Too many lemons. I was telling friend, Sandy, about a giant box of Meyer lemons that showed up on my doorstep, catching me off guard. They were a prize for my Glazed Lemon Poundcake post; a recipe that totally ROCKS.
Sandy grew up in Orange County (where orange and lemon groves took up the majority of land at one time). Her childhood home had a high-volume lemon tree, and her mom would squeeze-and-freeze juice in 1/4 cup portions. How brilliant is that?
Note that when you use a muffin tin, you get six (or 12 depending on your tin) 1/4 cup cubes. I processed one muffin tin’s worth each night until they were all gone. And then the weather turned hot, and lemonade was obvious.
And because there is SOOOO much juice in my freezer, these two other recipe posts will be prepared again here at home:
A Glass of Homemade Lemonade for Larry
- 1 cup water
- Approximately 3 tablespoons granulated sugar
- 1/4 cup fresh lemon juice (1 frozen pre-squeezed juice cube)
In a glass, mix the water and sugar together until dissolved. Then add frozen juice cube and stir until melted. Add more sugar, if desired, to-taste. No need for ice. Makes one serving.