Lemons four ways!
In this issue, I share how to squeeze the most out of your lemons, making limoncello, lemonade (with a minty simple syrup), lemon-based salad dressing, and lemon vinegar cleaning solution!
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Good morning from the Big Apple!! I’m thrilled to be in New York City this week to take part in the Wings World Quest Women of Discovery Gala and Discovery Forum. It’s humbling to be in the company of women working across the globe to conserve our fisheries, document biodiversity of our rainforests, explore the greatest depths of the ocean, seek medicines from nature, and more! I’ll provide a full recap of the event and talks in a post next week.
For now, I wanted to share with you a fun activity I did at home in preparation for a Chemistry in the Kitchen YouTube show we’ll be taping next month. I chose to focus on lemons (Citrus limon in the Rutaceae plant family) for the show. Lemons have much to offer for our diet and health. The fragrant monoterpene compound limonene found in the rind of lemons and other citrus not only acts as a broad-spectrum antimicrobial against pathogenic bacteria and fungi, but is also useful as a cleaning agent due to its properties as a solvent.
If the proverbial phrase, “When life gives you lemons, make lemonade,” encourages optimism, then this newsletter will go the extra mile! When life gave me lemons this week, I made limoncello, lemonade, lemon cleaning solution, and lemon salad dressing (all from the same bowl of lemons)! Let me show you how to do the same.
Limoncello
I fell in love with limoncello during my first of many trips to the Amalfi Coast. A glass of limoncello evokes memories of bright yellow and blue ceramics and sunny days spent wandering the streets of coastal villages. It's a sweet and potent drink, best enjoyed in moderation. Additionally, it's exquisitely simple to make! Here is my favorite recipe for it:
Materials
large bowl of organic lemons (12-15 lemons, preferably with a thick skin)
large colander
measuring cups
vegetable peeler
saucepan
extra large glass jar (I like to use a 64 ounce Mason jar)
1.5 L of high proof alcohol (100 Proof Vodka or Everclear)
2 cups sugar
2 cups water
Recipe
Clean your lemons. I always prefer to start with organic or untreated lemons. This can be gently rinsed. If you don’t have organic lemons, then you may wish to more aggressively scrub the fruit to remove any residual pesticides. Drain them in your colander.
Use your vegetable peel to peel off the yellow skin of each lemon. I used enough lemons to fill a large mixing bowl (12-15 large lemons). Be careful to avoid the white pith, which can yield a very bitter flavor. Place the strips of yellow peels into the large mason jar. Place the whole peeled lemons into the large mixing bowl.
See below for the lemonade recipe we’ll use for these lemons.
Once you’ve finished peeling your lemons, pour the high proof alcohol into the jar, filling it to leave around 1-2 inches of headspace from the lid. Shake and then place in a cool, dark place. I store the jar in one of my kitchen cabinets.
Wait 2-3 weeks, shaking the jar occasionally (once every 2-3 days). If you use a lower proof alcohol, you may need to wait longer for the extraction to work. The clear liquid should turn to a vibrant yellow. You can also check the flavor of the liquid to determine if it is ready.
When the infusion is ready, use a fine mesh strainer to separate the lemon peels from the infused alcohol.
Make a simple syrup by dissolving 2 cups of sugar into 2 cups of sugar by heating to a low boil in a saucepan. Let the syrup cool before mixing with the lemon infusion.
Pour into decorative glass swing-top bottles. This stores best in the freezer.
Lemonade
This never lasts long in our refrigerator! My kids love fresh lemonade and it is fun to mix things up with an herb-infused simple syrup.
Materials
bowl of peeled lemons (see above)
citrus juicer
knife
fine mesh colander
cutting board
measuring cup
saucepan
1 cups water
1 cups sugar
handful of fresh garden mint or basil
Recipe
Slice the peeled lemons in half and juice them. Strain the lemon juice through the fine mesh colander to remove any seeds.
Place the juiced lemons back into your large bowl for the lemon-vinegar cleaning solutions recipe (see below).
Make a simple syrup by heating the 1 cup of water and 1 cup of sugar in a saucepan. If you’d like to infuse herbs into the syrup, simply rinse and clean the herbs, rip them up in your hands and add to the pot while heating. Some great options for herbs to use here include peppermint, basil, lemon balm, or lavender. Let the syrup cool before mixing with the lemon juice.
