcase over the top and using a glass lemon grinder to pulp out the lemons. Now this is where I get fuzzy...I believed she would put the pulp and seeds in the pillow case...and squeeze all the juice out in the lemonade. Then I am not sure if she picked the seeds out and dumped the pulp in or not. Can anyone remember how lemonade was made in the stone crocks? Would anyone remember how many lemons, how much sugar...or the process for making five gallons of lemonade? Thanks in advance.

Originally Posted by poppop

I need to jar some memories please. Nearly fifty years ago as a child, I remember my grandmother fixing five gallons of lemonade in an old stone crock at a time. That was the best lemonade in the world to a little boy. I can remember her putting a pillowcase over the top and using a glass lemon grinder to pulp out the lemons. Now this is where I get fuzzy...I believed she would put the pulp and seeds in the pillow case...and squeeze all the juice out in the lemonade. Then I am not sure if she picked the seeds out and dumped the pulp in or not. Can anyone remember how lemonade was made in the stone crocks? Would anyone remember how many lemons, how much sugar...or the process for making five gallons of lemonade? Thanks in advance.

Can't help you but when you get all the details worked out how 'bout bringing a crock-ful to the next social. :D

2 Cups of fresh lemon juice per gallon, and at 5-6 lemons per cup, that's about 40-50 lemons per crock.

As for keeping the pulp or not, I'm all for it, personally. It can only add some flavor. Also, about 2 cups of sugar per gallon is about right.

I personally don't like to try to dissolve sugar in hot water, so I make a simple syrup. I put the sugar in a sauce pan and add just enough water to wet well and then about 1 teaspoon of Karo syrup. This will keep the sugar from crystallizing and make a nice syrup. Heat this up until the sugar dissolves completely and stir gently, then cool completely. This stuff is Napalm so be careful.

Measure the syrup just as you would dry, in other words, 1 cup = 1 cup.

Hope this helps!

Good luck

Originally Posted by hawkman

Can't help you but when you get all the details worked out how 'bout bringing a crock-ful to the next social. :D

I would Hawk....but I am skeered someone will steal my stone crock off the truck while I am fishing.

Thanks Fishtaco...exactly what I needed.

Originally Posted by poppop

I would Hawk....but I am skeered someone will steal my stone crock off the truck while I am fishing.

:D :D Just pour it out in one of them extra buckets you are saving for the condos. I know you can spare one!

Wow....the price of lemons scared me to death..five gallons of lemonade...will cost me about $8.00-10.00 per gallon for the lemons and sugar... I love lemonade...but.....