Eating the fridge empty before heading back to HK, can't manage to finish a few lemons. As I have been using honey a lot in fermenting various produces, like garlic, elderberry, hawthorn flowers etc, decided to use honey to keep the lemons, to be used as lemon syrup in the future. Honey will extract flavor out of skin and pith, full of polyphenols, but also bitter.
Simply cut lemon (organic) into very thin slices, cover with raw honey, and leave it in a cool place.
No comments:
Post a Comment