Homemade Lemon Extract Recipes
BEST LEMONADE EVER
This is a very refreshing drink!
Provided by Jo
Categories Drinks Recipes Lemonade Recipes
Time 4h35m
Yield 10
Number Of Ingredients 3
Steps:
- In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
- Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
Nutrition Facts : Calories 144.6 calories, Carbohydrate 38.2 g, Fiber 0.1 g, Protein 0.1 g, Sodium 6.1 mg, Sugar 35.8 g
HOMEMADE LEMON EXTRACT
Tips: Stick with organic lemons, since you'll be using the peel Prefer to use alcohol-free extracts? Just replace the vodka with three parts food-grade liquid glycerin and one part water Homemade lemon extract makes a great gift. Make an extra batch (or several) to share with your friends and family Save the...
Provided by From Grano's Kitchen
Categories Other Desserts
Time 1h
Number Of Ingredients 4
Steps:
- 1. Remove the zest from 2 - 3 lemons. A lemon zester is a great tool for this project but you may also try using a vegetable peeler. Do not include the white pith because it is very bitter. Place peels inside a clean jar.
- 2. Add approximately 1/2 cup of vodka to your lemon zest. Make sure your peel is completely covered by the liquid (add more if not) and tightly seal your jar. Give it a nice shake and let concoction sit in a dark place for 4 - 8 weeks depending on how much patience you have (the longer it sits, the stronger the extract). Gently shake the mixture at least once a week to infuse the flavors.
- 3. When proper time has elapsed, strain your finished product and place inside a clean glass bottle. This will last for years! (Note: To make this infusion double strength, add another batch of lemon peel to your finished extract and repeat the process one more time.)
LEMON LOAF: THE BEST RECIPE EVER!!!
A little bit of sweetness, a whole lot of tanginess and a melt in your mouth texture... all courtesy of this Extra Moist Lemony Lemon Loaf.
Provided by Maria Vannelli RD
Categories Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350℉ (175°C) .
- Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
- Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
- In a large mixing bowl of stand mixer beat butter on medium speed for 2-3 minutes.
- Gradually add the sugar and continue beating for another 2-3 minutes.
- Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
- Add lemon juice (the batter will curdle).
- Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
- If using add-ins, combine gently at this point.
- Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
- Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.
Nutrition Facts : ServingSize 1 serving, Calories 202 kcal, Carbohydrate 32 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 87 mg, Sugar 20 g
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- Sanitize bottles and caps by dipping them in a large pot of boiling water. Let stand on a dish towel until completely dry.
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