When life hands you far too much freaking citrus

March 24th

This week

Juice those lemons and freeze them into ice cube trays. Place one of these at the bottom of a glass. Fill the next 3/4ths with a good seltzer water and ice and then top with a generous splash of Hendricks.

I like to call this lovely warm weather cocktail, a Finnberg.

~K

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3 Responses

  1. Another idea: http://www.borrowedsalt.com/blog/2014/10/26/easy-preserved-lemons They’re supposed to be lovely in all kinds of recipes. 🙂 (On my radar because they were called for in a Moroccan recipe I made last week.)

  2. Best title for a blog post — ever!

  3. Lemoncello

    Place the zest of 6 medium lemons in a quart jar. Fill with 50% Everclear and 50% vodka. Alcohol mixture can be varied according to your preference. Store in the dark for 2 weeks.

    Dissolve 2 cups sugar in 3 cups water. Bring to a boil over low heat. Boil for 4 minutes. Cool to room temperature.

    Strain the alcohol mixture and mix with the syrup. Store in the dark for 3 weeks.

    Chill and serve. It is a good after dinner liquor. Can be served on ice cream. Use your imagination.

    Of course, you still have to find something to do with the lemons themselves.

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