STEVE MANFREDIOctober 18, 2011
Photo: Gary Medlicott
- Special options
- Contemporary , Healthy , Vegetarian , Kid-friendly , Wheat-free , Dairy-free , Nut-free , Egg-free
The lemonade fruit is aptly named. Squeeze its juice and the flavour is that of the lemon with one essential difference - it has enough natural sugar so that it won't make your mouth pucker. It tastes just like lemonade.
- 12 lemonade fruits, as large as possible
- 250ml water
- 400g sugar
Place nine lemonades whole in a pot and cover with water. Bring to boil and then lower to a simmer. Cover and keep simmering for 20 minutes until lemonades are tender. Remove from water and set aside to cool. Juice remaining three lemonades and strain to remove pulp and seeds. When they have cooled, cut cooked lemonades in half and scoop out pulp, discarding it. Cut cooked halves in half and slice into 1cm thick strips and then into cubes. Place cubes, the cup of water and sugar in a pot. Starting on a low heat, bring mixture to a simmer. Keep simmering for about 15 minutes until mixture is syrupy and cubes of rind are translucent and tender. Cool marmalade before placing in jars. Store in refrigerator.
Makes about 750ml