We use heaps of lemons. Instead of salt in cooking. Got a lovely lemon chicken stir fry and Greek fish dish on onions, garlic and pasata using lemon zest and juice. That was Wednesday night, fish night.
Google Healthy Food Guide NZ and search on there. www.healthyfood.co.nz
Carrot cake with lemon icing and zest on top, or banana cake
8 Litres Water
500 g Brown Sugar
500 g White Sugar
3 or 4 Lemons
1/4 tsp Fresh Yeast
handful of raisins
Wash the Lemons and cut into thin slices and set aside for now, save any juice !!
Pour the sugar and brown sugar into a very large saucepan,
Boil 4Litres of the water and pour into the saucepan onto the sugar,
Add the lemon slices and any juice
Add the rest of the water (tap temperature is fine)
Dissolve the yeast in tepid water
add the dissolved yeast into the pot
Cover with a lid and leave for 24-30 hrs at room temperature
Prepare enough bottles (Grolsch beer bottles are the best as they have resealable swing-top caps) and
it is very enjoyable building up a stack of bottles !!!!!
After minimum of 24hrs place 3-6 raisins and a teaspoon of sugar into each bottle then fill each bottle (strain though a sieve) with the now slightly fermented liquid,
cap the bottles and store at room temp for 3 days or in cooler climates for a week.
When the Raisins rise to the top the drink is ready
Serve at room temp in winter or chilled in summer.
back shortly ....... yumm
