Orangeade
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Oranges, for their juice and zest
- Half a lemon, for its juice
- Sugar and water, as for the Citronnade
- Thin slices of orange, to serve
Instructions
- Proceed exactly as for the Citronnade.
- Replace the juice and zests of lemons with the juice and zests of oranges, using the juice of half a lemon only.
- Serve with a very thin slice of orange in each glass.