What To Do With Lemons?
Discussion
Yeah, yeah, I know. If life gives you lemons, stick them down your top and make your tits look bigger...
Anyway; I've been on a 'cello binge, and I now have four litres of limoncello, three litres of rhubarbcello and three litres of raspberrycello. All the fruit sacrificed itself for the process, except the lemons.
I now have sixteen lemons in the freezer, all sans zest. Any ideas what to do with them, because my wife's getting pissed off that the freezer's full up?
Anyway; I've been on a 'cello binge, and I now have four litres of limoncello, three litres of rhubarbcello and three litres of raspberrycello. All the fruit sacrificed itself for the process, except the lemons.
I now have sixteen lemons in the freezer, all sans zest. Any ideas what to do with them, because my wife's getting pissed off that the freezer's full up?
seyre1972 said:
I was like you - made my own limoncello and had 10 lemons sans the skin. Was about to throw them away, when me wife said slice em, lay me between sling film and we have ready made ice/sliced lemon for gin/vodka.
I knew there was a reason why I married her !!
Sliced lemon in the freezer is perfect for drinks. Lots of lemons? Time to get drinking!I knew there was a reason why I married her !!
Squeeze the juice and freeze in ice cube trays. Once frozen remove them and put the cubes in a zip lock freezer bag. Now whenever a recipe calls for lemon juice, you will always have some on hand. A cube is usually about 25ml
https://toriavey.com/how-to/how-to-make-preserved-...
https://toriavey.com/how-to/how-to-make-preserved-...
Preserved lemons.
Great in tagines and salads.
https://www.telegraph.co.uk/food-and-drink/recipes...
Great in tagines and salads.
https://www.telegraph.co.uk/food-and-drink/recipes...
It's a bit late now they are frozen, but for next time segmented after the zest is removed and they would take up far less space since they would store pretty flat rather than spherical with the wasted space between.
Now they've been frozen many of the segments with be broken, so juicing them seems like the best option. Presumable you don't have a juicer, otherwise you'ed have used it, so let them (partially) defrost, put in a blender until slushed then drain the flesh through a strainer. Use the leftover flesh to add body and bite to vegetable stock for stews and roasting and it can be safely refrozen.
Once you have lemon juice you could use freeze reduction to make concentrate for use in sweet and sour dishes.
You could make a lemon syrup a similar way with a few rounds of freeze reduction for use in cocktails.
Cloudy Lemonade, 1 part neat lemon juice, 1 part sugar, 3-5 parts water to taste, dissolve the sugar in the water warmed before adding the lemon juice.
Now they've been frozen many of the segments with be broken, so juicing them seems like the best option. Presumable you don't have a juicer, otherwise you'ed have used it, so let them (partially) defrost, put in a blender until slushed then drain the flesh through a strainer. Use the leftover flesh to add body and bite to vegetable stock for stews and roasting and it can be safely refrozen.
Once you have lemon juice you could use freeze reduction to make concentrate for use in sweet and sour dishes.
You could make a lemon syrup a similar way with a few rounds of freeze reduction for use in cocktails.
Cloudy Lemonade, 1 part neat lemon juice, 1 part sugar, 3-5 parts water to taste, dissolve the sugar in the water warmed before adding the lemon juice.
Edited by 4x4Tyke on Sunday 21st October 10:28
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