5 lemons

CandleWineProject · 03-07-2010, 07:21 PM

My mother bought a bag of lemons at Costco, and gave 5 of them to us. They have just been sitting here. I hate letting things go bad. Anyone have any suggestions of what to do with them?

jcobbs · 03-07-2010, 10:02 PM

Quote:

Originally Posted by CandleWineProject

My mother bought a bag of lemons at Costco, and gave 5 of them to us. They have just been sitting here. I hate letting things go bad. Anyone have any suggestions of what to do with them?

When Mom hands you lemons, make lemonade?

Celestyal · 03-07-2010, 10:25 PM

Lemoncello(sp?)

jcobbs · 03-08-2010, 12:10 AM

How about this--do a Joe's Ancient Orange Mead and substitute the lemons for the oranges. Since it's 1 orange per 1-gallon batch, you've got enough for a 5-gallon batch there. Use bread yeast as per the recipe and go on the high side with the honey, so you end up with a pretty sweet mead. By the time cough & cold season rolls around next fall, you'll have a honey-&-lemon spiced mead that a long sight better than any cough syrup

CandleWineProject · 03-08-2010, 03:39 AM

Nice... I might for go for the JAOM.

The lemonade angle... I do have some raspberry puree in the freezer. Don't know if a lemonade/raspberry wine would work?

Decisions decisions. I just needed some suggestions to get me thinking, apparently.

Emerald · 03-08-2010, 02:34 PM

If you don't want to ferment them that way, you could wedge them up and pack them solid in good sea salt and make preserved lemons- it is used in many different countries for cooking-- the salt takes on the lemon flavor and is great on veggies and fish and the lemons are used to flavor chicken dishes. Just a thought.
You just pack them into the salt and then cap the glass jar tight and let them sit for a few weeks and then your set to go. nope they don't rot, too much salt.

jcobbs · 03-08-2010, 02:45 PM

2 lemons for lemonade + 2 lemons preserved in sea salt + 1 gallon Joe's Ancient (Lemon) Mead = a plan....

**EO74** · 03-08-2010, 02:54 PM

How about beat the heat lemon wheat summer brew, with the zest of 2.Summer will be hear before u know it!

JeremyCT · 03-08-2010, 05:27 PM

We have lemon trees all over our neighborhood. I end up just using them as a source of citric acid for root wines.

Just threw some neighborhood lemon juice (about 3 lemons each) into a few gallons of carrot wine, and beet wine.

EoinMag · 03-08-2010, 08:20 PM

Quote:

Originally Posted by Emerald

If you don't want to ferment them that way, you could wedge them up and pack them solid in good sea salt and make preserved lemons- it is used in many different countries for cooking-- the salt takes on the lemon flavor and is great on veggies and fish and the lemons are used to flavor chicken dishes. Just a thought.
You just pack them into the salt and then cap the glass jar tight and let them sit for a few weeks and then your set to go. nope they don't rot, too much salt.

I'll second this idea, preserved lemons are really really great in Moroccan tagines.
I did some a few months back, they're ready in about 6 weeks, fantastic flavour. Well worth doing.