Today’s Guest Blogger is Ross, from Christchurch, NZ.
We have a lemon tree. Consequently, we have a lot of lemons. It’s just turning to spring here in New Zealand as I am starting to write this, it’s our first spring in this house, and we have a crop ready to harvest.
As a long time reader of the Country Skills Blog I went fishing for suggestions. There is plenty of marmalade on here, which I must get round to trying out sometime, and everybody has heard of traditional old-style lemonade, but what other interesting things can we do with them…?
Studying some recipes I found recipes for a lemon liqueur not entirely unlike limoncello, which use only the zest of the lemon, whereas lemonade uses only the juice. A perfect combination for the first experiments!
Simple Sugar Syrup
This comes up in a few of these recipes, so I’ll describe it once.
Take roughly equal volumes of sugar and water. Mix and heat in a small pan; boil gently until the sugar has dissolved leaving you with a clear syrup. You usually want to leave it to cool before you do anything else with it; if not, take care – it’s like napalm.
Fresh Homemade Lemonade
- Lemons (juice only),
- (optional) fresh mint to garnish.
120ml of lemon juice + 1/2 cup sugar makes about 650ml lemonade.
Juice however many lemons. I got about 120ml from the eight lemons I used for my test batch of limoncello; I could have probably got some more from them if I had tried harder.
Let the syrup cool, then transfer to a jug. Add the lemon juice, then more water to dilute: three times as much water as you put into the syrup, so I used 1 1/2 cups. Chill well before serving. If you have any fresh mint to hand (I didn’t), it would make an excellent garnish.
Ross is an expat thirtysomething Brit who went to the Shakey Isles in search of adventure. Works in technology, enjoys creating, has a love-hate relationship with his kitchen.
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