Limoncello

And satsumacello as well! Excellent crop of citrus this year, grapefruit wasn't ready yet:

Attachment 178681

Keep the good stuff inside and use the peels, pack it up with some Everclear (serious alcohol):

Attachment 178682

Wrap it up in foil for 4 - 6 weeks and place in a cool spot. Prepare a simple sugar syrup, strain the citrus mix, add it, and bottle it up. Put in some small bottles for a fine liqueur as Christmas gifts. Can't help myself being such a refined, distinguished gentleman :)

Meanwhile, fried some fresh shrimp:

Attachment 178684

Kept the batter light. Works for me.

Oh dat sum good sippin right there. Cut a few jugs of Everclear around the camp fires at Rondevous in Colorado. Sure keeps you warm when the fire goes out. Looks good thanks for sharing. Ferdi

Randy, I think you missed your calling as a chef..........you continually amaze me with all you do with food......

I do something sorta the same but different:
Cappy & Pegody's World: Lemon "Shine"


Attachment 179052
The link above shows how.

Here are 2 sugestions on what to do with the lemon shine 4 months later.

Cappy & Pegody's World: Lemon Shine Revisited

Attachment 179053

Tasty......I tell ya what else is good is Skeeter Pee, Basically where you ferment Lemon juice, It is much much better than any kind of hard lemonade.

Interesting about putting the rinds in sugar afterwards Cappy. You're right, a good way to put good use of the rinds of the citrus trees we have. I'll prepare some more once my grapefruits come in. Was thinking about doing the same thing this weekend with some of my black berries that I had picked last Spring since I have several gallons in the freezer. I was thinking the Everclear would go further since it's essentially ethanol. Nice posts, thanks.

Are those Meyer lemons? My Meyers aren't ready yet. Picked a few tangerines yesterday.

Not sure about the lemon variety. Bought at Lowes's 15+ years ago. Same with the satsuma's, not sure on the variety either - they are just now coming in. Looks like the grapefruit another month.

I bought a satsuma earlier this year. Had a hundred small ones, and ended up with a dozen. Tree is still very small, but the dozen held on and ripened. They're small too, and a bit tart. I'm hoping they'll sweeten when the tree is bigger.

​My tree affectionately known as the "Lemon monster" is a meyer lemon and I highly recommend those. They are amazin' Our tree got hit hard with last winters freeze and we lost half the tree to damage. We hadda prune it way back and this year only have a few fruit. The root system si still strong though and the tree is healthy and growing so we are sure it will be back to this in no time.

Cappy & Pegody's World: Pressing On

WOW!......thats a lot of lemon juice....9 gallons I never heard of lemon jelly before....I bet thats good

I was scared some one was gonna say this: "I never heard of lemon jelly before....I bet thats good" Cause it would force me to post this:

http://2.bp.blogspot.com/-8tieYEbKJE...0/IMG_1620.JPG
And I hate to brag.

http://cappyandpegody.blogspot.com/2012/11/louisiana-state-fair-2012.html

Quote:

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Originally Posted by Cappy

I was scared some one was gonna say this: "I never heard of lemon jelly before....I bet thats good" Cause it would force me to post this:

http://2.bp.blogspot.com/-8tieYEbKJE...0/IMG_1620.JPG
And I hate to brag.

http://cappyandpegody.blogspot.com/2012/11/louisiana-state-fair-2012.html

---

sometimes it's ok to "toot your own horn"...........

:ThumbsUp...................... Dad Always told me, It's a sad frog that won't croak in his own pond!

Very good Cappy, impressive indeed. Don't see any rind pieces in there. It's tough to make a citrus jelly without rind pieces as a pectin boost. I've tried, but it would set up.

I have the recipe on line on our blog somewhere (I'll look for it for ya. We make all of our jelly not too firm, kinda spreadable. I hate jelly so firm ya tear up a biscuit trying to spread it. This lemon jelly jells nicely but is still soft enough to spread. We also sue our lemon jelly as a base for our pepper jelly. That stuff is amazin and with a lil cream cheese on a cracker is a often requested appetizer from friends and family.