Papelon Lemonade (Collins)
.
Yield
6 servingsPrep
5 minCook
0 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
brown sugar, light
|
|
| 6 | cups |
water
ice |
|
| 4 | cups |
ice cubes
|
|
| ½ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
brown sugar, light
|
|
| 1.4 | l |
water
ice |
|
| 946 | ml |
ice cubes
|
|
| 118 | ml |
lemon juice
|
|
Directions
Fill ½ of a small cooking deep pan with ice water, boil and add the brown sugar pressed down and melt it completely.
Put the ice cubes into a 2½ quart plastic bowl or plastic serving jug, and add the lemon juice.
Pour, through a strainer, the melted papelon onto the ice in the bowl or jug.
Pour the ice water into the bowl or jug.
Mix well and serve into individual glasses with ice.
VARIATIONS:.
Papelon Tom Collins:.
2½ ounces gin, dry.
250 milliliters of Papelon lemonade or to taste.
1 to 2 Maraschino cherries (optional).
Mix everything and serve with ice cubes.
Papelon John Collins:.
2½ to 2 ounces vodka.
250 milliliters of Papelon lemonade or to taste.
1 to 2 Maraschino cherries (optional).
Mix everything and serve with ice cubes.
Note: You will find that all of these drinks have low cal, cholesterol, carbs, and sodium levels.
