Using up lemons.
Questions and answers.

Too many lemons, what to do with the peel, and which recipes are worth it? Answers from people who peel lemons by hand.

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Using up lemons. Questions and answers.

Why we know about lemons

For Bright Lemon we use the peel of seven varieties of lemon, including Amalfi lemon and bergamot. Because a lemon's aroma sits in the oils of its peel.

  • Seven varieties of lemon instead of artificial lemon flavouring.
  • Riesling instead of water: from Rheinhessen.
  • Up to 60% less sugar than well-known aperitifs.
  • No artificial flavours, no artificial colours.

The drink for lemon lovers

Ice, 2 parts tonic, 1 part Bright Lemon, a twist on top. One bottle makes around 10 drinks. More ideas in our recipes.

Goes with this

Questions and answers.

More answers in our FAQ.

What can I do with too many lemons?
  • Freeze the juice: in ice cube trays, in portions.
  • Zest and freeze the peel: zest keeps for months this way.
  • Preserved lemons: packed in salt, for stews and salads.
  • Lemon curd or lemonade: quick to make.
  • Lemon sugar: mix zest with sugar, for baking.

For us it's the other way round: for Bright Lemon we peel lemons by hand, seven varieties, including Amalfi lemon and bergamot.

What can you make with fresh lemon?

Juice for dressings, fish and vegetables, zest for cakes, pasta and gremolata, slices for water and tea. And for drinks: a fresh twist over the glass adds instant aroma.

Our favourite lemon drink: ice, 2 parts tonic, 1 part Bright Lemon, a twist on top.

How can you use lemon peel?
  • Zest: grate finely, use fresh or freeze.
  • Dry it: peel thinly, air-dry, for tea and spice blends.
  • Lemon sugar or salt: mix zest with sugar or salt.
  • Oleo saccharum: let peels steep in sugar to make a syrup for drinks.
  • For drinks: express a twist over the glass.

Important: only use unwaxed organic lemons. Bright Lemon lives from lemon peel too: its aroma sits in the oils of the peel.

Which recipes can I make with lemon peel?
  • Lemon cake: zest in the batter and the glaze.
  • Pasta al limone: butter, parmesan, lemon zest.
  • Gremolata: parsley, garlic, lemon zest.
  • Lemon curd: zest and juice with butter and egg.
  • Lemon Tonic: ice, 2 parts tonic, 1 part Bright Lemon, twist on top.

More drinks with lemon in our recipes.

What is lemon peel good for?

For flavour. The peel holds the essential oils that smell of lemon, far more intense than the juice. That's why chefs and bartenders use zest rather than juice when it's about aroma.

We do the same with Bright Lemon: we use the peel of seven varieties of lemon so the aperitif tastes of real lemon, not of artificial flavouring.