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?
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?
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
posted by crabintheocean at 5:48 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
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
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
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]
posted by HotToddy at 6:01 PM on December 18, 2009 [3 favorites]
Best answer: I have just finished zesting 20 lemons to make a batch of delicious limoncello. It seems wrong to throw away all those lovely organic lemons...
posted by Sys Rq at 6:32 PM on December 18, 2009
posted by Sys Rq at 6:32 PM on December 18, 2009
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
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
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
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]
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]
This thread is closed to new comments.
posted by crabintheocean at 5:45 PM on December 18, 2009 [2 favorites]