Lemonrefresher Recipes

Steps:

• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

Steps:

• In a large bowl, beat sugar and lemon juice on high speed for 3 minutes or until sugar is partially dissolved. Gradually beat in milk. Stir in lemon extract and zest if desired. Chill. Stir in soda just before serving. Serve in chilled glasses over ice.

Steps:

• Beat sugar and lemon juice on high speed for 3 minutes or until sugar is partially dissolved.
• Gradually add milk, beating constantly on high.
• Stir in lemon extract and lemon peel.
• Transfer this lemon/sugar mixture to serving pitcher.
• Refrigerate until ready to serve.
• Just before serving, gently stir in soda.
• Best served over ice.
• This could possibly be made with Splenda, and also might be tasty with orange juice/extract instead of lemon.
• Let me know you're thoughts!

Steps:

• In a blender, combine the first 7 ingredients; cover and process until slushy. Pour into chilled glasses. Garnish with orange or lemon zest spirals. Serve immediately.

Steps:

• Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
• To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.

Steps:

• Microwave the lemon for 15 seconds, take out and roll on the counter pushing down with a medium amount of pressure, microwave for an additional 20 seconds.
• Slice lemon in half and sqeeze as much juice as you want into the bottom of your Nalgene bottle. We like the juice of a whole lemon in each 32 ounces but you might like more or less.
• Open and empty the sweet-n-low into the bottom of the Nalgene.
• Fill to the top with ice.
• Pour water over top and close Nalgene, shake for about 20 seconds to combine.
• Enjoy! :).