SC - Lemon Cordial

[Robert Newmyer]

    The recipe I supplied to the list is from a native of Sorrento, Italy.
As this recipe is flavored entirely with lemon peel, they seem to have
developed a taste for lemon oil. I think part of the problem is that we
(Americans)  associate lemon oil only with cleaning products, and not with
food. I noticed that after aging for about a year the lemon oil note is more
subtle. The proportion of peel in this recipe seems about right to me. The
pith (white stuff) will add bitterness and should not be used. Also, I would
only drink this cordial chilled, optimally from a freezer.

               Griffith Allt y Genlli, Blak Rose, East
               Bob Newmyer
               E-mail: rnewmyer at epix.net
               Web Page: http://home.epix.net/~rnewmyer



>A note of caution:  I judged a lemon cordial once that included the peel
>along with the juice in the recipe and had a taste very similar to Pledge.
>I was the first judge to take a sip, and after one look at my face, the
>others didn't even want to try it (although several did).  We concluded
that
>possible pith left on the lemon peel or even the peel itself was too
>overwhelming in the cordial, although the juice might be nice.  Don't have
>any documentation for it, though.  Sorry.
>
>THLady Morgan MacBride
>Meridies
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