What the heck does one make to use up half a gallon of fresh squeezed lemon juice? There's only so much lemon gelato I can eat. And most recipes only call for a tablespoon or so of lemon juice. Lemon recipes doesn't upscale well to half a gallon of juice.
And I'm still knee deep in newly plucked lemons.
Excited by my sugar cane harvests, I'm attempting to make my own sugar.
And I promptly abandon the sugar making effort after two hours of peeling and chopping and grinding. I only produced a couple tablespoons of cane juice. Phooey. Why can't squeezing sugarcanes be more like squeezing lemons?
No comments:
Post a Comment