Instructions: "Lemonade began to penetrate to the public palate by the fourteenth century. Indeed, the Italian rabbis of the period had to decide whether the making of lemonade was considered cooking, and therefore not to be done on the Sabbath. But the final ruling was that squeezing lemons for lemonade was merely the seasoning of water and therefore permitted. Lemonades are so much used in Israel that they syrup comes ready bottled and a huge variety of iced drinks are concocted on the spot, such as this which follows:" (Israeli Cookbook,

6 Tbsp lemon syrup OR juice of 3 lemons and 6 Tbsp sugar 6 Tbsp white wine
juice of 6 granadillas or other fruit (passion fruit)

6 cups water
crushed ice
6 lemon slices with rind
6 preserved cherries or pitangas
6 melon cubes
6 sprigs of mint

Mix the lemon syrup (or juice and sugar), wine and granadilla (or other fruit juice) with the water. Fill six glasses with crushed ice and add lemon slices, cherries, and melon cubes to each glass. Pour the lemonade over, and garnish with mint.

[[Spike thinks this sounds wonderful, but we cant seem to find out what pitangas
are. This lemonade is substantially more fancy than the diluted lemon juice with
sugar mixture to which we are accustomed.]]

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