Donating to a soup kitchen or pantry?

Lemonade stand?

Thanks season....and some of the folks here have shared some good recipes recently...I may make another stab today at the lemon bars Laura LaRosa shared.

I wonder if one could distill off some lemon oil....probably much of the oil is in the peel but not sure. I know BBQ sauce usually has a fair amount of vinegar in it for acidity....might be able to do a lemon juice version. I have even tried using it as an after-shampoo rinse. It sure smells great!

Seems like everything made from lemons has so much sugar that we can't eat it on a daily basis. A member noted you can reduce the acidity with calcium carbonate so perhaps using some calcium carbonate would cut the sugar use.

I LOVE lemonade and my sister makes a great ginger ale lemonade with 2L of ginger ale, 1 cup lemon juice, and sugar to taste.

I have posed this question in the past and always get some great recipes and even some other uses for things like furniture polish and room fresheners...from the peel. This year, I'm putting most of the peel and pulp around a blood orange tree I would like to encourage to fruit this spring.

I have five ice trays freezing now, a gallon of juice waiting, and another half box of lemons to go.

I actually have a fairly busy street in my front yard so the lemonade stand probably isn't such a bad idea if I made a recipe that was unique enough to get a reputation.

I see a pile of lemon peels in the picture. I've dried them in the oven and ground them with peppercorns to make my own very nice lemonpepper without the added salt. If lemon trees would grow in zone 2A, which I think you said you were, I'd love to have a couple in my garden. Seeds or small, transplantable trees would be nice. Lemons are a buck apiece in the store right now!! I would think you could sell lots but getting them to customers might be a problem.

A lemonade stand is a pretty good idea. You could also add a bit to water.

I just noticed that you garden in California, not Canada, so if I want to grow lemons I'd need to grow them in a tub and move them indoors for half the year; haha; still, not a bad idea I guess.

I dont have a sweet tooth but love Moroccan preserved lemons and use several jars of them through the year- all it takes is salt. I'll be making some with my lemons this weekend.

I have seen the salted lemon recipes...always worried it would be too salty....course I like pickles :>)

Lengrows2, I have made candied peel before and it's pretty good...haven't tried making lemon pepper though. By the way, I'm in Zone 9b

Concentrate it. Either heat and evaporate down and freeze/refrigerate concentrate / or freeze cubes and leave a large open container (or open ziplock), the freezer will remove the excess water, but that takes far longer.

John, I would incorporate them more into dinner courses and not just desserts. I made a healthy meal recently of a chicken stew that used lots of juice to get it to my liking....no nowhere near what you have, but if you incorporate it into your day-to-day cooking, you will slowly use it up...then you'll have more...lol! I will see if I can post the recipe. It was from Facebook but I am sure I can copy the link.

Here it is....it's just one example, but there are many recipes that would benefit from lemon juice..

https://www.facebook.com/officialgoodful/videos/1412939742109821/

Thanks Laura...you are probably right. Slow and steady. I made a lemony vinaigrette today (too much olive oil flavor in it though) and just now put a meatloaf in the oven that has a couple of tablespoons of lemon juice in it.

By the way John, that recipe I posted is quite healthy and it was a HUGE hit with my family. Everyone loved it, so it is kid-approved!