Amanda and I peeled some 20 or so lemons for our "artisinally-foraged limoncello," and I ended up with a lot of lemon juice (probably around a liter).
The lemons we used were from our friends' Chris and Cammie's yard, where they have a Meyer lemon tree, and also a shishi yuzu (the nobly version of what gets called yuja in Korea).
I'm thinking that I'm going to make a big ol' punch that we can drink with dinner tomorrow — the Meyer lemons being as sweet as they are kind of throws the ol' rhyme off (you know, "One of sour, two of sweet, three of strong, four of weak"), so I think I'm going to cut back on the simple syrup I'd normally add and make a fairly sour rum punch.
This is our test run for the limoncello, so we made just over a gallon of it. If it works, we can scale it up and sell shares.
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