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Old 02-20-2008, 05:29 AM
 
Location: NE Florida
17,835 posts, read 29,403,652 times
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Quote:
Originally Posted by Buckhead_Broker View Post
I agree, make limoncello out of them. Your'll have something to brighten your breakfast and your evening! Limoncello is great in a cocktail or over ice cream.
by chance do you have the recipe
I just bought 3 meyer lemon trees so hopefully this fall I will have plenty to share BWP

If you want to try a really cool lemon tree get a Sanbokan lemon

They taste like pink lemonade no sugar needed also very tasty with a shot of vodka

hmm I wonder if they can be used for limoncello
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Old 02-20-2008, 06:15 AM
 
Location: on an island
13,374 posts, read 40,148,217 times
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Quote:
Originally Posted by Karla with a K View Post
by chance do you have the recipe
I just bought 3 meyer lemon trees so hopefully this fall I will have plenty to share BWP

If you want to try a really cool lemon tree get a Sanbokan lemon

They taste like pink lemonade no sugar needed also very tasty with a shot of vodka

hmm I wonder if they can be used for limoncello
That's a really good idea about the limoncello.
But a little of that stuff goes a lo-ong way with me.
I will keep an eye out for a Sanbokan.
Do you keep them in pots or put directly in the ground? Do you improve the soil?
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Old 02-20-2008, 07:59 AM
 
8,893 posts, read 4,054,641 times
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Quote:
Originally Posted by Karla with a K View Post
by chance do you have the recipe
I just bought 3 meyer lemon trees so hopefully this fall I will have plenty to share BWP

If you want to try a really cool lemon tree get a Sanbokan lemon

They taste like pink lemonade no sugar needed also very tasty with a shot of vodka

hmm I wonder if they can be used for limoncello
Are they fast growing trees? I may have to plant one myself...
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Old 02-20-2008, 08:45 AM
 
Location: NE Florida
17,835 posts, read 29,403,652 times
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this is my first experience with the meyers so I am not sure how fast they grow

Here is a clipping from an article on the Sanbokan

"Sanbokan or sweet lemon is sometimes called the Sanbokan Grapefruit because of its large sized fruits and leaves. Fruits have a rough outer texture with a deep lemon color. It can be used as a lemon or lime. The taste is that of lemon but sweet instead of sour. Sanbokan grows to 10 - 15 feet within just a few years. Container growing this small tree is excellent on a patio that receives full sun. It can also be planted in the ground, reaching its mature height within 8 years, but will live if treated properly for 25 - 50 years. If grown in containers, it can easily handle a light freeze, with no damage, even when fruits are present. Its native origin is unknown, but Sanbokan is commonly grown as a dooryard and patio fruit tree in southern Japan."


BWB I ordered mine from my citrus guy here, if the nurseries near you can't get one I will send you his info

mine had been in the ground for 2 years I got a really good amount of fruit this year
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Old 02-23-2008, 09:31 PM
 
Location: Silver Springs, FL
23,440 posts, read 30,607,252 times
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Default limoncello recipe



Limoncello recipe



Our favorite after-dinner drink, or digestivo, is easily the Italian Limoncello. This is easier to find in the States than it once was, but it is still generally found in specialty shops or larger liquor stores. Even then, most of what they have is not very good. Limoncello is relatively simple to make, but requires a little patience.

Recipe:

One bottle (750 ml) Everclear
One bottle (750 ml) vodka (I would recommend a decent bottle, like Smirnoff, but nothing too extravagant)
20 organic lemons

Four cups sugar
Four cups water

Wash the lemons in hot water and clean with vegetable wash (organic and nontoxic) and scrub vigorously.
Rinse. Lemon peels are how you create the drink's flavor and color, so it is important that the lemons are clean. I found the vegetable wash at Whole Foods for pretty cheap (less than $3). I've found that nearly every lemon sold in a store is coated in food wax. You need to remove this wax as much as possible before you peel the lemons. I looked everywhere for lemons without wax (Trader Joe's, Whole Foods, local markets) without success.

