Lemons Lots of Great Uses for Them
Unlock the vibrant potential of citrus with "Lemons Lots of Great Uses for Them," a versatile recipe showcasing the zesty brilliance of lemons in three creative ways. This comprehensive guide teaches you how to make aromatic lemon-infused olive oil, refreshingly tangy lemon sorbet, and a bright, homemade lemon vinaigrette—all from one powerhouse ingredient. From infusing oils for cooking or dipping to crafting a show-stopping dessert and perfecting your salad dressings, this recipe transforms humble lemons into the star of your kitchen. With just 20 minutes of prep time, these easy-to-follow techniques deliver fresh, flavorful results that elevate any dish or occasion. Perfect for lemon lovers and home cooks alike, this is your definitive guide to maximizing citrus in your culinary adventures.
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Recipe Information
Ingredients
- 6 whole Lemons
- 240 ml Olive oil
- 120 g Sugar
- 240 ml Water
- 1 tbsp Honey
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Dijon mustard
- 120 ml Extra virgin olive oil
- 1 tbsp Fresh parsley (optional)
Instructions
1. Prepare the lemons by thoroughly washing them to remove any wax. Dry them with a clean towel.
2. For lemon-infused olive oil: Use a microplane or fine grater to zest three lemons. Combine the zest with 240 ml of olive oil in a small pot. Warm the mixture over low heat for 5 minutes (do not let it boil). Remove from heat and allow it to cool completely. Strain and store the oil in a clean, airtight jar for up to 2 weeks.
3. For lemon sorbet: Juice four lemons to extract approximately 120 ml of lemon juice. In a small saucepan, combine 120 g of sugar and 240 ml of water. Heat gently until the sugar dissolves, then let the syrup cool. Mix the cooled sugar syrup with the lemon juice. Churn the mixture in an ice cream maker according to the manufacturer's instructions. Freeze for an additional 2 hours before serving.
4. For lemon vinaigrette: Juice one lemon to yield about 2 tablespoons of juice. Combine the juice, 1 tbsp of honey, 1 tsp of Dijon mustard, 1 tsp of salt, and 0.5 tsp of black pepper in a small bowl. Gradually whisk in 120 ml of extra virgin olive oil until emulsified. Optionally, finely chop 1 tbsp of fresh parsley and stir it in for added flavor.
5. Serve and enjoy these fresh, tangy lemon creations across salads, desserts, and as a versatile kitchen staple!
Nutrition Facts
Calories |
3655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.7 g | 437% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 21.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 145.7 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 513 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
