Still dealing with the incredible overabundance of lemons. Today I made “Lemonade Sirup” from The Joy of Cooking.
Lemonade Sirup
Joy of Cooking by Irma Rombauer and Marion Rombauer-Becker. McClelland and Stewart Limited Edition, Toronto (1967?) – maybe the reason syrup is spelled with an “i.”
About 4 1/2 cups
Boil for 5 minutes:
2 c sugar
1 c water
rind of 2 lemons, cut into thin strips
1/8 tsp salt
Cool and add: Juice of 6 lemons
Strain the sirup. Store in a covered jar in the refrigerator.
Add: 2 tbsp sirup
To: 1 glass ice or carbonated water
The Meyer lemons are sweet for lemons so I needed to add the juice from at least four more to make the syrup more tangy. I made a jar of lemonade and froze the rest in 2 tbsp ice cubes.
I also have in hand a recipe suggested by my neighbor for a lemon yogurt cake from the book, Barefoot Contessa at Home by Ina Garten. Unfortunately this will only use about 3 lemons – not nearly enough! But it looks good so I may make it anyway.
And finally, I have a recipe from Heidi Swanson’s 101cookbook for preserved Meyer lemons that she got from Chez Panisse. Browsing the web I found many versions of this dish but this one is the simplest. I think that I will have to make it since I can use as many lemons as I can squeeze into mason jars.
The navel orange tree produced its final five oranges, and my neighbor dropped off “a few” tangerines from her tree.
When I think about the what my family living in the midwest and east coast are dealing with I appreciate LA – traffic and all – a bit more. Come visit us!
Thank you for this wonderful blog. I especially enjoy the column at right which I use as my garden checklist.<br /><br />I was wondering, do you have a Meyer lemon lemonade recipe that you recommend?<br />Thanks<br />Susan
The sirup sounds like a great way to use some extra Meyers. I like preserved Meyer lemons too though. I made the mistake one year of trying to use up Meyers by making Meyer Lemon Bars. The trouble is, as they're not as acidic as regular lemons, the bars wouldn't set! Live and learn!
@cco – I like the Joy of Cooking recipe for lemonade syrup that I gave above. Only change I'd make is to use more lemons and maybe cut the sugar a bit since Meyer lemons are sweeter and less tart.<br /><br />@CVF – thanks for the tipe about substituting Meyers for other lemons. The problem I have with these recipes is that they don't use enough lemons. I brought some lemons to Rancho
Success! I am delighted to report that the Lemonade Sirup I made using your wonderful recipe was successful. Big time. I can’t believe how easy it was, especially considering it was my first try. <br /><br />Thank you, thank you, thank you,<br />Trinity