“When life gives you lemons, make lemonade” – Dale Carnegie
It’s a simple message, and such an optimistic one. But when faced with a HUGE surplus of big, fat, juicy lemons from the tree in my backyard, it’s a message I take quite literally. It’s something I have never done before, but I decide to make lemonade. Hooray!
The lemon tree in our yard is not the prettiest tree. It has met with a variety of creepy crawlys and other citrus pests over time. But it is organic. And it seems to have thrived from all the rain we had over summer. In fact, we have been picking some of the biggest, juiciest lemons I have ever seen. The skins imperfections have not affected the juicy goodness inside. But it does mean the lemons are no good for zesting.
So back to lemonade…
The day I decided I was going to make lemonade I was back flicking through all the April delicious. magazines as I had found myself a bit short on recipes this month. Sure enough, I came across a recipe for lemonade – not that a recipe is really needed. It’s as simple as adding sugar to lemon juice to suit your tastes and heating to dissolve the sugar. Not exactly rocket science. But in my attempt to make a healthier version I replaced the caster sugar with organic rapadura sugar and reduced the amount of sugar by about half. The end result was a brownish coloured syrup that was sour, sour, sour. Borderline undrinkable. Oops… So I just added more sugar. Second attempt, result? A brownish coloured syrup that was a nice balance of sweet and sour.
Now where’s the vodka and soda?
P.S You can read more about rapadura sugar here if you are interested. (It’s not a plug to buy this woman’s product, just a great Australian reference)
P.P.S If you want some lemons, just drop me an email… 🙂