[quote name='fifi' date='Jan 7 2005, 11:30 AM']
[quote name='andiesenji' date='Jan 7 2005, 09:30 AM'][I buy the glass "marbles" one can get at an acquarium
But do tell more about lightly fermented lemons in sugar. Fermented how far? How do you know? What does it taste like? Then what do you use it for? (I'll go away now and see if I can think of some more questions.
This is rather OT, but a short answer is that it is something my great grandmother called Lemon Shandy and had the cook prepare for her in a large crock with a spigot so the liquid could be drawn off the bottom. She had it mixed with seltzer, or plain soda or tonic water.
I have been making it myself since I left home, except for my time in the ARMY when such things were not allowed.
It is just lemons, cut up and layered with sugar. They give off enough liquid that one rarely has to add additional lemon juice but I have from time to time, if the lemons were not very juicy.
I use it as a base for lemonade - I keep a batch going, with the addition of more lemons as the ones in the bottom soften and can be compressed, for several weeks. I have one of those big glass beverage containers (sometimes shown as a "sun tea" container) with a spigot at the bottom which works quite well. It is slightly green and is hexagon or octagon-shaped. It is put away at the moment and I am not sure where it is (housekeeper puts things away quite well.)
Anyway, it is barely alcoholic, has more flavor than regular lemonade, in my opinion, and is also handy for flavoring salad dressing, marinades, etc.
I scrub the lemons well and dip them in a very mild bleach solution, then rinse. I cut them into thick slices and for every 4 lemons pour in a cup of sugar - in layers.
I buy my lemons at a Mexican market as they are far cheaper than at regular markets.
Sometimes I throw in a few limes, just to make things interesting.