The summer heat wave seemingly arrived here overnight with a vengeance. Just recently, everyone around me complained about “May Gray” and our always faithful “June Gloom”. Personally, I was relieved that cooler days prevailed longer than average this year. The cloudy coolness was the last vestige of comfort before the summer furnace turned on and fire season began. My Italian DNA loves the heat, but the vegetable garden does not. When the Fahrenheit exceeds 100 degrees multiple days in a row, it’s necessary to shade the garden to prevent withering or sun scalding on vegetables.
The bounty crops from the citrus trees are finished before the long, hot summer days arrive. Ironically, this happens just as the lust for a cool glass of lemonade created from our juicy lemons is the most desired. Fortunately, whole lemons freeze well, and I stash bags of them in the freezer during the spring to extend the season. Much to my happiness, new fruit buds are already visible on the trees as they prepare for their next crop in the autumn.
From November to June, the various citrus trees in the garden entice us with all the delectable fruits they offer. Harvesting the tangerines and oranges is a challenge with the busy squirrels. It’s a competition as to which one of us will gather more. Until recently, the pesky squirrels were not interested in the lemons or grapefruits. Once the lemons were fully ripe, they could remain on the tree and wait to be harvested. This tree storage gave me ample time to cook and share the lemons with friends. Once picked, the nutrient value degrades quickly. So, I would only gather what is needed every few days.
My passion for lemons started in my youth. We had a wonderful, abundant lemon tree in our garden growing up. Mom used the lemons in many recipes, from marinades to cakes and cookies. She served lemon wedges with our Friday fish and created her famous lemon meringue pie for dessert. When my parents bought an espresso machine for entertaining, twists of lemon rind complemented each cup for their guests. One day, my mother brought home a surprise from our Italian deli: enormous Sfusato Amalfitano lemons decadently filled with a delicious sorbet. The size alone of the giant lemons was a wonderment. With my first taste of the velvety, smooth, sweet-tart delight, I was hooked.
Mom’s regional Italian cookbook had a sorbet recipe, so my quest began. I was determined to recreate this delicious sorbet using our garden lemons. The basic recipe included only three ingredients: lemon juice, boiled sugar, and water; it was not too challenging for a kid to make. My finished product was hard and icy but refreshing and satisfying to my youthful cooking skills. Over the years, I refined my sorbet-making skills but never mastered the velvety taste of the ones from the Italian deli. Instead, I now make popsicles for our summer treat that doesn’t require creating a simple syrup.
Lemons are essential in the kitchen. From cooking to medicine, there is no better versatile fruit. Lemons are high in vitamin C and bioflavonoids. Organic lemon peels are flavor-rich, nutrient-packed with calcium, and contain cancer-fighting elements for the mouth, pharynx, larynx, and stomach; the peels can lower cholesterol. Lemon juice naturally becomes alkaline as it travels through the body. When taken before meals, squeezed juice in water can aid digestion and reduce kidney stone formation. A wedge of lemon juice “brightens” the flavor of many main dishes, and for dessert, lemon cake, lemon bars, and cookies are always winners. For a cold or flu, create a Hot Toddy; the juice of one lemon in room temperature water first thing in the morning wakes the body up. This same combination works excellent for warding off a sore throat as well. A DIY-created Lemoncello can be a year-round reward. Shaved lemon peels added to white vinegar will create a lovely, fresh scent after a few weeks of soaking. The list of benefits is never-ending. It’s easy to understand why I hold lemons in such high regard.
The other day, my husband asked if I would make the family’s favorite lemon popsicles with the summer temperature spike. It was hard to deny that request. On a hot summer day, they are a perfect afternoon treat. I grabbed my colander to collect lemons from our tree. To my surprise, some furry garden visitors had artfully stripped the lemons of their golden yellow skin. Only naked fruit remained hanging on the tree. It was hard not to laugh at the visual, but I was also angry that these varments had undressed lemons. I removed the sad, naked fruit to avoid attracting unwanted fruit flies and disposed of them in the green recycle bin. A quick online research led me to the culprit: rodents will remove the skins from lemons like this. Now, it’s more than just squirrels I’m competing with for citrus.
Fortunately, the lemons stashed in the freezer during the spring saved the day, and I made our lemon popsicles from them. I am sharing here our family recipe. Hoping you stay cool and refreshed during the summer.
Lemon Sherbet Popsicles
Make 6 2oz popsicles.
3 ounces fresh squeezed lemon juice
3 ounces water
2 ounces or more to taste of local orange blossom honey *
6 ounces of organic plain yogurt
The zest of one whole lemon
1 tsp of vanilla
Mix well and make sure the honey is thoroughly blended. If you want sweeter, try more honey or a pinch of stevia. Pour into popsicle containers and freeze for 6-8 hours.
- Local honey is sourced from “The Valley Hive” on Topanga Cyn in Chatsworth
