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Old 01-30-2008, 03:11 PM   #21
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Please send the sherbet recipe.
You keep the lemonchello in the freezer and it will keep forever, but it won't be around very long, because it's really delicious.
Also, put your little glasses in the freezer.

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Old 01-30-2008, 03:29 PM   #22
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Thanks for the sherbet recipe. I will try it soon.

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Old 01-30-2008, 03:35 PM   #23
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You're welcome, let me know how you like it.
Plumies, do Meyer lemons taste different than regular? We don't get them here too often, when we do they are in the more upscale stores and I live about 40 miles from the closest one. I could take some off your hands do you ship? :)
I always wanted a lemon tree. Maybe in my next life.
Not that there's anything wrong with that.....
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Old 01-30-2008, 03:44 PM   #24
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Suzi, to me, Meyer lemon does taste differently than the lemons from a standard lemon. It's suppose to be a cross between a lemon and a Mandarin orange (or some other type of orange) so when it's really ripe, the juice is not as tart as a regular lemon. The pulp has a light orange color to it, too.

I love the zest of a Meyer lemon and I love Meyer lemonade! I find that I don't need to add as much sugar and it's not as tart. My MIL loves to use them in a citrus vinaigrette.

I'll PM you about sending some out to you.
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Old 01-31-2008, 12:48 PM   #25
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Candied lemon slices:

Slice lemons really thinly, and dip the slices in cooled simple syrup (equal parts suagr and water heated on stove until sugar is dissolved).

Bake the lemon slices on parchment paper at a low temp so they dry out.



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