Lemons, as we know them today, are a hybrid of the citron and the bitter orange. They are thought to have originated in Southeast Asia. Records show that the Romans had access to lemons and bitter oranges in the 1st Century AD where they were considered a luxury for the wealthy who used them for medicinal, perfume and ornamental functions. Lemons become more widely distributed around the Mediterranean areas by Arab traders in about the 10th Century AD. Because lemons were once so rare, they were presented as gifts to kings and used as currency in ancient trade routes. By the 15th Century AD, the use of lemons for culinary purposes was being fully explored.
Lemons steadily increased in popularity until it was discovered in the 18th Century that just a teaspoon of lemon juice a day could prevent scurvy in sailors. This simple remedy proved life changing for sailors.
This month, I am sharing my refreshing and easy to make Lemon & Ginger Cordial with you, so keep reading to find the link to access this ‘Christine Original’ recipe ☺.
Lemon-Aid: What’s in it for me?
Lemons are a rich source of vitamin C, helping to improve immune function and their antioxidant properties aid in skin health and collagen production. It is also believed that vitamin C helps the absorption of iron.They are also a reasonable source of B vitamins, potassium and fibre and they contain small quantities of protein, carbohydrates and sugar.
The main fibre found in lemons is pectin. Being a soluble fibre, pectin can lower blood sugar levels by slowing down the digestion of sugar and starch.
The citric acid in lemons can help prevent the formation of kidney stones by binding to calcium and so facilitating its removal from the body.
A-peeling uses of lemons:
Lemon juice and rind are used in a wide variety of food and drinks including:
Lemons also offer diverse household uses including:
Use sliced lemon halves in your fridge to deodorize it. Place lemon juice in a spray bottle and use to deter ants.
Clean and deodorize your microwave by placing a bowl of water with sliced lemons into your microwave – heat until very hot and steaming – about 5 minutes, leave with door closed for 5 minutes before wiping the inside of the microwave clean.
Polish metal objects – slice a lemon in half, dip it in salt and rub onto metal surfaces like stainless steel to eliminate grime and make them shine.
Dilute lemon juice in a 1:1 ratio and spritz over taps and drains, leave for 15 minutes before wiping clean with a damp cloth to remove hard water stains, marks on glass and shower doors.
Rub half a lemon onto stains in plastic containers. Leave to sit for 15 minutes before rinsing.
Clean the oven by filling an oven-safe baking dish half full with water and 1 lemon cut into wedges. Bake for 30 minutes at 120⁰ C. Allow oven to cool completely, remove dish and wipe any remaining grime from the interior.
Christine’s hot tip: zest any lemon before you squeeze it, and freeze the zest in a zip lock bag for future use – fabulous added to cakes, cupcakes, icing, sauces and more!
Our free recipe this month is for my refreshingly delicious Lemon & Ginger Cordial.
Lemon & Ginger Cordial
Tart & refreshing, with a gingery burn, this cordial is sure to become a family favourite!
Ingredients:
- 500 ml freshly squeezed lemon juice
- 15 ml fresh ginger – grated
- 500 g sugar
- 7,5 ml tartaric acid
- 7,5 ml Epsom salts
- 250 ml boiling water
Equipment
- Large pot
- Wooden Spoon
- Sieve
- Large jug
- Funnel
- Glass bottles with lids
Makes approx. 1 litre of cordial concentrate.
Method:
- To sterilize the bottles: Heat oven to 140⁰ C – ensure the shelf is in the middle.
- Wash the bottles in hot soapy water, rinse, drain and place onto a baking sheet.
- Place into preheated oven for 10 minutes. After 10 minutes, leave
the tray of bottles in the turned off oven until needed. - Place all the prepared cordial ingredients into a large pot.
5. Mix well with a wooden spoon.
6. Bring to the boil, stirring occasionally to prevent sticking.
7. Allow to boil fairly rapidly for 5 minutes.
8. Pour through a sieve into a large jug.
9. Remove the hot glass bottles from the oven.
10. Drain any excess water out of the bottles– be careful these bottles will be HOT – use oven mitts to protect your hands.
11. Place funnel into a bottle and fill with cordial (pouring from the jug) – do not overfill bottles, stop filling approx. 1 cm from the top of the bottle.
12. Fill all the bottles and while still HOT place on lid to create a tight seal.
13. Label the bottles of cordial and leave to cool.
NOTE: If properly bottled, cordial will last at least 3 months unopened, place into fridge once opened.
