Using Lemon



This is from an old book I found in my mother in law’s collection, called “The Little Lemon Book”. Never put a lemon in the fridge; chilling will reduce the amount of juice a lemon will produce by up to a half. Never leave any damaged fruit with the good; the bad fruit will soon affect the whole batch.
There is no wastage in a lemon; every part can be used. So next time you juice one, zest the skin to use as flavouring in stews or soups. The rest is good to clean and soften the skin on your hands.
Before juicing a lemon, wash it in hot water or place it in the microwave for 30 seconds. The heat will make the juice run and you will get a better yield. For a sore throat, juice of a lemon (2Tbsp), 2Tbsp cider vinegar, 2Tbsp honey and a dash of cinnamon add a little water and drink. Might not taste that great but it works!.
3 lemons, 2Tbsp sugar, 1Tbsp honey, 1¼ litre boiling water. Peel the rind off lemons and place in a heat proof jug.
Squeeze the juice and add. Stir in sugar and honey and boiling water. Stir until all is dissolved. Cool, strain and chill.

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