Its lemon time again
and our volunteers have been busy picking , zesting and squeezing lemons for
the next batch of Limoncello,
preserved lemons and lemon syrup.
A few weeks ago on the
blog we described how limoncello is
made. Today we have the recipe for making preserved lemon. These are absolutely
delicious with chicken or fish and can be used as a stuffing or in sauces and
casseroles.
Making preserved lemons
Take lemons washed but
not scrubbed in boiling water and part cut in quarters. (like petals)
Pour clean coarse salt into the cuts and place
in a clean jar. Pour boiling water over
the lemons and seal the jar. Place in the fridge for 2 months.
MOST IMPORTANT: Use only the skins of the lemons. The lemon
flesh is too bitter to use.
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