My new beau is a big fan of lemons so I threw this together with a free bag from the local grocery. Throw in some sliced strawberries for a pretty in pink version. The juicing takes a lot of time but fresh lemon juice really is best! You won’t regret the extra time. On top of that, no part of the lemon will be wasted. I have included three ways to use up the peels here: lemon extract, lemon pepper and lemon sugar.
For all the other lemon lovers out there here are some Lemon Fun Facts!
1. In February and March, the people of the French Riviera town Menton celebrated the 75th annual Lemon Festival. Events included parades of lemon floats and acrobats, and an Indian-themed lemon carnival.
2. The acidity in lemons can power a standard LCD; to power a standard flashlight bulb, you would need about 500 lemons wired in parallel.
3. According to the Guinness Book of World Records, the world’s heaviest lemon weighed 11 pounds, 9.7 ounces, and was harvested on January 8, 2003 by Israeli farmer Aharon Shemoel.
4. It is said that the citric acid in lemon juice will dissolve a pearl.
5. Lemons are technically berries.
6. The word lemon is believed to have been derived from Asian language words for “sour” or “sour fruit.”
7. California produces more lemons than all of Europe, about 754,000 tons annually.
8. In 2006, the average American consumed 3.96 pounds of lemons.
9. There are about 50 varieties of lemons including fun name like Eureka, Baboon and Lapithikiotiki.
More Lemonade Recipes:
Homemade Pink (Strawberry) Lemonade
½ cup granulated sugar
½ cup water
1 cup strained fresh lemon juice (6-8 lemons)
2-3 cups cold water, to taste
1 quart strawberries, sliced
In small saucepan, combine sugar and ½ cup water.
Simmer until sugar is fully dissolved.
Combine this simple syrup in large pitcher with lemon juice, cold water and strawberries.
Pour over ice and serve.
Lemon Sugar: Combine 3-4 tablespoons lemon zest and 1 cup granulated sugar in airtight container. Store in dark cabinet for 1-2 weeks prior to use. Use as replacement for granulated sugar in cookie or quick bread recipes.
Lemon Pepper: Combine 3-4 tablespoons lemon zest and 2 tablespoons ground black pepper in airtight container. Store in fridge for 1-2 weeks prior to use. Use to in dry rub, marinade or seasoning mix.
Lemon Extract: Place zested lemon rinds in a clean jar with 1 cup unflavored vodka. Store in dark cabinet for 4-6 weeks, shaking occasionally. Strain and store in clean jar in dark cabinet or fridge.