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Monday, July 29, 2013
Lemons
Last night I started down the 90-day road to making limoncello--inspired to do so, of course, by last summer's trip to Italy. I needed only the "zest" of the lemons, so what to do with the rest of 17 lemons?
Not that I would know, but I think the lemon juice could be frozen and saved, and made in to an excellent mixer with 7up ... or a blend of orange and pineapple juices as a frozen drink.
The key is ... create simple syrup first, and add it to the lemon juice, both already chilled, with ice and add water to taste...you must taste as you go. No recipe will know the acidity of your lemons ...
6 comments:
Not that I would know, but I think the lemon juice could be frozen and saved, and made in to an excellent mixer with 7up ... or a blend of orange and pineapple juices as a frozen drink.
I've got a pretty decent lemon cake recipe if you want it.
Used up all the lemons.
The recipe I found for lemonade uses too much sugar. In fact, I can't even taste the lemons, just the sugar water. Oh well, live and learn.
^ Hummingbird food?
No, the sugar water tastes pretty good :-) In fact, it mixes quite well in a 4:1 mixture with tea.
The key is ... create simple syrup first, and add it to the lemon juice, both already chilled, with ice and add water to taste...you must taste as you go. No recipe will know the acidity of your lemons ...
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