Do you know how to preserve Sicilian lemon juice?
Lemon is a citrus fruit with multiple uses, it has a natural acidity that makes its juice more durable.
Here's how. . .
Get a classic ice cube container and pour the freshly squeezed filtered Sicilian lemon juice.
Put the container in the freezer, so as to obtain mono doses of juice always ready for use!
"SICILIAN VERDELLO LEMON": THE CITRUS OF SUMMER
" Sicilian Verdello Lemon " is a very valuable citrus, tipically of summer, which is grown and harvested according to a biological process in order to maintain its organoleptic properties and its nutritional characteristics.
For these reasons and because of its different kitchen uses, Sicilian Verdello Lemon is one of the most useful citrus fruits of our daily diet.
Although, Sicilian Verdello Lemon's consume is growing, its use in the summer period is still lower than Yellow Lemon, which occupies higher market ranges both because it reflects the ideal of the classic Lemon with a perfect shape, both because in the common use, lemon must has a bright yellow coloration. Infact, the "lemon yellow" has become a specific color distincted from the normal "yellow".
It is better to always consume citrus fruits belonging to production and harvesting season. In addition, it is good to always know the origin of the purchased citrus fruits, preferably "Made in Sicily". The Green Valley Farm perfectly embodies the ideals of "Made in Sicily" in order to offer quality products and always guarantee the freshness of the same.
Tangerines Sicilian gelo
- Tangerines juice of ciaculli 500 gr;
- Sugar 100 gr
- Corn starch 50 gr
- Preparation for about 6 people
Peel the tangerines of Sicily removing the stalk, squeeze the juice and heat a part in a saucepan over a low heat.
Drain the warmed tangerine juice by removing all the seeds you find inside and dissolve the sugar first and, little by little, stirring with a whisk to prevent lumps from forming, then blend everything in a mixer.
When the starch and the sugar are dissolved, add it to the already hot juice and, always on a low flame, continue to whisk with a whisk quickly.
After a few minutes, as soon as the liquid begins to take on a denser consistency, pour it quickly into the molds made with the edible peels of the tangerines themselves, leave to cool and place in the refrigerator.
The orange juice and its benefits
The benefits of orange juice are many, in fact, vitamin C is essential for the health of the body. But what we often ignore is the difficulty the body has in assimilating it, most of this vitamin is in fact expelled, or it evaporates while being handled, which is why once you have squeezed the orange, you must drink the juice immediately.
Vitamin C is infact highly volatile, and tends to reduce its presence as time passes. The ideal is not to wait more than a few minutes, just the time to fill the glass. If you want to drink a juice hours later, you must also consider the fact that juice will not have much vitamin to offer, but only some residue and if you intend to drink it after 12 hours you will not find a trace.
But did you know that by drinking orange juice you can lose weight?
The orange juice diet is simple to follow, it requires that you drink two liters of orange juice per day, a glass in the morning and the other halfway through the afternoon.
In this way the metabolism is accelerated and the elimination of toxins from the body is stimulated, remember the importance of freshly made juice and of high contents of vitamin C.
The "Sicilian Moor's Heads": A Sicilian Icon Born From A Tormented Love Story
The Moor's Head is a characteristic object of the Sicilian tradition that perfectly embodies the essence of Made in Sicily craftsmanship.
The "Head" or "Graste" (in the Sicilian dialect) are an ornament similar to a hand-painted ceramic vase and are generally made in pairs, since they depict the face of a man and a woman.
You can admire the streets of the island adorning balconies and ancient villas.
Daughters of a millenary tradition, these prestigious works of art are not generated by the artistic inspiration of a craftsman, but by an ancient legend that dates back to the time of the domination of the Moors on the island.
Legend has it that around the year 1100, in the Arab quarter of Palermo, the "Kalsa" quarter, lived a beautiful girl with eyes so deep that they seemed to mirror the Gulf of Palermo.
The young woman spent her days taking care of the plants on her balcony.
