How to use a whole lemon without waste


Lemon is an essential ingredient, both behind the bar and in the kitchen. To pay suitable attention to this versatile fruit, this is the first in a series of four articles we have planned for this month.

For this, we are using the cheapest lemons. Something everyone can get their hands on.

Apart from using the lemon for its juice, we will also introduce to how to use the peel and wedge for garnishing!

To make full use of lemon, do not cut into it straight away. First, portion out wedges then remove the peels and then juice the skinless remainder.

Cutting lemon peels

Using a vegetable peeler, cut peels lengthwise along the lemon to get strips of lemon skin.  It would also be good to leave some of the white rind on the peels as this provides structure for spritzing. With the peels done, roll the lemon against the chopping board or countertop before cutting.  This will help maximise the amount of juice you can get out of the lemon and is easier when the fruit is whole.

Lemon peels can be spritzed over finished cocktails to give a fresh aroma. Oils from the peel are expressed over the drink and float on the surface providing the drinker with an additional olfactory experience! Your guests will get a whiff of fresh lemon essence every time they raise their glass for a sip.


Cutting lemon wedges for garnish

Next, slice the lemon lengthwise as shown and divide into wedges. However, you’re not quite done. Take it a step further by slicing out the central portion such that the pointed part of the wedge is now flat. By cutting out the pointy end, you can direct the flow of juice if your guests do decide to add lemon to their cocktail. This makes it less messy as wedges with the central pith intact tend to throw juice in random directions when squeezed.

And viola, lemon wedge 2.0! You’re welcome 😀


Lemon juice

Finally, it is time to juice what remains of the lemon. Place the quarters of lemon in a citrus press and squeeze. If you remembered to roll the lemons earlier, each lemon should yield a little more juice.

Pass the juice through a fine mesh sieve before bottling to remove any seeds or pulp. This should store well in a refrigerator for about a week.

There you have it, three ways to maximise your lemons. Up next, three recipes using these items guaranteed to make any home bartender look like a pro.


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