In “John St. John: The Record of the Magical Retirement of G. H. Frater, O.’. M.’.” Crowley records minute details of his day, including food and beverage. One of the beverages he seemed to find particularly refreshing is a citron pressé, which some refer to as “French lemonade.”
The Fourth Day, 3.55. “Over a citron pressé I have revised the new Ritual. Also I have bought suitable materials for copying it fair; and this I did without solemnity or ceremonial, but quite simply, just as anybody else might buy them. In short, I bought them in a truly Rosicrucian manner, according to the custom of the country. I add a few considerations on the grade of Adeptus Major 6° = 5°.”
The recipe is a bit more complicated than the lemonade powder mix many Americans employ today, but it’s also tastier. Drinking it may or may not give you any insights into the grade of Adeptus Major.
Citron Pressé
2 cups sugar
Peel from 2 lemons, julienned
2 cups water
mint sprigs
juice of half a lemon
First, make a lemon syrup by putting the lemon peel, water and sugar into a saucepan. Bring to a boil, stirring gently, and boil for five minutes. Remove from heat and allow to cool. Store the syrup in a glass container in the refrigerator.
To make your drink, put 1 tablespoon of lemon syrup in a glass with ice cubes and a sprig of mint. Squeeze in the juice of half a lemon. Stir in cold water to taste. Sweeten with more syrup, if preferred.
Next: Cèpes à la bordelaise
