On Saturday, I started my first batch of limencello. It will be at least a month before I take the mason jars with vodka and lemon rinds out of their dark hiding place. If I end up with something good, I'll let you know the method I used to make it.
Making the infused cordial calls for using only the rinds of lemons, not the juice. When I was done, I had a little over a cup of lemon juice leftover. There are many recipes that use just a small amount of lemon juice, and many that use a larger amount plus grated lemon peel. Since I didn’t have any peel left to use, I went in search of how to use up just one cup of juice. Here’s what I came up with.
- Freeze it. You can freeze the entire amount whole or freeze small amounts in ice cube trays and then put the frozen cubes in a freezer proof container to use when you just need a small amount of lemon juice.
- Lemon curd. Lemon curd is such a treat on toast and crackers. I chose this recipe because it doesn’t call for the lemon zest, only the juice.
- Lemon syrup. Make a small batch of lemon syrup to use in beverages or baking. If you’re not going to use it anytime soon, do a little small batch canning.
- Lemon-Garlic soup. Sounds like a great spring soup, doesn’t it? It’s gluten-free and part of a paleo diet, but you don’t have to follow either of those diets to enjoy it. This only uses half a cup of lemon juice, but you could double the recipe and freeze half.
- Sour mix. I’ve never bought a bottled sour mix that was any good. It’s so easy to make your own with water, sugar, lemon juice and lime juice.
- Lemonade. This recipe uses exactly one cup of lemon juice.
- Pink Lemonade Popsicles. Fresh raspberries make the pink in these popsicles – not artificial food dye.
- Tackle stains on white clothes. Lemon juice, salt and sun.
- Clean with it. Here are 24 ideas for using lemon juice as a natural cleaner around your home.
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