By MANDY SINCLAIR
Choose lemons and limes with firm, bright coloured, glossy skin. Store refrigerated for up to 2 weeks or at room temperature for 1 week.
What to do with glut
Lemon and lime juice and rind can be frozen for up to 3 months. Freeze in ice cube containers, when solid place in a clip lock bag and freeze until ready to use.
1 heaped cup caster sugar
1 ½ cups mandarin juice
soda water or mineral water, ice, to serve
1. Place the sugar in a a saucepan and top with 2 1/2 cups of water. Stir on medium heat, without boiling, until sugar dissolves. Increase heat to high and boil, uncovered, for 5 mins. Add mandarin juice and boil for another 5 mins. Remove from heat and set aside to cool.
2. Pour into sterilised bottle or jars and refrigerate until cold.
3. To serve, place 2-3 tbsp of mandarin syrup into each glass. Top with soda or mineral water and ice
Makes 2 ¼ cups cordial
Wash 6 whole lemons to remove any wax. Place in a large saucepan with enough water to cover. Bring to boil and simmer for 5 mins. Drain and cool lemons. Cut each one into quarters. Pack into sterilized jars layering with 1/3 cup sea salt flakes. When packed full, pour over enough boiling water to cover lemons. Seal and store in a cool dark place for 6 weeks, inverting jar each week.
To test if lemons are ready the pith should not be white, it will have a translucent appearance. Once opened, store in refrigerator. To use, cut out flesh and discard. Rinse skins well and finely chop. Use in casseroles, sauces, tagines.
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