Yes, this is
another lemon post. But that is because life gave me lemons. Lots, and lots of
lemons this year.
Have you ever
had a grocery bag full of lemons appear on your desk at work? (Yes you, Leah!)
Or, ask a friend for a “couple of lemons,” only to come home and find 14 of them
arranged beautifully in a circle on your patio table, garnished with sprigs of
lavender? (That’s you, Jennifer!)
Having grown
up in the frigid Northeast, anticipation of a fresh citrus arriving with
friends returning from Florida, California, or Arizona, gave me goosebumps.
That sunny sweetness was the nectar of the gods. I still get that wonderful
feeling when drinking freshly squeezed (squoze?) orange juice.
So, when
someone drops off a bag of oranges, lemons, grapefruit, limes, Meyer lemons, or
kumquats, I am delighted. If sometimes overwhelmed.
A bag of
lemons is 50 or more. My first thought is, “What the heck am I going to do
with all these lemons?”
Limoncello.
Moroccan preserved lemons. Pasta with shrimp and lemon-tarragon butter.
Avgolemono. Lemon squares.
That list combined
may only use 12-15 lemons. What about the rest? My answer to that reminds me of
Dan Akyroyd portraying Julia Child. “Save the liver!” And, by that, I
mean, save all possible parts for future use!
First, the
juice: squeeze it and freeze it. Make sure you freeze it in small containers. I
prefer 1/2-cup jelly jars as they seal well and don’t allow your juice to take
on freezer burn. (Ice cubes of lemon juice are common, by they crystallize
easily, and take on other flavors in your freezer, even in zip-lock bags.)
 |
| Citrus at the Heirloom Farmers Market |
But, before
you squeeze and freeze, zest your lemons! I use a microplane and place all the
zest in a thin layer on a parchment-lined baking sheet, then I freeze it. Once
frozen, I put it into a jar and keep it there frozen for using in stews, soups,
marinades, etc.
Long ago, I
realized that I needn’t be overwhelmed by such abundant gifts. I learned to be grateful. I simply needed to
preserve them so they can be enjoyed year-round. And, now that summer is nearly upon
us (spring in Tucson can be like summer elsewhere), it’s time to make
lemonade… because life gave me lemons.
Lavender Lemonade
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Design by Themeshift.
Magda
April 23, 2016 at 2:26 pmYum yum yum! I love lemonade. Being from a country with all kinds of citrus trees in our backyards, I've always loved squeezing my own fruit that came straight from the branches. What a nice combo with the lavender, David.
Cocoa & Lavender
April 23, 2016 at 3:54 pmThanks, Magda – fresh citrus is, indeed, one of our greatest pleasures here, too!
Caroline @ Pinch Me, I'm Eating!
April 23, 2016 at 4:37 pmI'm going to have to make this! Someone dropped off some lemons at work and I took two of them home, and you know how much I love lavender! Also, thanks for the tips on saving lemon zest and juice!
Cocoa & Lavender
April 25, 2016 at 2:12 pmGlad you liked the tips – I hate wasting any part of a lemon! Looking forward to seeing you soon!
Sippity Sup
April 23, 2016 at 4:48 pmHere's an idea. Freeze all that lemon juice uncovered. Not because you plan to consume the frozen lemon juice, but so that it will flavor everything else in your freezer. Lemon-scented chicken breasts! GREG
Cocoa & Lavender
April 25, 2016 at 2:13 pmAnd I am sure our guests would love lemon scented coffee, too! 🙂
Marcelle
April 23, 2016 at 5:31 pmDavid, I've honestly been thinking about fresh lemonade! It's been forever since I've made it. Now, I have a great recipe to use. GORGEOUS photos in this post!
Cocoa & Lavender
April 25, 2016 at 2:13 pmThanks, Marcelle – and the season is getting to be just right for lemonade!
Ahu Shahrabani
April 23, 2016 at 7:16 pmHomemade lemonade is the best. How lucky for your abundance of citrusy gifts. The lemonade looks terrific and the addition of lavender is wonderful! I sometimes add rosewater (shocker!) but lavender will be a great twist, especially with some adult beverages!
Cocoa & Lavender
April 25, 2016 at 2:14 pmAhu – now I will have to try it with rosewater!
Bizzy Lizzy's Good Things
April 23, 2016 at 10:21 pmOh, what a delightful post, David! Loved it… and your photographs are lovely.
Cocoa & Lavender
April 25, 2016 at 2:14 pmThanks, Liz – glad you enjoyed it!
John - heneedsfood
April 23, 2016 at 11:43 pmSo refreshing, and perfect for the balmy autumn weather we're having lately. Give me lemons anyway!
Cocoa & Lavender
April 25, 2016 at 2:15 pmGlad yo know you are having balmy autumn weather, and that it hasn't gotten too cold yet, John!
Roseycello1066
April 24, 2016 at 11:59 amHere is a suggestion from the frigid Northeast. Sweeten your lemonade using dark amber maple syrup! It adds a great taste and has a bit more nutrients than white sugar. I also will add rose petals- when roses bloom here in June. They have to be unsprayed roses, of course!
