The lemon shown here is a regular lemon. While most have bumpy textured skin (which is the best for zesting) and are almost oval in shape, with a 'nipple' at the blossom end - I stay away from those. I've found the smooth-skinned, rounds to be my favorites. I was on a quest for a less-seedy lemon a couple years ago. I had cut a bumpy oval shaped one in half to juice, and it contained 29 seeds!! The one shown here had only 3!
Combine the rest in a pitcher. If you're using glass, be sure to put a heavy metal object in the pitcher to absorb some of the heat and keep it from cracking. Let this 'steep' 10 minutes. Stir and pour. Mmmm! Cheers Everybody! Refrigerate any leftover, leaving the lemon and peppercorns, which will continue to impart flavor and healing properties. Make a fresh pitcherful every day, or at least every other day.
We made dinner together which consisted of Carrot-Dal Soup, Steamed Rice and some glorious greens! Why didn't I take a picture!?! We also made Ghee (Liquid Sunshine - clarified butter - from which all the milk solids and proteins have been removed, creating a more pure, distilled product.) This is made using organic, unsalted butter and heat. The end result is like butter-in-a-whole-new-dimension! It has a rich-nutty scent and flavor! SO interesting! I'll post the recipe and procedure in the future, when I embark upon my first ghee adventure!