I've been a contributor for the NZ Design Blog for a couple of years now and I love what Alana does with the Design Blog so getting the chance to be featured along side some amazing creatives was super exciting! Along with my post she mentioned a couple of recipes that I would be sharing, well here they are. In all their lemony glory.
If you follow me on the 'gram you would have seen that a few weeks ago Eilidh and I raided a lemon tree, well what does one do with a lot of lemons?! You make Lemonade (and add it to gin).
Presenting, the great lemon haul of 2017.
I've been trying to make more of an effort recently to reduce waste. So I've used every bit of the lemon. What I didn't use in the recipes is now in my compost, getting all composted.
First up is a household cleanser AKA Spray and Wipe. This is something you can keep making and adding too, in fact, it doesn't just have to be lemon peels it can be any citrus. I keep a latched jar under the sink and over time I add more citrus peels to it, then every now and then I rotate the jar. Doing this ensures that the citrus peel is always in contact with the vinegar so that the peels don't grow mould.
All you need is a jar that you can tightly seal, quite a bit of white vinegar. Just add citrus peels to the jar then fill with vinegar and seal tightly. After about 4 weeks strain the liquid, add a couple of drops of an essential oil, mix and pour into a spray bottle. You are now ready to go, spray then wipe.
Next up is Lemon Cordial.
This recipe is perfect for both summer and winter; which is perfect right now as the weather can't seem to make up its mind! In the Winter (or right now) I will be drinking it with hot water otherwise ice cubes and sparkling water. Add a splash of it to a Gin and soda (that if you have no lemons because you used them all up making this!) and sip.
This makes 1.5ml-ish of cordial.
Lemon, Rosemary and Honey cordial
The juice of 12 lemons
Zest from 2 lemons
200g of Honey
1ltr of water
4 sprigs of fresh Rosemary (or 3 dried sprigs)
Put all of the ingredients, excluding the rosemary, into a large pot and while stirring, slowly bring to a small simmer. Once simmering add the rosemary and leave to simmer for 15 mins. Take the rosemary out and leave to cool. Once cooled, strain through a sieve and decant into a vessel with a lid. Store in the fridge for up to 2 weeks.