 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
A New Love: Jacques Pépin's Fast Food
Talking Him Into It - Feeding The Guy
Another Change, and Two Summer Shortcakes
« May Reviews: Gratinéed Gnocchi, Lemon Risotto, and Herb Chicken with Pea Ravioli | Main | May Reviews: Chimichurri Sauce »
Risotto al Limone, Limoncello, Lemon Custard - so many yummy recipes, all requiring lemon zest. Lots of it. So what do you do with the rest of the lemon once you've denuded it of all its lovely zest? I was asking myself this exact question last week after the lemon risotto. I thought about making Ceasar salad dressing to dip artichokes into or doing a recipe search with the words "lemon juice" or just making Living's cornish game hens again, despite the mediocre results the first time. Then it hit me - I could make lemonade. Why had it taken me this long to think of it? Was my childhood so far gone that I'd completely forgotten the sunny wonderfulness of lemon, sugar and water? I grabbed my forlorn zestless lemons and made myself a cup - and since I was using leftovers, I added a small handful of the mint that was leftover from the Pea Ravioli with Mint.
This beautiful glass of lemonade was made with the juice of three small organic lemons, just under three teaspoons sugar, three ice cubes, and about a cup of water. If adding mint, muddle it with a spoon for the best flavor. And don't forget, although a denuded lemon might get hard and look funny, it will still be fresh for days if kept in the fridge.
Posted by georgia to Kitchen and Cooking on May 11, 2006 10:05 PM | permalink | Email this post
TrackBack URL for this entry:
http://notadomesticdiva.com/mt-tb.cgi/212
Hi there. Great recipe. I found it yesterday when I was looking for something completely different. I simply had to try it. I slightly altered it: I used cane sugar and sparkling water. Smash mint leaves with sugar before adding lemon juice and water... just like barmen do it for Mojitos. I am invited to a barbeque tonight... I bet my friends will love it!
Posted by: Sinchen at July 14, 2007 10:11 AM
