Looks like every common (Eureka) lemon you have ever seen in your life.
Crazy strong and acidic, perfumy lemon scent.
Tight, firm and juicy flesh.
Nicely acidic, not overwhelmingly sour.
OVERALL Overall Rating:
I can kind of eat this lemon straight. It just smells so good and I want to like it so much that I just keep digging my teeth into it. I’m not saying I could snack on it exactly, but I’m pretty into it. I want to start making lemon bars, lemon curd, lemon meringue pie, and limoncello. OR I could save myself the trouble and just keep sucking out the juice. I think you know what I will choose.
Rancho Del Sol
I want to care about the history of lemons and the amalfi coast (gorgeous) and all sorts of lemony lore, but the truth is all I can think about is limoncello! Have you had limoncello? I’ve only had a super cheap version from the grocery store and I swear I could have licked the bottle it was so delicious. So when I found out that italian sorrento lemons are THE lemons to make it, I got off my lazy derriere and went to work. No I did not go find grain alcohol. No I did not use the second best alternative, vodka. I didn’t have it and while I would love some yummy lemony liquor I am not about to go get in the car and then drive to the store and then come home and make it. So I used what I had — gin! Call me in a few weeks and I’ll let you know how it goes. I. Can. Not. Wait. So yeah, you can probably call me tomorrow and I will have sampled it already because that’s just how I roll.
And for those of you that come for the fruit info: “In the 1956-57 season, California produced 11 million gallons of frozen lemon concentrate.” No, I don’t know why that particular year matters nor do I particularly care about frozen lemon concentrate, but if you readers demand facts, I provide them! You’re welcome.