In short, you only need two ingredients for this recipe that you can find in most major supermarkets. How’s that for simple? 🍽 Equipment When the winter lemon crop comes in, it can be hard to find a way to put up all those lemons before they spoil. Fortunately, preserving lemons is easy and there are literally dozens of creative ways to preserve lemons for use all year long.

An Italianliqueur, homemade limoncello uses finely grated lemon zest infused in a neutral spirit like vodka. After several weeks of infusing, the zest is filtered out and simple syrup is added to create a sweet lemon drop flavored liqueur. Slice the lemon thinly. There’s no need for a mandolin but try and make the slices as even as possible. Zest up your lemon peels with a zesting tool. Avoid zesting the pith, with is the bitter white part just beneath the yellow rind. Once the cubes have frozen solid, pop them out of the ice cube tray and place them into a bag. Return this bag to the freezer for the long term.

Pour the mixture into sterilized canning jars. Can the marmalade in a boiling water bath for ten minutes and store the jars in a cool, dry place. How to Thaw Frozen Lemons

Go sharpen your knife, cut up some lemons and/or limes, and add some zing to your glass of bubble water or slice of grilled fish. Now you know how to cut lemons and limes – whether it’s wedges or slices! More kitchen knife tutorials: If it is your first time tasting a preserved lemon you will be impressed by the distinctive, pure lemon essence and amplified aroma. In fact, you might have trouble believing that the lemon flavor can be so potent (in the best of ways!). Candied lemon peels can be stored in a jar with syrup in the fridge to keep them soft. Or for crunchy peels, stow them in an airtight container in the cupboard. Get the recipe from All Recipes. 10. Lemon Wine What I personally love about this recipe is how small and manageable the process is and how slicing the lemons, rather than wedging them (more traditional) shortens the overall preserving time, and also makes using them much easier! For a preservation technique that will keep for years, dehydrating is the way to go. You can use a dehydrator or an oven, or set them out in the sun if your climate is hot and dry.Refrigerate Un-Used Peels: place in a ziploc bag for up to 2 weeks and use them to clean the microwave and disposal as needed. To make, combine the zest of 4 lemons with 1 cup of vodka in a quart-sized mason jar. Vigorously shake it up each day for one month, then strain out the zest and transfer the liquid to another clean mason jar.