Cocoa & Lavender
April 25, 2016 at 2:16 pmThanks, Cathy – I love using maple and agave syrup sometimes, as well as honey but, for me, lavender works best with good ol' sugar!
Frank
April 24, 2016 at 1:11 pmOne of those fun problems!
Cocoa & Lavender
April 25, 2016 at 2:16 pmActually, Frank, it is one of my favorite problems!
Cheri Savory Spoon
April 24, 2016 at 1:13 pmHi David, I also freeze the juice but have never zested just to freeze. Brilliant idea, how could I have been wasting that beautiful zest all this time. Great ideas!! Hope you are having a wonderful week-end.
Cocoa & Lavender
April 25, 2016 at 2:17 pmThanks, Cheri – glad you liked the freezing tips! The weekend was beautiful here – you must be getting ready to head North, though! Good luck packing!
Inger @ Art of Natural Living
April 24, 2016 at 7:13 pmI would so rather get lemons than the giant bags of zucchini we get in Wisconsin! But even up here I started freezing lemon juice (or slices for dropping in water/iced tea) last year, since organic lemons are sometimes not to be found. I will have to start zesting first now!
Cocoa & Lavender
April 25, 2016 at 2:18 pmWell, Inger, we are lucky – and I am glad we get all these lemons… soon you will hear about kumquats, grapefruit, and mandarins!
Provence WineZine
April 24, 2016 at 8:11 pmTerrific ideas for using all the parts and lemonade to boot! Freezing the zest is something I haven't thought of!
Cocoa & Lavender
April 25, 2016 at 2:19 pmThanks, Susan – your comment suddenly reminded me of a lemonade recipe where you blend the entire lemon – skin and all – and somehow it becomes amazing lemonade. Might have to find that recipe again!
Gerlinde de Broekert
April 25, 2016 at 5:26 amMy lemon trees in my garden are my treasure and I appreciate new recipes, thanks David. I add a half a lemon to my drinking water.
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Cocoa & Lavender
April 25, 2016 at 2:20 pmI can imagine, Gerlinde! Looks like we may get quite a few on our own tree this year. Nothing like homegrown!
laurasmess
April 26, 2016 at 7:42 amThis is such a beautiful post David. A story of friendship and love shared through citrus! 🙂 I love edible gifts, particularly if they're of the homegrown-produce-kind. I usually use up most of my gifted lemons in lemon cake, curd or salad dressings but I must try this lovely lavender lemonade. It sounds beautifully fragrant. Definitely perfect for the transition to summer!
Cocoa & Lavender
April 27, 2016 at 1:32 pmThanks, Laura – I have never made a lemon cake… I need to check and see if the recipe is on Laura's Mess! I love all the citrus we get – and next week, there is more to come! (Just not lemons…)
Unknown
April 26, 2016 at 2:11 pmSo, I thought I left you a comment last night, but looks like my silly iPad doesn't like Google… Of course. It's quite frustrating sometimes.
Anyway… I love lemons!
I'm a bit jealous of your bags of lemons, what I wouldn't do for random bags left on my porch!
I had a little lemon tree I planted input house in Texas and I think the hardest part was leaving it and not my family!
I also grew one in a pit for years and it would give us a few lemons every year. One summer weren't away and I asked my brother to water it…he didn't. My tree that I had nurtured for 4 years.. He killed it.
I really love lemonade too, I think it's my favourite summer time drink. I don't do cold coffee and tea, what sacrilege!!
I have lavender, I'm going to make this but I'll have to get some lemons 🙁
Cocoa & Lavender
April 27, 2016 at 1:35 pmI know – I have the same problem with my iPad, Nazneen! We had a tiny lemon tree in a pot in the Northeast and it barely made it through one winter. Ours is in a pot now, and that keeps it to a manageable size for us. I hope you like the lemonade!
Karen (Back Road Journal)
April 28, 2016 at 11:47 amWish I had friends like yours with an abundance of lemons. I like your idea of freezing the zest, David…never thought of that.
Cocoa & Lavender
April 28, 2016 at 1:18 pmThanks, Karen – glad you liked the tip!
Jean | DelightfulRepast.com
April 28, 2016 at 2:30 pmDavid, your lemons and lemonade look gorgeous! We drink a lot of lemonade, so we use 1/3 cup sugar for 2 quarts lemonade. Makes everyone else pucker, but WE like it!
Cocoa & Lavender
April 28, 2016 at 3:04 pmWe have started using less, too, Jean, but not that little! 🙂
Andrea_TheKitchenLioness
April 29, 2016 at 7:38 pmDavid, love a bright, lemony post any time! Lots of great ideas, tips and a wonderful recipe! I absolutely love everything lemon, always have and always will!
Wish I could grow some lemon trees in our garden…
It is so cold and windy and rainy around here these days, it feels like autumn rather than springtime but I would still love a tall glass of your lovely lemonade now!
Andrea