Lemonade

Lemonade

1 cup fresh lemon juice, 1 cup honey, 1½ quarts water. Bring
honey and water to a boil if you plan to keep it several days.
Then add lemon juice and store in the refrigerator.
All honey and maple syrup should have vitamin C added to it
as soon as it arrives from the supermarket. Warm it first; then stir
in ¼ tsp. per pint.
Fresh Tomato Juice
Simmer for ½ hour: 12 medium-sized raw, ripe tomatoes, ½
cup water, 1 slice onion, 2 ribs celery with leaves, ½ bay leaf, 3
sprigs parsley. Strain these ingredients. Season with: 1 tsp. salt

(aluminum-free), ¼ tsp. paprika, ½ tsp. honey. Serve thoroughly
chilled. Makes about 4 servings.
Fresh Pineapple Juice
Peel a pineapple. Remove all soft spots. Cut it into cubes.
Extract the juice by putting the pineapple through a food grinder
or a blender. There will be very little pulp. Strain the juice and
serve it on ice with sprigs of mint. Makes about 1½ cups of juice.
Mix the pulp with an equal amount of clover honey and use as
topping (kept in freezer) for homemade ice cream (below),
pancakes, or yogurt.