Keeping cool in the Deep South!

From my collection,Old Paris porcelain classical pitcher circa 1820's, French pressed crystal beaker circa 1840, on a English Victorian Rococo Revival silver plate tray circa 1840's.

                                                                                 
After living away from the deep South for five years, the heat and humidity has taking some getting use too in Mobile, Alabama. August in Baltimore is a lot different, the weather cools down by this time. Here in Mobile August is one of the hottest months plus we still have a few more hot months to go as the Deep South does not have a Fall. I have been keeping cool by methods used in the deep South well over a hundred years ago. By keeping my house dark during the day time. Cross ventilation, staying inside during the hottest part of the day and cool refreshing food and drink. I love lemons and have been making Southern Lemonade as a tasty and refreshing way to stay cool Southern style. I have also been thinking about how Southerners stayed cool in the Antebellum South during the Summer months. I'm working on a blog about this that I will post in the up and coming days. Stay Cool!!!

        Southern Lemonade         
About 10 Lemons

2 cups of Sugar

1 gallon of water

 

First, juice your lemons. Our target is about 2 cups of lemon juice. So if you reach 2 cups before juicing all of your lemons, you can stop early :) You'll also make your juicing arm stronger :)




Tip: It helps to roll (with pressure) your lemons on the counter before cutting an juicing - this helps soften the interior for faster/easier juicing.



Next, fill your pitcher with 1 gallon of filtered water (but not to the top - leave a little room for later). Then, pour off about 1 cup into a large saucepan and add two cups of sugar.



While continuously stirring over medium heat, bring your sugar water to a boil. At first the sugar won't dissolve, but with a slow application of heat - all of your sugar will dissolve. Never stop stirring.



Once the sugar mixture comes to a boil, continue stirring and boil for about a minute or so. The mixture will become thicker and it will start to turn a yellowish color. This is a sign that its done. Add your lemon juice immediatly and bring to a boil.



If you'll be drinking everything within a few days, it's not necessary to boil your lemon/syrup mixture - boiling just ensures nothing will spoil for a somewhat longer stay in your ice box



Remove your pot from heat and pour in the remaining water. Stir well. Now, slowly pour back into your gallon pitcher. You may have some leftover ade that won't fit in your pitcher. You can immediatly drink this (with ice) or just pour it off.