[Remove the zest from lemons and set it aside.] Squeeze the lemons, discard the pits, and strain the juice through a flannel into a jar. After the liquid has settled, carefully decant the clear juice into another jar, let it settle again, and then pour it into bottles with necks. A little olive or almond oil may be poured on top. Stop up the bottles, seal them, and store them overturned, burying their necks in dry sand. Dry the reserved zest, pound it fine, and store it in a jar, wrapped in paper. Add the zest to dishes for aroma. Fresh lemon zest is a good addition to vodka.
© 1992 All rights reserved. Published by Indiana University Press.