What I Did With The Citron

[pantryslut]

I made citronade!

I was inspired by the yuzu "lemonade" at Medicine. A glassful features a lot of finely diced yuzu peel, presumably because yuzu is mostly peel, with very little juice. Similar to, well, citron (which is essentially *all* peel, no juice).

So I zested the citron. It yields a *lot* of zest. I diced it up and threw it in the bottom of a pticher with some sugar dissolved in some lemon juice (b/c I am too lazy to make sugar syrup). I started with Meyer lemons but the result was a bit too bland, so I added some regular lemon juice too. I used less lemon juice than I normally would if I was making lemon-only lemonade.

The result was delicious, like a perfumey lemonade (in a good way). I'd do this again.

Comments

[cornbreadboi.livejournal.com]

yuzu has a fair amount of juice, as it is like a rounder lime. but buddha's hand does not. actual citron does, but most american's call buddha's hand citron as well so it gets very confusing.

may i lead you on the hunt for the great bergomot, though? look at berkeley bowl & scratch n sniff one to get the drift. one of these, zested, can perfume to kitchen and your hands for days!

[pantryslut.livejournal.com]

I remember yuzu's peel as being much thicker than lime? I could be wrong, I only bought it once.

[cornbreadboi.livejournal.com]

yes. the skin holds on tight, as do the segment partitions. it is not a fruit bred for its meat, but there is enough there to make things with. that's why I talk about bergamot-- it's fully of seeds and pithy, but the one which passes the scratch & sniff is well worth its long term uses.

[pantryslut.livejournal.com]

Yes, I will have to hunt down the bergamot.

[wild-irises.livejournal.com]

I'd try that!