Lemon Month: Make June citrusy with these recipes
June is celebrated as Lemon Month in the US and we can't think of a more refreshing and summery way to begin the new month. It is that time of the year when we honor and acknowledge lemons, which are super protean and are available in more than a hundred different varieties. Unlock the full potential of citrus flavors with these tantalizing recipes.
Lemon rice
Heat some oil in a pan, add mustard seeds, and let them splutter. To this, add curry leaves, asafoetida, red chilies, ginger, urad dal, and chana dal. Saute well. Now add some peanuts, followed by turmeric powder. Give it a good mix and then add boiled rice. Add salt, lemon juice, and mix again. Serve hot.
Lemon popsicle
Summer season is the perfect time to relish some lemon popsicles that can keep you cool. It is fairly simple to make and all you need are three basic ingredients. Whisk lemon juice and sugar until the latter is fully dissolved. Now add this mixture to cold water and transfer it to popsicle molds. Insert stick in the molds and freeze.
Lemon tea cake
Begin by whisking whole eggs, sugar, and cream. Add flour, salt, baking powder, lemon zest, and melted butter. Mix well. Now grab a baking tin, grease it with oil, pour this batter into it, and bake for 45 minutes at 145 degrees Celsius. Meanwhile, make lemon glaze by mixing icing sugar with lemon juice. Smear it on the cake and refrigerate.
Lemon cupcakes
Preheat your oven to 180 degrees Celsius. Whisk flour, lemon zest, sugar, eggs, and melted butter. Divide this batter into cupcake tins and bake for 20 minutes. Meanwhile, prepare the icing by mixing softened butter, icing sugar, lemon juice, and yellow food color. Transfer it to a piping bag. Once the cupcakes are baked, layer them with the icing and garnish with lemon zest.
Lemon cooler
Honestly, there is nothing more refreshing and invigorating than a lemon cooler on a hot sunny day. Mix and dissolve some sugar in half a cup of water in a pan. And then let this syrup cool. Blend lemon juice, rose water, ice cubes, and about three cups of water until frothy. Pour it into glasses, add ice, and serve.
