using surplus lemons

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

1 cup granulated sugar

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.

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

Good to know. Thanks.