Lemon juice from concentrate, bottled, CONCORD

Fun Facts

  1. Most lemons are Eurekas or Lisbons. Eurekas have somewhat thicker rinds, but regardless of variety, look for a lemon that feels heavy in the hand and which, gently squeezed, gives nicely and doesn’t seem to have a thick, hard rind (less juice inside).
  2. One lemon contains a full day’s supply of ascorbic acid, or vitamin C, but that’s the whole fruit; the juice holds about a third. Lemon juice is also about 5 percent citric acid, making it a natural for slowing the browning or oxidation of fresh, raw foods: apples, avocados, bananas, and other fruits.
  3. Lemons preserved in salt are a fragrant, distinctive flavoring in Moroccan and Middle Eastern stews, tagines, and other dishes.
  4. Limoncello is a southern Italian lemon liqueur traditionally served cold as a digestif. It’s ridiculously easy to make: Combine ½ cup lemon rind strips with 4 cups vodka, cover, and let stand for two weeks; strain and combine with simple syrup made from 3 cups water and 1½ cups sugar.