Citrus Explosion: bergamot and pink lemons on the way (10 lbs each)
I think I am pretty much set on the bergamot. I can dispense with half if I go with the Blue Chair marmalade recipe (considering also Kevin West's Saving the Season blog recipe). The rest I will save in the form of frozen zest, candied peel, frozen juice, syrup/cordial, and most definitely in some chocolate! Maybe a spoon fruit, if the aroma is not killing me by Sunday! I have searched the internet (The Bojon Gourmet has me set with scones and a few other treats) and many cookbooks, but if there is something I am missing let me know.
The variegated pink lemons were more of a silly whim, especially since I now know that the juice is not truly pink. I am already well stocked with preserved lemon and some pickled meyer lemons (plus an ample lime supply). Any ideas? I definitely plan to freeze juice and cordial for summer drinks. I am not sure how the peel will look (it is green and yellow striped in photos I have seen) so not sure if limoncello will be pretty. Considering a jelly. I thank you in advance for helping my fridge space issue.