Lemon Cordial
1.5kg caster sugar
zest and juice of 7 or 8 lemons
1/4 cup citric acid
1 litre boiling water
Combine all ingredients in a pyrex or heat-proof china bowl (not metal). Stir until sugar is dissolved. Cover and stand over night.
Strain into sterilized bottles. I find it makes about 3 wine bottles worth.
Don't throw away the zest that is left over. It is yummy on ice-cream or stirred into plain yoghurt and keeps for quite a while covered in the fridge.
Lemon Marmalade
6 lemons
7 cups boiling water
6 cups sugar
Slice lemons and cover with boiling water. Let stand overnight. Cook gently until rinds are soft, approximately 20 - 30 minutes. Add sugar, stir until dissolved and quickly boil 25 - 45 minutes or until fruit will gel. Put into sterilized jars.
I find it usually takes about 35 minutes and makes about 8 jam jars worth.
I have used the same recipe for limes as well as mandarins and it has worked just as well. I've also made lemon and lime.
Well Susan it sounds like you have been busy with making marmalade and adding recipes to the blog!
ReplyDeleteThought I would add Mick's recipe for Limoncello, which I am really keen to try!
Limoncello
Makes 1.2 litres
8 thick-skinned lemons
750ml vodka
300g white sugar
500ml water
Rinse lemons, then peel with a vegie peeler. Scrape off any white pith. Cut the peel into thin strips and place in sterilised screw-top glass jar. Cover with the vodka (but keep the empty bottle for your limoncello). Store in a dark, cool place for 1 week, shaking vigorously once or twice a day.
Heat the sugar and water in a saucepan, stirring until the sugar dissolves. Allow to cool, then combine with the vodka and lemon peel, reseal and store for a further week. Strain though a sieve and funnel into 2 sterilised bottles and seal. Store in the refrigerator until needed, and serve in frosty chilled shot glasses. Enjoy!