When Life Gives You Lemons, Cruncher says, "Make Tea!"
Lemons are grown worldwide and are thought to have originated in India. According to FAOSTAT (FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS) India remains the top country producer of this citric fruit.
For centuries Russians have been adding lemon to their tea. Queen Victoria (of England), whose daughter married a Prussian king, visited her and popularized the flavor in the late 19c. Traditionally a brisk black brew of hot tea has been the main ingredient. Today things have changed drastically. You can find lemon flavored tea everywhere. Hot, iced, black, green, oolong, white and pu-erh are all frequently used for the main ingredient. Each imbiber should experiment with different teas and fresh-squeezed lemon to find their favorite.
Popular tea and lemon recipes:
The Arnold Palmer – ½ tea, ½ lemonade.
The John Daly - Ice cubes, 1 ¼ oz vodka, ¼ oz triple sec, a 10-14 oz glass with an added ½ tea, ½ lemonade. The smaller the glass the stronger the drink.
Lemon juice is not just for tea though:
Queen Song's lemonade blog recipe, Spiced Pucker Power.
Lemons have many purported health benefits which can be researched in numerous books, as well as on websites.
Besides cooking and baking, it has been used for centuries to soften skin, control dandruff, lighten hair, clean and deodorize. Body and face products as well as perfumes all contain this enticing fruit as well.
*Remember, a room temperature lemon produces more juice than a cold one. You should always quickly soften a lemon before you extract the juice. Roll it on a flat surface under a hand’s firm pressure to break up the pulp.
*Do not drink pure lemon juice, or suck on the pulp, as it contains acid. It should always be diluted with water to prevent injury to your teeth.
If you have any interesting tea and lemon recipes, let us hear about them.
Life’s toiling, the water’s boiling, drink more tea!