when the world gives you lemons, you make what?
December 18, 2009 5:38 PM   Subscribe

What can i make out of 20 rindless lemons?

i need to zest 20 lemons and i'm wondering what, besides lemonade, i can do with the actual fruit. if i do go the lemonade route, i'd like to make cubes of lemonade concentrate to thaw glass by glass. what would be the best way to achieve that?
posted by nadawi to Food & Drink (13 answers total) 3 users marked this as a favorite
 
I think I would just juice them and freeze them in an ice cube tray. Then you can dump them into a ziplock and use them as you need them.
posted by crabintheocean at 5:45 PM on December 18, 2009 [2 favorites]


Oh sorry, I missed that you want to make lemonade concentrate. If you're just looking for things to do with all the lemons my answer stands, but for lemonade concentrate I would heat the juice until you can melt enough sugar into it (go by a recipe or guess), add any other flavorings, cool and freeze it. You'd just be skipping the water that gives the lemonade its volume.
posted by crabintheocean at 5:48 PM on December 18, 2009


Make Preserved Lemons?
posted by spinifex23 at 5:50 PM on December 18, 2009


Lemon juice keeps pretty well and is very useful in the kitchen if you cook. Add it to salads, stir frys, hummus, pilafs, guac, tea, fish, etc the list goes on. Try a chopped raw broccoli salad with raisins, bacon bits, and sunflower seeds. Dressing: mayo, lemon juice, and sugar. That's one of my family's favorites.

The juice of 20 lemons will fill a respectable sized bottle but it's probably not quite as much as it sounds like. You can also consider using the juice as a cleanser. It's particularly great for getting the stench of garlic off your fingers after peeling a couple of cloves for the evening's dinner.
posted by scarabic at 5:53 PM on December 18, 2009


Lemon blueberry bread?
posted by whatzit at 5:59 PM on December 18, 2009


Preserved lemons wouldn't be anywhere near as good without the rinds, in my opinion. I would just juice them and freeze the juice in ice-cube trays.

If you want to make frozen lemonade concentrate cubes, you need about 1 cup of sugar for the juice of 6 or 7 lemons.
posted by Sidhedevil at 6:01 PM on December 18, 2009


Twenty hot toddies.
posted by HotToddy at 6:01 PM on December 18, 2009 [3 favorites]




You can't make preserved lemons out of rindless lemons. You need the rind. Likewise I can't imagine a hot toddy with the juice rather than the zest of a lemon.

You can, however, make lemon curd, lemon bars, lemon pies, lemon syrup (lemon+sugar, keeps ok and is delicious with tonic water). A lot of cocktails that call for fresh lemon juice. Ceviche.
posted by kenko at 6:43 PM on December 18, 2009


Lots of sidecars.
posted by The Michael The at 6:58 PM on December 18, 2009


Lemon Meringue
posted by oddman at 7:52 PM on December 18, 2009 [1 favorite]


I didn't know preserved lemons needed the rind.

In that case, I'd just juice them and freeze the juice.
posted by spinifex23 at 8:36 PM on December 18, 2009


Lemon Curd.
The recipe calls for rind and juice, but I found using only juice, or maybe a rind every four or five lemons, is just fine. I usually prepare it after peeling lemons for limoncello.
posted by _dario at 12:06 AM on December 19, 2009 [1 favorite]


« Older Reading or converting microfilm   |   Trapped Sister! Newer »
This thread is closed to new comments.