What's better than making slushies at home? Making boozy slushies at home—all the more so with a rich red wine syrup.
'lemons' on Serious Eats
The Lemon Drop was one of the most popular cocktails in the US in the later part of the 20th century. It should follow a simple formula of spirit, lemon, and sweetener, but sadly, in many bars the drink disintegrated into a candied mess. It's time to give the Lemon Drop the glory it deserves.
This Pimm's mojito from The Little Owl in New York gets added flavor from a muddled lemon half.
When a slice of lemon meringue pie seems like just a little too much, consider this tart as an alternative. With the same buttery crust, filled with an intense Meyer lemon curd and topped with just enough bruleed meringue, it's a moderate and elegant way to enjoy the bright flavor of Meyer lemon.
Grilled lemonade. Yeah, that's a thing, and it's incredible.
The sweet-tart tang of oranges and lemons adore a touch of zing from ginger paste. This festive colored jam is perfect for Halloween, complete with spooky (and tasty!) black sesame seeds.
Sweet cornmeal cookies with a ton of bright lemon flavor.
Sweet fresh lychees are cut with the heat of a Thai chili and tart lemon juice to make for a balanced, refreshing summer drink.
You usually think of sage as a savory herb, but its camphorous, slightly minty aroma works well in this sweet drink made with blackberries and lemon.
Thai flavors of basil and lemongrass combine with cooling cucumber in this mildly savory but totally drinkably tart lemonade variation.
Blended watermelons provide most of the liquid for this light and refreshing lemonade.
The true beauty of making this mix is having a fresh, versatile, and easy cocktail mixer for parties. There's no reason to buy sour mix when in 10 minutes you could hand-make something that's infinitely more delicious.
These tangy, savory lemons are good stirred into stews and tagines....
I like Meyer lemons in this classic Shaker pie.
This is a great recipe for a classic lemon meringue pie, with just a slight twist. Instead of a raw French meringue topping, it has one made of Swiss meringue instead. I think the texture is better with the Swiss Meringue, but it's important to only make the meringue just before you plan to serve it, or else it will get rubbery on top.
Limoncello is a sweet, sunshine-colored liqueur made with lemon zest. Created in Italy as an after-dinner drink, it's light and delicate with just the right amount of alcohol intensity.
Swapping lemons for more traditional oranges in this marmalade results in a spread that is exceptionally tart, zippy, and bursting with citrus flavor. Fresh and crystallized ginger add extra spice and zing. Try it over warm gingerbread or stirred into vanilla ice cream.
I stumbled on some Meyer lemons this week—very lucky, since we're at the tail end of their season. I immediately set out to feature them in a simple pasta recipe, settling on this one from Jamie Oliver. Turns out that lemons and pasta go together splendidly, the acidity playing nicely against the creamy pasta. Even without Meyer lemons, this would be great with the "regular" kind.
Preserved lemons are useful in all sorts of recipes, and they're easy to make.
The Spanish have a long tradition of eating their beloved Manchego cheese with a smear of membrillo, a sweet paste made from quince. As their culinary influence spread to colonies in the Americas, they were adopted and adapted to match local tastes and ingredients. The gestalt of the two flavors together is incredible, a completely perfect combination of sweet and tart, creamy and fruity, exotic and familiar. In ice cream form, it's even more delicious (but what isn't more delicious in ice cream form?) and incredibly easy to make.