Thursday, April 5, 2012

{Thirsty Thursday} Meyer Lemon Mojito



Spring has come and gone in the South. No, really, we seemed to have bypassed winter and spring entirely and gone straight from fall to full on summer. Highs in the eighties, massive pollen, and thunder storms all before Easter.

This doesn't mean we should neglect the lovely edibles that brighten winter into spring: asparagus, ramps, strawberries, and sunny citrus. Oranges, clementines, lemons, and kumquats are all enjoying the would-be-spring at my house.




I first discovered Meyer lemons while working at Colombia City bakery, my first internship in culinary school. We whipped the juice into curd for filling danishes and tiny tarts. A Meyer lemon, supposedly a hybrid of a Eureka lemon and a mandarin, has a  sweeter, more mellow juice than a lemon. Their thin fragrant skin has a slight orange tint and it lovely for zesting and saving for syrups or salad dressings. These little gems of the citrus family have a short season and are worth the extra money if you can get your hand on them.

I bought a few over the weekend in hopes of turning them into curd, but the days got away from me. Last night, we put a few to use in one of our favorite spring cocktail: the mojito. A lovely muddle of mint, sugar and citrus mixed with rum and a little seltzer, these Meyer lemon Mojitos are sweeter than their lime counterparts.


Meyer Lemon Mojito 
makes 1 lovely beverage

1 Meyer lemon
10 fresh mint leaves
1 tablespoon grated piloncillo* cane sugar 
1 1/2 ounces dark rum 
ice
seltzer water 

Half the Meyer lemon lengthwise and cut one half into three wedges. Combine one of the Meyer lemon wedges with the mint leaves and sugar and muddle. I usually muddle until the sugar is dissolved and the lemon and mint have given up a fair amount of juice. Juice the Meyer lemon half into the glass, add the rum, top with ice, stir and finish with a good glug of seltzer water. Serve with remaining lemon wedges. 

*Piloncillo is a raw cane sugar, it can be found at your local Mexican grocer or online. I like to use a serrated knife to chop it from the cone, but a box grater also works well. Demera or brown sugar are both fine substitutes. 

For More Fun with Meyer Lemons, check out:

Meyer Lemon Donut Holes at Matchbook Kitchen 

Meyer Lemon Vodka, Oh, makes me want want to make Meyer Limoncello!

Meyer Lemon Aioli {with Green Bean Fries!}





2 comments:

  1. I want one of these right now! I am definitely trying this.

    ReplyDelete
  2. Ooooh this sounds DELICIOUS!! Thanks for sharing the recipe!!

    ReplyDelete

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