Make lemon vinegar yourself - process lemons
Making lemon vinegar yourself from lemon peel - process the lemons into lemon foam sauce.
Homemade lemon vinegar has a fine acidity and tastes particularly fresh with leafy lettuce with herbs.
The production is very simple, you need the shell of 8 lemons from organic farming.
The very well washed and dried lemons are peeled off with a peeler. Take care that there is no white skin on the shell. This is then cut into small pieces and doused in a high vessel with wine vinegar.
On the cup of 8 lemons take 1 liter of good wine vinegar. The vinegar stops for 10 days, then it is sieved through and bottled with a funnel. I collect the year about beautiful little vials, then you have a nice gift with invitations.
From the lemons you make a lemon cake, a lemonade or a lemon foam sauce, the recipe follows here:
Ingredients:
6 eggs - they have to be fresh
150 g of sugar
40 g of cornstarch
Juice of 5 lemons, fill with apple juice that you have 1/4 L of juice.
That is how it goes:
Separate the eggs. Stir the egg yolks in a saucepan with the other ingredients. With gentle heat beat everything with the whisk until the mass gets thick - pull from the stove. Keep stirring while cooling.
Then beat the egg whites to snow and fold gently. This lemon foam sauce tastes delicious with a piece of marble cake or strawberries and raspberries.