My lemon tree has been quite bountiful this year. One might say too bountiful. And with extra hygiene measures/lack of people-ing during the pandemic, I haven’t really gotten sick this winter (yet). But most years I love to drink Korean honey lemon ginger tea.
So why not DIY it, considering the ridiculous number of lemons I needed to use up?
I zested about 6 lemons before I gave up. That was probably enough, right? (Yeah, actually, but more would be fine too)
Then I juiced all the lemons. Thank goodness for juicer attachments on food processors! But be careful. Once you zest off the rind, those little yellow hemispheres are slippery buggers.
Anyway, a little over a litre later (maybe 10-15 lemons?) I had a big bowl of lemon husks and their seeds ready to go. Cover with a little diluted lemon juice (enough to cover them entirely) and leave them... [read more]