Current Live Stoners Gossip (Feb 2017 onward) Retired.

[Kiefshagger]

Lmao to much info there pal!
Get on some pineapple express you'll be reet lol

 

[L0wbob2017]

At my age, L0wbob, there ain't no such thing.
"Random", I mean.

sounds a bit like chastity controlled sexlife hahaha ( i know this goes in the wrong direction, but lets see where this ends ^^ )

 

[Eclectic Elle]

Girl....do us the recipe as you go...

Your wish is my command Mossy!
To make approx 2 litres lemon cordial:
12-18 UNWAXED lemons (depending where you are - Spain has the juiciest ones! The ones in the UK are currently FROM Spain but not as juicy.)
580g granulated sugar
Water
Large saucepan (3 litres or a bit larger)

1) Zest 6 or 7 lemons. I use a potato peeler but not one of the swivel ones, mine is like this:

Put the zest in a bowl and place to one side.
2) Juice the zested lemons into a measuring jug.
3) Half fill the saucepan with water and bring to the boil. Place 6 lemons in the saucepan and boil for ONE MINUTE ONLY! Any more and they will disintegrate when you juice them! How do I know this? You can guess... The water will become yellow-tinged, this is good. It takes on the essential oils and they colour it.
4) Remove the lemons from the boiling water and leave until cool enough to handle (5 to 10 mins).
5) Juice the boiled lemons into the measuring jug. You are aiming for a total of 750ml lemon juice. If you are a little short, you can top up with some of the lemon-infused water but not too much, not more than 50ml or so.
6) Keep 750ml of the lemon-infused water in the saucepan. Add the lemon zest and the 580g of sugar, and heat on medium, stirring often so the sugar dissolves, until it comes to the boil.
7) Add the 750ml of lemon juice and bring back to the boil. Boil for 1 minute to sterilise it.
8) Remove from the heat and leave to stand for 15 minutes.
It will look like this:

9) Strain into a heat proof jug - it'll still be pretty hot at this stage but you can't leave it on the lemon zest any longer or it'll get bitter
10) Dilute 1 part cordial to 4 or 5 parts water. You will need to experiment with this to see what strength you like it, and every batch will be slightly different because lemons are individuals! Keep the cordial in the fridge.

If you have any lemon-infused water left over, you can freeze it into ice cubes. It'll probably go cloudy, that's normal.
Here are what I refer to as "boiled goldfish":

Any questions shoot me a PM! I think it's clear enough but I've done it loads of times so I don't even look at the recipe any more. You can vary the quantities too. In Tenerife I was doing 900ml lemon juice, 900ml infused water, 700g sugar. This is the same proportions, today's one is pretty much 5/6 of the Tenerife size.

 

[Rev. Green Genes]

Elle, that's awesome. I zested for the first time last weekend, I help make lemon tarts. I'll try that next time I forget about a bag of lemons on the shelf.

 

[Kiefshagger]

Your wish is my command Mossy!
To make approx 2 litres lemon cordial:
12-18 UNWAXED lemons (depending where you are - Spain has the juiciest ones! The ones in the UK are currently FROM Spain but not as juicy.)
580g granulated sugar
Water
Large saucepan (3 litres or a bit larger)

1) Zest 6 or 7 lemons. I use a potato peeler but not one of the swivel ones, mine is like this:

Put the zest in a bowl and place to one side.
2) Juice the zested lemons into a measuring jug.
3) Half fill the saucepan with water and bring to the boil. Place 6 lemons in the saucepan and boil for ONE MINUTE ONLY! Any more and they will disintegrate when you juice them! How do I know this? You can guess... The water will become yellow-tinged, this is good. It takes on the essential oils and they colour it.
4) Remove the lemons from the boiling water and leave until cool enough to handle (5 to 10 mins).
5) Juice the boiled lemons into the measuring jug. You are aiming for a total of 750ml lemon juice. If you are a little short, you can top up with some of the lemon-infused water but not too much, not more than 50ml or so.
6) Keep 750ml of the lemon-infused water in the saucepan. Add the lemon zest and the 580g of sugar, and heat on medium, stirring often so the sugar dissolves, until it comes to the boil.
7) Add the 750ml of lemon juice and bring back to the boil. Boil for 1 minute to sterilise it.
8) Remove from the heat and leave to stand for 15 minutes.
It will look like this:
View attachment 727954
9) Strain into a heat proof jug - it'll still be pretty hot at this stage but you can't leave it on the lemon zest any longer or it'll get bitter
10) Dilute 1 part cordial to 4 or 5 parts water. You will need to experiment with this to see what strength you like it, and every batch will be slightly different because lemons are individuals! Keep the cordial in the fridge.
View attachment 727955
If you have any lemon-infused water left over, you can freeze it into ice cubes. It'll probably go cloudy, that's normal.
Here are what I refer to as "boiled goldfish":
View attachment 727957

Any questions shoot me a PM! I think it's clear enough but I've done it loads of times so I don't even look at the recipe any more. You can vary the quantities too. In Tenerife I was doing 900ml lemon juice, 900ml infused water, 700g sugar. This is the same proportions, today's one is pretty much 5/6 of the Tenerife size.

boiled goldfish!!

 

[Eclectic Elle]

Good morning stoners. We haven't had another cat since we had to leave our huge Siberian longhair behind when we last moved. She now belongs to the Island, adopted by feeding by our old neighbors. We wasted hours trying to catch her as a loading crew waited on the mainland to load a storage unit. We had to give up and leave her. This pic is not actually our beloved Cleo.. Just the closest reasonable facsimile I could find.

​

Awww Feenix, sorry she wouldn't come with you! How beautiful are all the longhairs from cold climates though? Stunning!

Elle, that's awesome. I zested for the first time last weekend, I help make lemon tarts. I'll try that next time I forget about a bag of lemons on the shelf.

Try it! It's so simple, no preservatives, as natural as you can get.

boiled goldfish!!

The first time I made the recipe up I was stirring the sugar in and it was just the way the zest was wiggling around in the pan. Yes I do have a bit of a sick sense of humour sometimes...

 

[MissUniverse]

Mornin stoners

 

[Renaissance Redneck]

Great recipe, @Eclectic Elle!  That may be the ticket for this weekend.

 

[Kiefshagger]

Awww Feenix, sorry she wouldn't come with you! How beautiful are all the longhairs from cold climates though? Stunning!


Try it! It's so simple, no preservatives, as natural as you can get.

The first time I made the recipe up I was stirring the sugar in and it was just the way the zest was wiggling around in the pan. Yes I do have a bit of a sick sense of humour sometimes...

Honesty that made me laugh out loud for about 5 mins off and on hahaha!
Good sense of humor!

 

[Renaissance Redneck]

Mornin stoners

Morning, and Happy Tuesday!