Our friend Christine D. was asking me about preserving projects with lemons,
and we been reading about syrup, and I bet a body could make lemon syrup
using the recipe for simple syrup (50/50 water & sugar), but subbing lemon
juice for water to taste and simmering to desired consistency. I'd bwb the
stuff, but iff'n y'all didn't make a whole lot I bet you could keep it in
the fridge for a long time.
I'd use this for marinades, ice cream, dosing the kids, cold medicine,
salad dressings, and glazing for chicken. Vitamin C is heat sensitive so I'd
keep that real low and swift iff'n I was worrit about it.
m2cw
Edrena

The Joneses wrote:
> Our friend Christine D. was asking me about preserving projects with lemons,
> and we been reading about syrup, and I bet a body could make lemon syrup
> using the recipe for simple syrup (50/50 water & sugar), but subbing lemon
> juice for water to taste and simmering to desired consistency. I'd bwb the
> stuff, but iff'n y'all didn't make a whole lot I bet you could keep it in
> the fridge for a long time.
> I'd use this for marinades, ice cream, dosing the kids, cold medicine,
> salad dressings, and glazing for chicken. Vitamin C is heat sensitive so I'd
> keep that real low and swift iff'n I was worrit about it.
> m2cw
> Edrena
>
>
Used to buy whole lemons preserved in honey in the Middle East. They
used them for a dish I can't remember. They came in what appeared to be
a two liter lightning top jar and were right tasty. Don't know what
technique they used but the honey was still liquid and the jar popped
when you released the lid.

We put up a lot of lemon juice by the simple expedient of freezing it in
ice cube trays and then bagging the cubes. We do fifteen or twenty quart
bags every fall and by the following fall they're mostly used up.

Just let some thaw for lemonade, drop a couple in your tea, thaw a bunch
for lemon meringue or chess pies and, I reckon, for lemon curd too.

"George Shirley" > wrote in message
...
> The Joneses wrote:
>> Our friend Christine D. was asking me about preserving projects with
>> lemons, and we been reading about syrup, and I bet a body could make
>> lemon syrup using the recipe for simple syrup (50/50 water & sugar), but
>> subbing lemon juice for water to taste and simmering to desired
>> consistency. I'd bwb the stuff, but iff'n y'all didn't make a whole lot
>> I bet you could keep it in the fridge for a long time.
>> I'd use this for marinades, ice cream, dosing the kids, cold medicine,
>> salad dressings, and glazing for chicken. Vitamin C is heat sensitive so
>> I'd keep that real low and swift iff'n I was worrit about it.
>> m2cw
>> Edrena
>>
>>
> Used to buy whole lemons preserved in honey in the Middle East. They used
> them for a dish I can't remember. They came in what appeared to be a two
> liter lightning top jar and were right tasty. Don't know what technique
> they used but the honey was still liquid and the jar popped when you
> released the lid.
>
> We put up a lot of lemon juice by the simple expedient of freezing it in
> ice cube trays and then bagging the cubes. We do fifteen or twenty quart
> bags every fall and by the following fall they're mostly used up.
>
> Just let some thaw for lemonade, drop a couple in your tea, thaw a bunch
> for lemon meringue or chess pies and, I reckon, for lemon curd too.

She talked about the Morrocan preserved lemons, and she makes a
killer liquor with lemons. And yes, I mentioned the icecube thing to her
right off, but the honey thing, hmm bears (!) thinking some more on.
Orange blossom honey is wunnerful, and lemon honey sounds nice too.
Mebbe for a kind of baklava, or soaked on pound cake or flavoring rice/
wheat dishes. Oops, wrong group - right attytude.
Edrena