In article ,
"David Hare-Scott" wrote:

Billy wrote:
In article ,
"David Hare-Scott" wrote:

Rick wrote:
On Sat, 23 Feb 2013 14:47:30 +1100, "David Hare-Scott"
wrote:

David, those were lemons you were trying to preserve awhile back,
weren't they? How'd you ever make out with them?
I'm on my way back to zesting and juicing.


I used several ways:

- Morrocan preserved lemons these are really nice as a garnish but you only
need one jar a year so it doesn't use up many;

- frozen juice cubes and frozen zest sausages, roll the zest in plastic film
and freeze, keeps for ages, open the end cut some off and re-seal;

- lemon cordial, I love this, lemonade at any time of year, so much more
flavour than the commercial stuff and cheap, the recipe is simple if you are
interested.

D

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

4 meyer lemons, sliced thin

1 cup granulated sugar

1 cup water

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.

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