Cranberry Meyer Lemon Collins (and Dehydrated Meyer Lemons)

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It is no secret I am jealous of climates conducive to growing citrus. I love citrus. I’ve talked about citrus. I’m even going to try my luck at growing citrus in Seattle. It can’t hurt to try, right?grow and resist meyer lemons

My parents grow citrus. They have a Meyer Lemon, a variety or two of limes, a Mandarin Orange, and the biggest lemon tree I have ever seen hanging over their fence. Luckily for me, they grow it. I am not exactly sure they use it however. Which means they bring me bags of citrus when they come to Seattle or I bring it home when I go to California.grow and resist meyer lemons

I found myself with a large bag of Meyer lemons on the counter just begging for some marmalading but zero free time. I was heading out-of-town so decided the easiest thing to do (meaning the thing that would cause the least amount of undue stress) was to slice and dehydrate most of them as Well Preserved  and Food in Jars have done.grow and resist meyer lemons dehydrate

I am not sure what I’ll do with them yet. The house sure smelled fantastic when they were dehydrating though!

I wanted to do something else though. A little facebook chat with Kate of Snowflake Kitchen got me thinking about a Meyer Lemon Collins. She used equal parts gin, lemon juice, simple syrup and a bit of fizzy water. Seriously? How good does that sound? Sweet, citrusy, gin-y? Pretty perfect right? And then I added sweetened cranberries and it was amazing. I wanted 8 of them. Which would be generally unflattering.

Yep. Lemon and cranberries are a classic flavor combination. I had a jar of leftover cranberry/simple syrup in the fridge from making the Cranberry Gin and Tonics I told you about last month. Perfect addition? I think so!

If you don’t have cranberries conveniently soaking in simple syrup (and really, who does?) you can bring 1 (12 ounce) bag of cranberries, ½ cup of sugar, and ¼ cup of water to a simmer in a saucepan. Simmer, uncovered until berries start to pop, about 2 minutes. Cool before using.

Cranberry Meyer Lemon Collins

  • 2 ounces gin
  • 2 ounces freshly squeezed Meyer lemons (about one large)
  • 2 ounces simple syrup
  • top with fizzy water (thank you Sodastream!)
  • 2 tablespoons prepared cranberries
  1. Shake ingredients in cocktail shaker and pour over ice. Or add them to a glass of ice and stir.
  2. Drink the sweet, slightly tart gorgeousness of it all.
  3. Be ever so grateful for your parent’s Meyer Lemon tree.grow and resist meyer lemons

Note to self: Photographs of drinks taken indoors, in Seattle, will never turn out ok within the time constraints of your patience. Give it up.

The Ladyfriend and I just flew to California to pick up my parent’s car and drive it to them in Iowa. But not before I pilfered all their citrus! With my next batch I’ll make marmalade or maybe some Meyer Limoncello Meyer Lemon Butter Cookies, or maybe some more Figgy Lemon Chutney because I’m out!

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