Citrus Purée

Taking humble, in season, oranges and lemons, I made Citrus Purée. As I type the words oranges and lemons I am reminded of the childhood nursery rhyme which refers to the bells of various Churches in London.

Strained Yoghurt Bircher With Orange Purée
Head straight on to the Recipe For ♥ Citrus Purée ♥

When we hear the words Notre-Dame the first thought is of the Gothic Church in Paris. Just before we went to France, Notre-Dame de Paris suffered a terrible fire. We could not get close to the Cathedral, but the damage was clearly visible. We have encountered many Catholic Churches with the same name, in Rouen, Strasbourg and other small villages along the way. The term refers to Our Lady and these Churches are consecrated to the Virgin Mary. What sets these stunning buildings apart from other Cathedrals are the gargoyles and chimera. The gargoyles are used to divert rain water away from the building. Together with the chimera they were meant to be grotesque and find their roots in mythology, and not Christianity. The stunning stained glass windows serve the purpose of showcasing Biblical stories. Together with the statues, they serve as liber pauperum, books for the poor.

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Not only do they illustrate the Bible, they also showcase medieval science and philosophy. One need only look up at the stonework above the doorways to see this. The architecture alone is amazing and many innovate techniques were used during the construction. The aim of the Cathedrals was to have height, and for this they used flying buttresses. Not only did this allow for height, the buildings could be vast, and support the large windows. I am continuously blown away by the way these Cathedrals were constructed. It is worth keeping in mind that the elaborate structures were built in competition to one another, each one needing to be bigger and better. Part of the downside of this was the costs involved, and the time taken. Many were left unfinished, and some collapsed due to the roofs being too heavy. Is there a Notre-Dame Cathedral where you live?

Strained Yoghurt Bircher With Citrus Purée

Click on the links for conversions and notes.

Citrus Purée

Use any seasonal citrus fruits
Recipe Category: Condiments
Makes enough for: 1 batch of purée
All Rights Reserved: Adapted from The 6 Week Programme page 137


  • 2 oranges
  • 2 unwaxed lemons *
  • 1 quill cinnamon
  • 1.5 l water + more if necessary
  • 50 g honey


  • Trim the ends of the oranges and lemons and discard
  • Cut into eighths and remove the pips
  • Place them together with the cinnamon into a sauce pan
  • Add the water and bring to the boil on the stove top over a medium temperature
  • Reduce the heat and simmer for 2 hours **
  • Drain using a colander and leave to stand until completely cooled
  • Place into a blender with the honey and blitz until smooth
  • Store in the fridge in a sterilized glass jar


* if the lemons are waxed be sure to scrub them first
** it is important to keep the fruit covered with water so check often
Take a look at what was previously posted on Lavender and Lime on June 24:

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