using surplus lemons

[David Hare-Scott]

>

>> Rick wrote: >>> > > David, those were lemons you were trying to preserve awhile back, > weren't they? How'd you ever make out with them? > I'm on my way back to zesting and juicing. >

I used several ways:

- Morrocan preserved lemons these are really nice as a garnish but you only need one jar a year so it doesn't use up many;

- frozen juice cubes and frozen zest sausages, roll the zest in plastic film and freeze, keeps for ages, open the end cut some off and re-seal;

- lemon cordial, I love this, lemonade at any time of year, so much more flavour than the commercial stuff and cheap, the recipe is simple if you are interested.

D

[Billy]

Thanks, David. I looked at recipes for the above. I'm supposed to avoid salt, which leaves out the very interesting Morrocan preserves, and I've opted for limoncello, instead of the cordial, because only the "bottle in use" has to be in the fridge. Otherwise, it's ice cubes, and frozen zest, as you say. I'm a bit pressed to process the lemons (one 5 gallon bucket), because I harvested 2 weeks ago, and I've already lost half a dozen to mold. Another option I found for a few of the lemons is candied lemon slices.

Candied Meyer Lemons

4 meyer lemons, sliced thin

1 cup granulated sugar

1 cup water

Bring the sugar and water to a boil on the stove. Reduce heat to simmer and drop in the lemon slices. Simmer for 15-20 minutes, until slices turn translucent. Drain and cool on wax paper before storing in the fridge.

Not sure what to do about the seeds. I'll just swallow them I suppose.

How have the frozen cubes of lemon juice worked out for you? Do they stay separate, or do they eventually fuse into one giant blob? It would be great to have them when the hot weather finally arrives, in about 4 months. My wife is already making plans for them, and some of the mint.

[David Hare-Scott]

My cordial does not require refrigeration, the low pH of the juice and high osmotic strength of the sugar allows it to keep indefinitely at room temperature.

Wash and dry lemons. Zest them collecting only the yellow, then juice them. Measure the juice into an enamel of SS pot large enough to hold the juice and sugar. Add zest and bring to the boil. Add the same volume of sugar as juice, return to the boil and boil gently 10 minutes stirring. Bottle hot in clean dry bottles with a good lid, I use washed PET softdrink bottles. The bottle in use doesn't require refrigeration either.

To serve add one finger to a tall glass with ice, fill with soda water, stir, garnish with a fresh lemon slice if you like.

Otherwise, it's ice

They merge but are not difficult to separate.

It

David

[Billy]

Good to know. Thanks.