My parents have an overachieving lemon tree. Despite it hovering around freezing most nights the past few weeks, this little lemon-tree-that-could has borne over 200 lemons. I kid you not. What the heck am I going to do with 200 lemons? After unloading as many as I could onto friends and coworkers, I had to acknowledge the lemon problem. Get ready, friends. Lemon recipes all over this blog.
It so happens that Cooking Light chose to do a spotlight on meyer lemons this month. Coincidence? I think not.
Taken from their March issue:
- 1 cup water
- 1/3 cup sugar
- 1 rosemary sprig
- 1 cup fresh Meyer lemon juice, chilled
- 1/3 cup chilled vodka
- 2 cups chilled Prosecco or other sparkling wine, chilled
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