It's that happy time of year again where I squeeze and freeze the juice from the Meyer lemons on the tree. This is about half the lemons that are still out there - the one's I could reach so there's another round of squeezing and freezing in my very near future.
At about a half cup of lemon juice for a mid sized lemon, I was able to get 1.5 gallons of juice out of these babies.
I freeze the juice in ice cube trays. Each cube = 2 T of juice so it's perfect for recipes and for the salad dressing I make fresh almost every day:
4 garlic cloves mashed with 2 t of salt
6 T lemon juice
3 T olive oil
(these are approximate measurements because I eyeball the whole thing) My family loves this stuff and we've never had any trouble with vampires to boot!
The rinds are in the fridge in the hopes that hubby will make some of his wonderful lemoncello. Guess I'd better pick up the jet fuel aka grain alcohol to ensure that project gets done!