April 6, 2019

when life gives you lemons





This winter has been amazing for our little lemon tree in the back yard. I have literally picked hundreds of lemons since December, and it’s still going strong!

My friends and neighbors were happy to also share in this year’s bounty, and I’ve been trying to find more and more ways to enjoy these amazing fruits.

In addition to adding fresh lemon to my water and tea every day, I have a few other simple recipes to share today…    




A simple lemon scrub is perfect for getting our skin summer ready and it also works beautifully on your face, if your skin’s not too sensitive. Here's one I love with three basic ingredients:  


Lemon Sugar Scrub

2 cups granulated sugar
1/4 to 1/3 cup coconut oil
1 tbsp lemon zest

Glass container with lid for the scrub

In a mixing bowl add 2 cups of white granulated sugar

Slowly mix in the coconut oil until the sugar is a nice smooth consistency. Add the lemon zest.

Transfer the sugar scrub into a jar. When you shower, rub the sugar scrub on wet arms and legs to exfoliate and rinse clean. 




We do love to make homemade lemonade too, and here’s one of our favorite super yummy pink lemonade recipes. The sweetness on the raspberries does amazing things to your taste buds when mixed with the lovely tartness of the lemons.


Pink Lemonade with Fresh Raspberries 

1 ¾ cups fresh squeezed lemon juice, from 8-12 lemons, strained
½ pound fresh raspberries, plus more for garnish
5 cups water
1 cup sugar
Lemon slices and fresh mint, for garnishing

Combine the raspberries and ½ cup of the lemon juice in a blender and purée until smooth, then strain the mixture through a fine sieve or cheesecloth into a large bowl to remove the seeds.

To create a simple syrup, place water and sugar into a small sauce pan, heat on medium and stir until the sugar is dissolved. Let cool. Add the rest of the lemon juice and combine with raspberry mixture.

Pour into glasses with ice cubes and garnish with lemon slices, raspberries and fresh mint, if desired.

This will last for up to five days in the refrigerator.

Makes about: 1½ - 2 quarts





Lemon Muffins are always yummy, and I have several recipes I love to make. These Lemon Blueberry Streusel Muffins were featured in the Spring issue of Farmhouse Style magazine. 




I can’t divulge this recipe just yet, but you can still find this issue on newsstands. Here’s a similar recipe you can save right now.

The summer issue of Farmhouse Style magazine will feature another one of my lemon recipes. This time it’s Bob Hope’s vintage recipe for Lemon Meringue Pie.

It may sound complicated, but it’s really not! 

This issue will be out on April 16th. Check it out! It’s full of great recipes, tons of inspiring décor and other fun articles.




Here are some bonus lemon recipes:







happy saturday! 🍋 fabiana




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