Meyer Lemon Whiskey Sour recipe (2024)

FAQs

How much juice is in a Meyer lemon? ›

There are approximately 2 to 3 Tablespoons of citrus juice in a Meyer lemon if you were to press it with a juicer. You would need 5 1/2 to 6 Meyer lemons to fill a cup with fresh juice. A standard lemon produces 3 to 4 Tablespoons of juice, usually requiring just 5 to 5 1/4 lemons to fill a cup.

Taste: Another key difference that makes Meyer lemons stand out is their sweet, slightly floral taste. A regular lemon is acidic by nature and has a sour and tangy taste with some natural sweetness, but a Meyer lemon lacks the sour tang. This is what makes it such a great fruit for sweet desserts or salads.

Eureka lemons, which are the kind you're most likely to find in your grocery store, have a sour, tangy flavor. By comparison, Meyer lemons are more fragrant and a touch sweeter. Their brightly colored skin is smoother and more vibrant than that of Eureka lemons, which is thicker and textured.

Both a whiskey sour and an old-fashioned co*cktail are made with whiskey—and that's the only similarity really. A whiskey sour balances the whiskey with lemon juice and sugar or simple syrup, while an old-fashioned is stronger, more spirit forward, and made with bitters and a sugar cube.

A glass of lemon water first thing in the morning is an age-old remedy. To get your recommended daily intake of vitamin C (75 and 90 mg for women and men, respectively), you may need to drink about three-fourths of a cup of pure lemon juice per day. Mix the juice with 250 to 350 mL of water.

How much lemon water should you drink? Stephens recommends using the juice from two to three lemons (about four to six tablespoons) throughout the day, and drinking one or two glasses of lemon water with meals, and one glass in between meals. But don't necessarily add lemon to every glass of water you drink.

Their limited window of availability, coupled with their more fragile nature (which makes shipping them more difficult), naturally makes them more expensive than hardier, year-round regular lemons too.

The truth is, they're an entirely different breed. Compared to sour Eureka and Lisbon lemons (the varieties you'll find year-round at most grocery stores), Meyer lemons are sweeter and less acidic, with lovely floral undertones.

Because Meyer lemons have a sweeter, more floral flavor than regular lemons, they make an excellent substitute for regular lemons in dessert recipes.

Meyer Lemon fruits are safe to eat. Packed with juice, these citrus gems are a culinary favorite, not a health hazard.

What is another name for a Meyer lemon? ›

Citrus × meyeri, the Meyer lemon (Chinese: 梅爾檸檬; pinyin: méiěr níngméng), is a hybrid citrus fruit native to China. It is not a lemon, but is instead a cross between a citron and a mandarin/pomelo hybrid.

Across the country, the Meyer Lemon Tree is the most popular choice. It is a sweet version of a lemon, with thin skin and fragrant blossoms. You can use Meyer lemons in any recipe that you would use a regular lemon, with the amount of sugar reduced to account for the sweetness that the Meyer brings.

Dating all the way back to the 1800s, a Whisky Sour is about as classic a co*cktail as you can get. If you're a Whisky Sour sipper, it's likely that you are very complex; you tend to have many different - sometimes opposing - personality traits and are extremely adaptable in social situations.

Whiskey: Bourbon is the whiskey traditionally used in a classic whiskey sour, with its warm vanilla and brown sugar flavor notes. We strongly recommend using a mid-range, high-proof bourbon (between 43-50% ABV) so that its flavor does not get drowned out by the other ingredients.

It is also commonly used in cooking and baking. The bright orange fruit adds a sour, acidic taste to both sweet and savory recipes and is an excellent source of vitamin C. For this reason, some people mix lemon juice in their water or tea to strengthen the immune system. Typically, Meyer lemons have the most juice.

Nutritionally speaking, bottled and fresh lemon juice are the same. Both are high in vitamin C (although fresh contains much more), folate, and potassium, and low in calories and fat. But one thing that isn't the same is the taste. Bottled lemon juice just tastes different.

However, if you've ever tasted bottled lemon juice, you'll notice that the flavour is a little off – not bright and lemony like the real stuff. This is because bottled lemon juice usually contains additives and preservatives such as Sodium Metabisulphite (E223) or Potassium Metabisulphite (E224).

THE BOTTOM LINE: For applications that don't depend on the bracing acidity of a standard lemon, a Meyer lemon can be a fine substitute. But where a recipe demands bold, bright flavor for balance, reach for a standard lemon.