Slice of Life – Lemons: The Fruit That Keeps On Giving – Kim Antell

Bright, tart, Vitamin C–packed balls of goodness, lemons are a must-have in any kitchen. With so many uses from cooking to cleaning, lemons should always be in the fridge, or on the grocery list. Take a page out of our book and try one, or all, of these delicious recipes for some instant summer satisfaction.



Homemade Strawberry Lemonade

1 pound fresh or frozen strawberries

1 cup freshly squeezed lemon juice

1 cup white sugar

6 cups water

Lemon wedges and mint for garnish

Make a simple syrup by bringing one cup of water to a boil and then remove from heat. Add one cup of sugar and stir until it dissolves. Let cool.

Hull and wash strawberries and add to blender with cooled simple syrup and one cup of water. Blend on high until smooth. 

Combine strawberry mixture with lemon juice and four cups of water in a pretty pitcher. Stir thoroughly.

Add ice, garnish and enjoy!

Quick tip: Strain strawberry mixture through a colander to pare down pulp and seeds before combining with other ingredients.


Lemon and Garlic Broccoli

2 cups medium sized broccoli florets

10 oz. bottle Ponzu sauce

Juice of two large lemons, freshly squeezed

Four large garlic cloves, crushed

Place broccoli florets, Ponzu sauce, lemon juice and garlic into a large bowl and stir.

Let marinate two hours.

Skewer florets and grill over an open flame until just charred.

Quick tip: On a rainy day you can also roast this recipe! Preheat oven to 450°. Coat casserole dish lightly with olive oil, or use non-stick cooking spray, and spread broccoli evenly in dish. Pour a little marinade on top and roast for 20 minutes.

(recipe submitted by Erin Hawkins, October 2010 Cover)


Lemony Frozen Yogurt

2 cups low fat vanilla frozen yogurt

Juice from one large lemon, freshly squeezed

Blend frozen yogurt and lemon juice, and refreeze.

When frozen solid, use an ice cream scoop to pop a perfect portion into the hull of a half lemon for a sweet bite-sized treat. 

Quick tip: Use baking cups to keep drips at bay.


All Natural Lemon-Scented Cleaner

Be sure to save those rinds! When you’re done getting the meat out of the fruit, use this simple recipe for homemade cleaning vinegar.

Fill a sealable glass jar with lemon peels free of pulp. Pour in half white vinegar and half water. Let sit for up to two weeks. Strain into a spray bottle and get busy!

This freshly scented cleaning vinegar can be used to clean and disinfect almost any hard surfaces, from windows to floors. But beware of its acidity; it can do serious damage to stone countertops such as marble and granite, so choose another product for these surfaces.

Quick tip: You can add many other ingredients to this recipe! Try adding a few sprigs of rosemary for an herbal fragrance.

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