Here’s another great lemonade option: Cut the lemons into bite size pieces, add the sugar and rub the sugar to the lemons until it almost dissolves. Cover and let it sit in the fridge overnight. Next day add water, mix well and strain. A few ice cubes, a few sprigs of mint
But how wonderful to find a recipe that doesn't call for PITTED sour cherries!
I usually pick between 20-25#, then pit and freeze them mostly for pies. About 1/2 way through pitting I get fidgety so finding a recipe that uses a few unpitted pounds is great! Plus it’s so delicious and refreshing!
I remember a Lemonade I made for a wedding I catered using the same kind of recipe, mine was from Escoffier! It was a xtra thing I did, no cost…that was the most popular thing at the wedding! It was a hot day!
I'm going home to read the packaged foods in the fridge and cupboards and see if there's any of those ingredients still! Just started reading 'Ultra-processed People' so your article is a serendipity. UPF = Ultra-Processed Food, definition is if it's wrapped in plastic and has at least one ingredient you wouldn't find in a standard home kitchen. The first chapter is "Wait, I'm Eating What?"
I love lemons and my new favorite thing to do is preserve them. The recipe I use is actually in the 2009 Gourmet Today book. It says to blanch the lemons in boiling water for 5 minutes. I was wondering if this is necessary or if washing them well is okay. Does boiling them remove a lot of the delicious oil?
Good to know. I actually have a batch going now that just suggested scrubbing them and the putting a TBS of salt inside each lemon, pack them tightly in a jar and let sit for 3 days and then top off with lemon juice. They are such a bright beautiful yellow color already. Thanks for your reply.
Here’s another great lemonade option: Cut the lemons into bite size pieces, add the sugar and rub the sugar to the lemons until it almost dissolves. Cover and let it sit in the fridge overnight. Next day add water, mix well and strain. A few ice cubes, a few sprigs of mint
and it’s ready to be served.
Ooooooo I must try this. How many lemons and how much sugar?
A cup of sugar for five-six lemons depending on their size and juicyness. The next day add four cups of water, mix well and strain.
Cherry pitters are great tools. They're pretty cheap and they make pitting cherries (and olives) super easy.
But how wonderful to find a recipe that doesn't call for PITTED sour cherries!
I usually pick between 20-25#, then pit and freeze them mostly for pies. About 1/2 way through pitting I get fidgety so finding a recipe that uses a few unpitted pounds is great! Plus it’s so delicious and refreshing!
I might try using the pulp for syrup…
I remember a Lemonade I made for a wedding I catered using the same kind of recipe, mine was from Escoffier! It was a xtra thing I did, no cost…that was the most popular thing at the wedding! It was a hot day!
I'm going home to read the packaged foods in the fridge and cupboards and see if there's any of those ingredients still! Just started reading 'Ultra-processed People' so your article is a serendipity. UPF = Ultra-Processed Food, definition is if it's wrapped in plastic and has at least one ingredient you wouldn't find in a standard home kitchen. The first chapter is "Wait, I'm Eating What?"
I love lemons and my new favorite thing to do is preserve them. The recipe I use is actually in the 2009 Gourmet Today book. It says to blanch the lemons in boiling water for 5 minutes. I was wondering if this is necessary or if washing them well is okay. Does boiling them remove a lot of the delicious oil?
The description is so richly detailed and the photos did not disappoint . What an amazing dinner THAT must have been. Now to make lemonade! 🍋 🍒
Good to know. I actually have a batch going now that just suggested scrubbing them and the putting a TBS of salt inside each lemon, pack them tightly in a jar and let sit for 3 days and then top off with lemon juice. They are such a bright beautiful yellow color already. Thanks for your reply.
This is BRILLIAT! I felt I had to re-post it https://www.aegeanislandkitchen.com/p/ruths-sour-cherry-lemonade