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I’m Back with some Lemony Gingery Goodness

So I’m finally cooking again. I am still amazed how that bout of flu and bronchitis just took it outta me! I’m still fatigued and still coughing, but both are manageable. My palate is still a bit off, but the CGP and my other adoring fans are just so happy I’m cooking again, no one minds that I’m leaning towards the sweet and undersalting the savory.

So this year, I had a Meyer lemon hand delivered from warmer climes. It was home-grown and harvested in the panhandle of Florida, hand-carried by that homeowner to family festivities in North Carolina, handed over to my friend Sue, and then road-tripped up to the DC-area. I was SOOO excited to get it! I was also committed to using every last tidbit of this baby!

Meyer lemons have a bit of a cult following. They are larger than a true lemon (the kind you see at the grocery store), are a little sweeter, a little more fragrant, and have a thinner skin. Or maybe that’s just the hype? In any case, it’s exciting to come across them because the season seems short and they aren’t as ubiquitous as the true lemon.

I ended up using half of the peel in a lemon curd (blog post to come I promise!) and half of the peel in a simple syrup. What do you do with simple syrup? Make drinks, of course! So here was my quick, simple shooter that really highlights this Meyer lemon infused simple syrup.

SAMSUNGMeyer Lemon Ginger Shooters
Serves 2

2 tablespoons Meyer lemon syrup [*]
1 tablespoon ginger liqueur (I like Domaine de Canton)
4 tablespoons vodka
A splash of lemon or lime juice
Candied Meyer lemon peel [**]

Put the syrup, liqueur, vodka, and citrus juice in a cocktail shaker filled halfway with ice. Shake vigorously for at least 10 seconds until the cocktail shaker is icy. Strain into your shooter glasses. Garnish with a sliver of candied Meyer Lemon peel.

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[*] Meyer lemon syrup

Use a vegetable peeler to peel the skin from the lemon, trying to get as little of the white pith as possible. Put about half of the peel in a small saucepan with 1 cup water and 1 cup sugar. Reserve the other half for another project, like lemon curd. Bring the peel, water, and sugar to a soft simmer and let percolate until the peel becomes slightly translucent. This will take 15 or 20 minutes. Allow to cool. Pull the peel out. Refrigerate the syrup in an impeccably clean container until ready to use. Ought to keep about two weeks in the fridge. Use to sweeten ice tea. Put a tablespoon or two in a large glass with ice and seltzer water. Use liberally in adult beverages.

[**] Candied Meyer lemon peel

Take the peel from the syrup, shaking the excess syrup into the saucepan, then place on a drying rack or a saucer until just barely tacky. Put in a ziploc bag or small plastic container with a couple of tablespoons of granulated sugar and shake gently until the pieces are fully coated with sugar. Slice the larger pieces into smaller “garnish-sized” strips and shake it all again to fully coat with sugar. Use as garnish. Eat ’em. Use the sugar in hot tea.

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