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Thread: Lemon squash
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19th September 2008, 05:12 PM #1
Lemon squash
While not strictly cooking (there is some boiling involved), I just had to share this recipe.
Last weekend my Awfully Dreaded pruned one of our lemon trees that was over-hanging the yard a bit too much. I couldn't believe by removing a few small branches we'd end up with four bags of lemons which translated to 9 litres of lemon juice.
It's not that long ago since I made virtually a year's supply of lemon curd, so I thought I'd try making lemon squash seeing as I seem to get through quite a lot of the stuff.
According to the label on the bottle of Bickford's Lemon Juice, it contains only 25% actual lemon juice (we've had other brands that contained up to 40%), but since I had so much juice, I thought I'd make a better drop of stuff.
My squash contains basically one of everything i.e. one litre of lemon juice, one litre of water and one kilo of sugar. I also added the zest of five lemons and 30 grams of citric acid (available in the baking aisle in your local supermarket).
I tipped this all into a ruddy big pan and stirred continuously until it boiled vigorously and then simmered it for about five minutes. When it had cooled somewhat, I poured it through a jelly bag (if you don't make jam and don't have a jelly bag, a simple muslin bag or old linen pillow case would do) to strain out the zest and other fibrous matter.
I poured the resultant squash into bottles and capped them tightly. Try this stuff and you'll never drink bought squash again; the flavour just rips out of it!
So to break the recipe down a bit for those who don't have bathtub-sized pans here's a basic recipe which can be easily multiplied depending on how much juice you have or how much you want to make:
100ml of lemon juice
100ml of water
100gm sugar
zest of one lemon
3 gm citric acid (or tartaric acid)
Dilute to taste.
Good health!.
I know you believe you understand what you think I wrote, but I'm not sure you realize that what you just read is not what I meant.
Regards, Woodwould.
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19th September 2008, 05:46 PM #2
Cool. Something to do with all those lemons that no one knows what to do with.
anne-maria.
Tea Lady
(White with none)
Follow my little workshop/gallery on facebook. things of clay and wood.
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19th September 2008, 06:09 PM #3
Herself is going to pick up some frozen rasberries when she's next shopping, so I'm going to give berry cordial a try too.
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I know you believe you understand what you think I wrote, but I'm not sure you realize that what you just read is not what I meant.
Regards, Woodwould.
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19th September 2008, 07:53 PM #4
What ?
No alcohol in that mix. You might live longer, no wonder there is so much depression about.
Just joking. I will give that recipe a go. Seems a lot easier to achieve then the author's woodworking skill.
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19th September 2008, 11:28 PM #5anne-maria.
Tea Lady
(White with none)
Follow my little workshop/gallery on facebook. things of clay and wood.
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20th September 2008, 12:23 AM #6
I'm tee-total, but the resident embiber told me it's exceedingly good with vodka, gin, more vodka, just a small glass of gin... and then she fell over.
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I know you believe you understand what you think I wrote, but I'm not sure you realize that what you just read is not what I meant.
Regards, Woodwould.
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21st September 2008, 12:29 AM #7
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22nd September 2008, 12:55 AM #8
Hi, Mrs. WW here. This lemon squash is exceeeeedingly good with gin & tonic and vodka & tonic and if you don't have any tonic... so much the better!
P.S. A splash of it would be good in a bourbon and Coke.Last edited by Woodwould; 22nd September 2008 at 12:57 AM. Reason: Under the influence again!
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I know you believe you understand what you think I wrote, but I'm not sure you realize that what you just read is not what I meant.
Regards, Woodwould.
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