So I thought I was going to have an awesome shot of all the lemons we had picked while visiting family in Mesa but failed to realized my kids had slipped the camera in record mode. So no pictures. But I do get to shrug my shoulders and follow the idea of when life hands you lemons…
So anyway. Having family in Mesa means we have access to fresh citrus fruit. And boy do they love for someone else to come and pick the fruit and take it away. (Did you know that Lemon trees have thorns??? Long, sharp thorns everywhere. I’d be begging people to come and pick lemons to if it ment not getting scratched every thirty seconds.)
But then what do you do once you have 500 lbs. of fruit that you picked? You can only eat so many oranges before you are sick and tired of eating oranges, and only my husband will eat grapefruit so we wind up juicing and freeing most of the fruit we pick.
I use this juicer found here (don’t get me started on how long it took to get here thanks to a certain shipping company) and went to town.
I did use a large bowl to catch the juice then strained before putting the juice in bags. THe juicer does have a setting for how much pulp you would like but may be the only thing that doesn’t work well. So I did it again.
As you can tell, my sink is a mess and there is a lot of pulp that came out of the juice. The juice is then put into quart sized bags (3 cups per bag) then placed flat in the freezer.
This takes most of the day and makes EVERY part of your kitchen sticky and messy but it does smell divine!
The orange juice we leave as is, it is plenty sweet by itself but the lemon juice we add about 2 quarts of water to every three cups of lemon juice. (Actually it depends on who is making it, I like mine really strong, but my husband prefers his pretty weak so to each his own)