Yes I use 10 organic lemons. I don't boil the filtered water for the simple syrup. I use an immersion blender instead. The cavitation introduces more air to the liquid (like shaking a cocktail). Boiling the water makes it go flat and you have to wait for it to cool before mixing. It taste better to me when the water isn't flat.
Ten organic lemons, 1(750ml) bottle Everclear, 3 1/2 cups water, 2 1/2 cups sugar. Zest lemons ( I use a sharp vegetable peeler). Combine lemon zest and Everclear in a large sealable container. Let steep in a cool dry place ( i let it go 4 weeks) but some do as little as 4 days. When it is infused to your liking make the simple syrup with the sugar and water. Strain the zest from the infusion and blend the infusion with the simple syrup. I bottle it as in the picture and leave them in the freezer until I am ready to serve. I save the lemon juice and pour it in ice cube trays. Put the cubes in a zip lock a bag and keep that in the freezer. Use the lemon cubes to chill Sangrias or for recipes.Would you please post detailed recipe if possible.
Stirring or pouring don't do the same amount of aeration thats why they shake cocktails.It does not matter in what way the sugar is dissolved in the water as once it is a syrup be it by heat or blending each results in the same sugar concentration so there is no thermodynamic difference. With no difference either syrup solution will freeze at the same temperature. Solutions are not suspensions so the sugar never settles out to the bottom after sitting. Have made lime basil sorbets and they freeze easily and stay frozen in the freezer but have no alcohol. Given that then any antifreeze effect of sugar in minor.
Ten organic lemons, 1(750ml) bottle Everclear, 3 1/2 cups water, 2 1/2 cups sugar. Zest lemons ( I use a sharp vegetable peeler). Combine lemon zest and Everclear in a large sealable container. Let steep in a cool dry place ( i let it go 4 weeks) but some do as little as 4 days. When it is infused to your liking make the simple syrup with the sugar and water. Strain the zest from the infusion and blend the infusion with the simple syrup. I bottle it as in the picture and leave them in the freezer until I am ready to serve. I save the lemon juice and pour it in ice cube trays. Put the cubes in a zip lock a bag and keep that in the freezer. Use the lemon cubes to chill Sangrias or for recipes.
Wow That is a big batch! What tweeks have you done to refine it?
We changed to a microplane to avoid getting any pith at all. Sugar amount was adjusted to our liking. The boiling for several minutes, which was an accidental discovery.
Ten organic lemons, 1(750ml) bottle Everclear, 3 1/2 cups water, 2 1/2 cups sugar. Zest lemons ( I use a sharp vegetable peeler). Combine lemon zest and Everclear in a large sealable container. Let steep in a cool dry place ( i let it go 4 weeks) but some do as little as 4 days. When it is infused to your liking make the simple syrup with the sugar and water. Strain the zest from the infusion and blend the infusion with the simple syrup. I bottle it as in the picture and leave them in the freezer until I am ready to serve. I save the lemon juice and pour it in ice cube trays. Put the cubes in a zip lock a bag and keep that in the freezer. Use the lemon cubes to chill Sangrias or for recipes.