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I did not share.

 

In this case, a true measure of your unselfish nature, Bill. :thumbup: :thumbup:

Edited by Absomphe

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I spent 3 years, many dollars, countless trips to w&s/bbb/etc, and ran through (easily) 15 varies doohickeys before I landed on a peeler I loved. Wide, awesome, and PITHLESS damn peels, every time.

 

So, I can now peel, even limes, for cellos/cocktails.

 

We want to do a few this summer still, for Xmas gifts.

 

 

Fun question for all- what do YOU do with all your leftover juices?

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Juices can be put in ice trays. Remember those?

 

They can make delicious limeade or lemonade.

 

Cocktails are very handy.

 

There is so much juice it is really difficult to know exactly what to do unless you have a plan before you start. The ice tray thing works pretty good for us. I can thaw a cube of juice at a time for what ever reason.

 

Thinking ahead about the juices has always been something that I wasn't good at. But lemonade and everclear, just some, not a bottle, can make a refreshing sip for the patio. I used to use vodka but it wasn't clean enough for me.

 

So I'm a neutral spirit snob. :tongue:

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One can use water balloons to make "ice balls". Lemony ice balls might be interesting in a fountain.

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Usually I eat the fruit, but I've only made blood orange and pomelo...both highly edible fruits. The cherries might end up mixed with other fruits into a pie? I'm not sure what state they'll be in.

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HAH! I figured I was close.

 

All those fruits could be made into a punch and served to guests or enjoyed with your SO.

 

How about that for an idea. :)

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We bottled our first cello this morning, a lemon-lime. Tasted this evening, we're pretty pleased. I think it could use a bit more tart and/or a little lighter hand with the sugar, but the flavor is great, no pith-bitterness. Lots of great advice in this thread. Make a lot so you can share! :cheers:

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