In some places, they are as rare as hens’ teeth, and worth their weight in gold (almost.)
The humble lemon.
Did you know that in ancient times, lemons were so rare and sought after in some places that Kings used to present them to other fancy noble people as gifts?
During the gold rush, miners would pay hundreds of dollars for a single lemon.
Not here in East Gippsland!
We are very fortunate to live in a place where the lemons grow like weeds, and people blessed with a few lemon trees more often than not have more lemons than they know what to do with.
Which has led many local people to get creative with their lemon recipes. (How much lemon tart can you really eat? Answer: lots.)
Here’s a good lemon recipe from BRHS’ very own Alison Pearce, a perfect one for the long hot days of summer ahead.
300ml lemon juice
8 cups cold water
1 cup caster sugar
1 vanilla bean split
¼ teaspoons cardamom seeds
Crushed ice to serve
Combine lemon juice, water, sugar, vanilla bean and cardamom seeds in a saucepan and stir over a low heat until the sugar dissolves. Remove from heat.
Let sit for a couple of hours to cool and to infuse the flavours.
Strain into sterilised bottles and enjoy over the crushed ice, or dilute to taste with water.
Keep in fridge, but also freezes well.
Did you know:
Still wary of the scurvy that laid them low in the 17th and 18th centuries, the British Navy requires all ships to carry enough lemons so that every sailor can have an ounce of juice a day.
Lemons are a powerful super food, high in vitamin C, fiber, and various beneficial plant compounds, and eating and drinking them supports heart health, weight control, and digestive health.
Got a lemon recipe to share? Let’s hear it.