Re: Fermenting lemon juice
- Hi, somehoser,
I did this in reverse.
My wife and the neighbour juiced all the lemons from the tree.
Then my wife FROZE ALL THE LEMON JUICE in small containers or plastic bags, not sure. It gets used in the cheesecake recipe at the bakery. Anyway the point is that freezing works fine.
Then I got all the left over lemon halves and took off the zest with a potato peeler. And made lots and lots of limoncello.
--- In email@example.com, Some Hoser <somehoser@...> wrote:
> Hi there,
> I've been lurking a while, and I'm finally taking Z-Bob's advice
> (great book, by the way!) to stop being a fly on the wall.
> I've got a lemon tree out front with which I love making Limoncello.
> My question is regarding all those pathetic zest-less leftover lemons.
> I usually end up juicing them, and then the juice just sits in my
> fridge for a few weeks before I have to dump it to make room for
> something. I was curious if it's possible to get something palatable
> from that lemon juice, whether through a straight fermentation or
> running a lemon wash through a still. I did some searching and found
> an interesting recipe for Skeeter Pee (http://skeeterpee.com/), but I
> was wondering if there was anything else out there.
> Some Hoser