It makes a great tasting tea. And maybe L will like it too since he has a major sweet tooth and also loves lemon. He can go sprinkle his chili powder on it if he wants.
Concept:
As I've mentioned before in a previous post honey has natural antibiotic properties. That combined with the acidity in lemon juice should keep away unwanted micro-critters despite the sugar and water content of the honeyed slices. Thus, make sure to get out any air bubbles that might be trapped between slices and also thoroughly coat all slices with honey.
Starting materialsA jar (wide mouth works best)
All-natural honey
Lemons
Note: The limiting reagent (yay chemistry!) will be either honey or lemon. Whichever runs out first.Process
Slice lemons as thin or as thick as you'd like, probably no more than 1/2cm. Discard the tips of the lemons.
Cover the bottom of jar with honey.Add a layer of lemons.
Build alternate layers of lemon slices and honey.
Use a spoon or other utensil to help push out air bubbles and layer the lemon slices.
I ended up using only two lemons since I'm almost out of honey. Plus, if the whole thing did mold or ferment or something, at least I didn't waste everything.
Stick the whole thing in the fridge for a couple of days at least before using.
I usually like to take out a few slices and dump a whole bunch of the juice into a mug and add hot water. No sugar needed.
No comments:
Post a Comment