Love love love me some lemon….and lime, oranges…citrus. LOVE ♡
1 750-ml bottle of Vodka
3 cups granulated sugar
3 cups boiling water
Peel wide strips of lemon zest (avoiding as much of the white pith as possible) with a sharp vegetable peeler; reserve lemons for another use. Add the lemon peels to a 1-liter (or larger) airtight container and top off with the Vodka .Let stand at room temperature in a dark place for at least 3 days and up to 1 week.After the infusing period is over, stir together the sugar and boiling water until the sugar has dissolved; allow to cool. Combine the lemon peel/vodka solution with the sugar syrup in an airtight container (two if necessary, space wise) and refrigerate 1 day.Strain out the lemon peels and bottle. Store in the freezer for up to 3 months.Makes about 2 quarts.
(I even put lemon curd on my Greek honey yogurt with pumpkin and flax seed this morning. YUMM! )
And I use (when not GARLIC 😀 )
Lemon infused olive oil…Meyer lemon ♡
And just for my granddaughter…Lily ♥
A “Lemon Chiffon Lilly”
Yes…still on LEMONS! 😀
Ricotta Lemon Pancakes w/Lemon Curd ♡
[…] Too many ideas/recipes & sites to list. And I’ve still gotta do Limoncello & lemon curd. Of course that’s another good …no…GREAT reason for freezing while they’re fresh! https://dawnspitfire.wordpress.com/2013/03/01/lemon-obsession/ […]
[…] https://dawnspitfire.wordpress.com/2013/03/01/lemon-obsession/ […]
Fabulous pictures! It feels like I could reach out and touch those flowers!
Thank you ♡
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