Sugar syrup, rather than sugar in a crude form, is preferable for
sweetening any kind of beverage and is especially desirable when the
foundation of the beverage is a fruit juice or a combination of
several varieties of fruit juices.
Boil three pints of water and three cups of sugar twenty minutes. When
cold add a pint of strawberry juice, a cup of orange juice, juice of
three lemons and one quart or more of water.