Andy M.
Certified Pretend Chef
...you make limoncello.
SO and a girlfriend decided to make limoncello last weekend. They started the process with 14 small organic lemons that she zested for the brew. Now we're left with 14 small lemons that are zestless and in some cases pithless too.
Here is a photo of what I have to deal with. That's a 7" plate and the lemons are no more than 1.5" tall.
My question is, what's the best way to juice them?
I have a manual juicer but I don't see them working well there. I also have a food processor but then the pith gets incorporated unless I peel them all before I pulverize them.
Any thoughts?
SO and a girlfriend decided to make limoncello last weekend. They started the process with 14 small organic lemons that she zested for the brew. Now we're left with 14 small lemons that are zestless and in some cases pithless too.
Here is a photo of what I have to deal with. That's a 7" plate and the lemons are no more than 1.5" tall.
My question is, what's the best way to juice them?
I have a manual juicer but I don't see them working well there. I also have a food processor but then the pith gets incorporated unless I peel them all before I pulverize them.
Any thoughts?