One day, from the height of his flowery balcony, he noticed that as soon as he saw her, a young Moor fell in love with her and did not hesitate to declare his love for her. The young woman, struck by the promise of love received, welcomed and returned the feeling of the young man with passion.
The young Moro hid a serious secret, he would soon have to leave Sicily to return to the East where his wife and children awaited him.
The girl disappointed and struck by this news, full of anger, in the night while the Moor had fallen into a deep sleep unaware of her own fate, seized the propitious moment and struck him mortally, cutting off his head; so it was that the maiden made, with her mowed head, a vase and put it on display outside on her balcony.
Planting inside the basil that grew luxuriantly and aroused the envy of all the inhabitants of the neighborhood who, in order not to be outdone, had specially built terra-cotta pots in the shape of a Moor's Head.
Today, Sicily holds the leadership of the sale of these beautiful works of art; in fact the Moor's Head represent a characteristic and unique object Made in Sicily.
With Sicilian Lemons
- Pure alcohol 1 lt at 95%
- Sicilian Lemons 6
- Water 1.5 lt
- Sugar 750 gr
Wash the Sicilian lemons, dry them and peel them, being careful not to cut the white part of the peel.
Drown the lemon peel in the alcohol, for 7/8 days, using a hermetically sealed container.
Let the edible lemon peels soak in a dark environment for at least a week, from time to time, shake the container, you will find that, while the peels turn pale, the alcohol takes on the original color of the lemons.
After this phase, boil some water in a pot for 10/15 min., Then slowly add the sugar, stirring constantly until it is completely dissolved, once this process is complete let it cool.
Then add the water with sugar to the alcohol and lemon peel and stir for a few minutes, at this point, all that remains is to filter everything and pour it into glass bottles.
The longer the maceration period is and more intense the taste will be, so do not rush to taste it, but wait a few more days and your Sicilian limoncello will be even better.
We recommend using only organic lemons as the peel, the main ingredient of the final product, must not contain any chemical components to protect your health.
The Lemon And Its Properties
Lemon Is A Fruit Of Numerous Properties, Able To Make Considerable Health Benefits.
The lemon and its properties are often underestimated, in fact, this fruit, counted among the winter fruit, is one of the Sicilian citrus fruits most familiar to us.
It is used in the kitchen to flavor meat and fish, for tasty and tasty tangerines, but not everyone knows that lemon juice and its properties are beneficial and really extraordinary, but not only to flavor foods but, as a real healthy drink .
The fruit of the lemon contains, within it, about 30% of the juice of what is the total weight, which contains citric acid, calcium and potassium citrates, mineral salts and trace elements such as iron, phosphorus, manganese, copper, large amount of vitamin B1, B2 and B3, carotene, vitamin A, vitamin C and vitamin P.
In 100 grams of Sicilian lemon we find only 11 calories of which:
- Carbohydrates 2,30 gr;
- Protein 0.50 gr;
- Fibers 0,2 gr;
- Fats 0,1 gr.
The lemon peel, edible, fragrant and aromatic, contains antioxidants and good fatty acids; reduces cholesterol and prevents tumors. The white part below, called albedo, is rich in bioflavonoids that work in synergy with vitamin C.
There is also pectin, a fiber that fights cholesterol.
Overall, we can say that the Sicilian lemon boasts various antioxidants and vitamins (A and B), and excels in the content of citric acid and minerals. The first is a thirst-quenching and digestive substance, protective of the mucous membranes found in the stomach and intestines, important for fixing calcium, a mineral contained in lemon together with magnesium, iron (which is absorbed thanks to vitamin C), potassium and phosphorus.
All these minerals promote the basicity of the organism; in fact the Sicilian lemon, in spite of the acid taste, is alkalizing. It is also hypotensive, antidiabetic and antirheumatic, fights anemia and infections, loss of appetite and aerofagia, protects the capillaries and the heart, promotes diuresis and thins blood.