What I Did With The Citron
Jan. 7th, 2007 09:33 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pantryslutI 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.
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.