Combine the 2 cups of simple syrup, 1 or 2 cups of lemon juice (depending on your preference for sourness), and 6 cups of water. Stir and chill in the fridge. Add some thin slices of fresh lemon or sprigs of mint to add an extra special touch!
Lemon Salad Dressing
This recipe yields a simple dressing with a robust flavor! I love to use this on chopped curly kale. You can also make it more savory by adding parmesan and croutons. Alternatively, you can take the basic recipe and add finely chopped fresh garden herbs, Dijon mustard, and honey to achieve another flavor profile.
Materials
lemon juice (see above recipe) - 2 tablespoons
extra virgin olive oil - 2 tablespoons
fresh minced garlic - ¼ teaspoon
salt - ¼ teaspoon
black pepper to taste
Optional add-ons:
fresh grated parmesan - ¼ cup
croutons - half a cup
Recipe
Combine ingredients in a jar with a tight lid and shake, or whisk in a bowl.
Mix with salad greens or kale.
Lemon-Vinegar Cleaning Spray
This is the final step in our day dedicated to lemons! This process is straightforward and extracts the utmost value from your lemons, minimizing waste and producing a value-added product. If you choose to skip making limoncello and only prepare the lemonade or lemon salad dressing, you can still use the remnants of those lemons for this recipe. In fact, the lemon rind is abundant in limonene—a plant compound known for its antimicrobial properties and effectiveness as a degreaser and cleaning solvent.
Materials
large glass jar (I like to use a 64 ounce Mason jar)
juiced lemon halves
white vinegar
fine mesh colander
cheese cloth
spray bottle
Recipe
Pack the lemon halves into the glass jar, pushing them down to pack tightly. If you have additional lemon halves with peel intact, add those as well so as to increase the amount of limonene in the infusion.
Pour the vinegar over the lemons until they are completely covered with at least 1 inch of vinegar over the top of the lemons.
Wait 2-3 weeks for the lemons to infuse in the vinegar. The liquid may look cloudy when ready.
Strain the liquid through a fine-mesh colander and perhaps strain again through a cheese cloth to ensure that no particles make it through as these could clog your spray bottle.
Transfer the liquid to a spray bottle. It’s ready for use!
How to use the lemon-vinegar cleaning spray:
Glass and Mirrors: This solution acts as an excellent streak-free cleaner for windows, mirrors, and other glass surfaces, leaving them shining and with a pleasant citrus aroma.
Kitchen Countertops: Lemon vinegar can effectively clean and deodorize most kitchen countertops, with the exception of natural stone surfaces like marble and granite, which can be etched by the acid.
Microwave and Stovetops: The solution can easily break down food splatters and grease. Simply spray the solution, let it sit for a few minutes, and then wipe away for a clean surface.
Bathroom Surfaces: Use the lemon vinegar solution to wipe down sinks, bathtubs, and ceramic tiles. It helps in removing soap scum, water stains, and leaves a fresh lemony scent.
Garbage Disposal and Drains: Pouring a cup of the solution down the drain can help deodorize and break down minor blockages. It's particularly effective for garbage disposals, where food residue can create unpleasant odors.
Refrigerators: The solution can be used to wipe down shelves and walls inside the refrigerator. It not only cleans but also helps in neutralizing odors.
The Takeaway
There are so many ways to transform lemons into value-added products. Much of their utility in terms of flavor, aroma, and capacity for cleaning is due to the presence of limonene. I love trying new ways to use these plant chemicals in my daily routine. Do you have any special lemon-based recipes? Please share in the comments. I’d love to hear from you!
Yours in health, Dr. Quave
Cassandra L. Quave, Ph.D. is a scientist, author, speaker, podcast host, wife, mother, explorer, and professor at Emory University School of Medicine. She teaches college courses and leads a group of research scientists studying medicinal plants to find new life-saving drugs from nature. She hosts the Foodie Pharmacology podcast and writes the Nature’s Pharmacy newsletter to share the science behind natural medicines. To support her effort, consider a paid or founding subscription, with founding members receiving an autographed 1st edition hardcover copy of her book, The Plant Hunter.
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