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
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
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
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.
Welcome to the New America.
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
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
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