Peel the lemons (retaining the peels for later) being sure not to peel any of the white part under the peel, otherwise known as pith.
Peeling is another key step. It is very easy to get the pith when peeling. You'll inevitably get some while you're peeling, but if you keep it at a minimum, you should be OK. The pith creates a bitter finish to the limoncello that you want to avoid. We used a super sharp, large-size vegetable peeler to get the peels off. Keep the peel in long strips to make it easier when you strain later. You can use a sharp knife if you're not afraid of losing a thumb. I've heard of others using a zester for this step, but I've found that to be prohibitively tedious, especially if you're doing a double batch, like I did with the last batch.

Put the lemon peels in a large glass container with the vodka and everclear.
I found a great, huge container at CostPlus World Market. Pier 1 has good containers, too. A suntea container could work, but the spigot leaked on the one I got from Jewel. Note: Some people will use only Everclear and some only vodka. I've found that a mixture is the best recipe. You're not so over the top alcoholic by using the Everclear, and vodka alone can be too low in the alcohol content, resulting in a limoncello that freezes in the freezer — which is where it is ideally kept. The higher alcohol content of Everclear prevents it from being diluted to the point where it freezes.

Swirl the lemon peel and alcohol mixture together daily in the jar.

This step can last for as little as two weeks or up to four months.
The longer you leave the peels in contact with the alcohol, the more yellow and lemony your limoncello will be. After two weeks, you'll likely get a limoncello as good as anything you can buy in a store for $20 or so. A little longer will get you the type of limoncello that you can find only in Italy in small shops on the Amalfi Coast (and on Capri) or in the freezers of Italian grandmothers throughout the country.

After you get to the point where you're ready to finish the limoncello, remove the bigger peels with a slotted spoon.
If you want to be especially frugal with your mixture, like I am, remove the peels to another container so that the "drippings" can be poured back into the larger container.

Once you've removed the bigger peels, you need to strain the entire mixture through coffee filters to remove as many of the impurities as possible. You can do this by putting the filters into funnels and straining that way. Note: If you pre-wet the filters with water, they won't absorb as much of the liquor mixture, reducing waste.

Meanwhile, you can be working on the sugar syrup. Mix the sugar and water. Bring to a boil, stirring occasionally. Let boil for at least seven minutes.

Let syrup cool to room temperature, then combine with lemon-alcohol mixture.

At this point you can bottle using funnels. You should ideally let the limoncello "marry" together for a week in the bottle before consuming, but no one's going to fault you if you sneak a taste or two.

This by fa the best limoncello recipe I have found, I have tried quite a few..... its not like we drink it all..... I swear, our friends take it!
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Old 02-23-2008, 09:57 PM
 
Location: Jax
8,204 posts, read 31,555,612 times
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Default Had some Meyer's last weekend

We bought a half bushel of oysters last weekend. The seafood guy gave us a beautiful little lemon (and we bought a few more) and he said these were the best lemons for the oysters.

He was right. Hardly any seeds, perfectly juicy and not overpowering.

I definitely want one of these trees!
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Old 02-23-2008, 10:04 PM
 
Location: Silver Springs, FL
23,440 posts, read 30,607,252 times
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riveree, you are just plain evil for mentioning oysters! Tried to go get some this afternoon, and there were none to be had in Ocala. We love to use Myers lemons on them!
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Old 02-24-2008, 02:18 AM
 
Location: NE Florida
17,835 posts, read 29,403,652 times
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thanks kshe95girl
I will be using the lemons from my tree so won't have to worry about getting the wax off.
do you think I should cut back on the sugar mixture because these lemons are so sweet ?

hey riveree want to come over and help "taste test"
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Old 02-24-2008, 02:35 AM
 
Location: katrina country
161 posts, read 366,592 times
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i just recently planted 2 in my yard and i hope to get more before spring gets totally here. i love them.
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Old 02-24-2008, 02:38 AM
 
Location: katrina country
161 posts, read 366,592 times
Reputation: 129
i got all my lemon trees at lowes - if there is one around you.
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