Whenever it’s lemon season in my personal citrus grove, I spend an afternoon making this recipe, and freezing it for cold winter nights when the temperature drops to below 63 in LA and my body feels colder than Chris Brown’s heart. This stock is a great substitute for anything meat based and can be enjoyed au naturel or used for a variety of soups. Some of my personal favorites include Lemon Mint Soup (add mint), Lemon Tea Soup (add your favorite tea bag), and Lemon Splenda Consume (divide among shot glasses, sprinkle over individual Splenda packets, and brûlée the top).
Here’s the recipe. Enjoy!!!
Babe’s Lemon Stock:
10 whole lemons
3 large cucumbers
5 Brazilian coconut husks
5 teaspoons Dandelion extract (use French if possible)
1 whole Aloe Vera root
1 cup loose leaf Japanese green tea
1 teaspoon Rocoto chili pepper seeds
7 quarts Icelandic glacier water
Serves 50
Total Prep Time: ~ 10 hours
Muddle the tea leaves and chili seeds with a mortal and pestle (use limestone, if possible). Combine the muddled mixture, lemons, cucumbers, coconut husks, dandellion extract and aloe root in a 14-16 quart stockpot. Add the 7 quarts of water and bring to a boil. Simmer, uncovered, for ~10 hours or until the lemons have completely dissolved. Strain the contents of the pot through a cocktail strainer, discard the solids (repeat this action 10 times), and chill the stock overnight. The next day, remove the surface fat (there won’t be any this is just a precaution). Either use immediately or freeze for up to 4 months.
You will love this. And if you don’t you should tell yourself that you do.