For a light, warm weather dessert, combine assorted chilled fresh fruit and berries and toss with a splash of triple sec or mint flavored liqueur. Ladle fruit into a chilled bowl or stemmed wine or martini glass for a bit of flair. Top fruit with a small scoop of lemon ice sorbet and garnish with...Read More

It’s officially lemon season and you’ll find Eureka and Meyer lemons at the farmers’ markets. Technically a berry, lemons are believed to have been cultivated in the Mediterranean. Here are some other interesting facts about lemons: Lemon trees will produce about 600 lbs per year per tree when fully mature. California and Arizona produce about...Read More

The Meyer lemon owes its presence in the U.S. to a USDA agricultural explorer named Frank Meyer, who discovered it in 1908 during one of his expeditions to Asia to collect new plant species. Among the 2,500 plants he introduced to the U.S. was the unusual thin-skinned, lemon-mandarin orange cross, which became the Meyer lemon,...Read More

INGREDIENTS: 1 liter (1000 ml) Everclear alcohol 10 medium to large lemons 1 1/2 liters of water (6 1/3 cups) 3 pounds of sugar (6 1/2 cups) METHOD: Scrub the lemons thoroughly with a vegetable brush and hot water; rinse well. Pat the lemons dry. Using a vegetable peeler, remove all the lemon peel from...Read More

INGREDIENTS: 1 cup sugar 2 cups water 1 tablespoon grated lemon peel 1 cup freshly squeezed lemon juice   1 pint fresh strawberries, hulled and halved or (or 1 pint raspberries) 2 cups cold sparkling water or club soda Whole strawberries, mint sprigs for garnish METHOD: In a small saucepan, combine sugar and water. Bring...Read More

Preserved lemons are used in many Moroccan and Middle Eastern dishes, as well as elsewhere. They add a lemony tartness and imbue dishes with lemon fragrance. INGREDIENTS: 4 lemons (unwaxed) plus at least 2 more for juice (or use Meyer lemons) 6-7 tablespoons Kosher large flake salt 1 bay leaf (optional) 12 black peppercorns (optional)...Read More