Monday, October 8, 2012



40 lemons
water to cover
1 cup sugar for every 4 cups liquid

About halfway through juicing the lemons I started wondering why I was farting around with all of these steps.  When I made the citrus concentrate, I put the peels back in the reserve water, to try to loosen up more juice.  Then I used all of the reserved water.  I quit juicing the lemons, cut them all in half, gave each a quick squeeze, then tossed it all back into the reserved water. 
Poured in the lemon zest that I had previously peeled, and I put it back on the stove to boil for 10 minutes.
I strained out the liquid from the lemon peels, for 20 cups of liquid.  I added 5 cups of sugar, and boiled the juice again to dissolve. 

It's a little too much zest, but drinkable.  Next time, I'll try the same method, but peel and discard the zest from about half the lemons.

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