Our little lemon tree was loaded with lemons this year and I have made some preserved lemons and used lots in baking but there were still heaps on the tree so I picked a bucket full to make some cordial which barely made a dent.
I also made a couple of date loaves one for this week and one for the freezer. We are heading off to New Zealand for most of September, and October looks like being a very busy month for us, so I have also been stocking the freezer with meals and baking ready to just heat and eat.
Saturday night I made dahl and kashmiri chicken curry (recipe later this week) and I had 3 portions of each for the freezer after dinner. I now have 2 weeks worth of meals ready to call on when we get back from New Zealand.
Even after making 3 x 750 ml lemon cordial concentrate (recipe below) I still have heaps of lemons left so now I have to come up with another plan. I think I might just throw them in a bag and freeze them. The juice will be fine once defrosted but I am not sure about the rind.
This recipe is very tart which is how I like it but you might want to cut back on the acids
9 Large Lemons
3 Cups Sugar
9 Cups Boiling Water
6 Tsp Tartaric Acid
6 Tsp Citric Acid
6 Tsp Epsom Salt
Zest and then juice all off your lemons into a stock pot, Add all of you other ingredients and stir until the sugar is dissolved. Bottle in sterilised bottles and store in a dark cupboard.
How was your weekend?