If you’ve checked out some of my other food posts, you are most likely aware of the fact that I love lemons! Especially the Meyer lemons from California. I often find them at a local natural foods store. Meyer lemons are fantastic, tart and sweet at the same time. The rind is very thin and they are generally much juicier than the more common variety sold at stores. They are believed to be a cross between a true lemon and a orange or mandarin. I picked a few from a friend’s tree in California, and saw them at the farmers market and grocery store there as well.
Last year I made a couple of different limoncello versions. My original recipe, and one I found online, called “Lazy Limoncello”. In a tasting, the original won hands down.
It’s been so hot here all summer, so I used some of the simple syrup I made with the leftover lemon juice for an occasional margarita instead of lime, and dipped the rim of the glass into the lemon salt. Definitely makes hot summer nights more bearable!
Some of the fresh juice I turned into ice-cold lemonade, and tried the suggestion of a little limoncello in it from Marlene at Insearchofitall ! Marlene, great idea!!
I also made another batch of lemon salt. It’s a quick and perfect way to use the peel, which has all the flavor, essential oils and color and a great citrusy aroma. It tastes great on popcorn, my sister put some onto the salmon she cooked, we love it on tomato sandwiches…
It adds a little perk to just about anything.
Here is what to do:
- lemons, preferably organic and well washed and dried
- flaky kosher or sea salt
Preheat oven to 175° Fahrenheit
Wash and dry the lemons, then zest them with a microplane or very fine grater.
Combine 1 part of zest with 4 parts of salt. Mix it well with your fingers.
Place in a thin layer onto a non-reactive baking sheet and place in oven.
After 20 minutes turn off the heat and leave it in the oven overnight.
Next day, rub it together and mix it up again.
Store in a glass jar and enjoy!
Simple Lemon Syrup
- 2 cups fresh lemon juice
- 1 1/2 cups sugar
- a few strips of lemon zest
Combine the ingredients in a non-reactive pot and bring to a simmer.
Gently simmer and stir until the sugar is dissolved.
Cool. Either refrigerate and use within a few days or freeze in small canning jars.
For lemonade, add ice cubes and some sparkling or still water to suit your taste.
For margaritas, mix 3 parts of lemon simple syrup, 1 part of tequila. Pour over ice cubes and stir well.
The lemon salt will stick better to the rim if the glass is chilled.
This is a great way to use both peel and juice. Always remember to zest lemons before juicing! Also, if they are at room temperature and you press and roll them gently on the kitchen counter, they will release more juice!