You may remember back in February when I happened across a bounty of organic Meyer lemons, sweet limes and tangerines — not an everyday find in our little island’s grocery store — giggling with glee, I picked through the pile, sliced & packed them with salt, and stuffed them into jars.
It took me until last week to find the sweet side of salt preservation — too long, I know — but life isn’t about regrets. And besides, who can bemoan the final result? From an unexpected treasure trove of lemons, we have a pot of sweet (and slightly salty) liquid gold.
Preserved Lemon Simple Syrup
- Peel from 1 Preserved Lemon, rinsed, dried and julienned
- 1 cup Sugar
Process the peel and sugar with a steel blade for approx 2 minutes, until the sugar is yellow and texture of wet sand.
Combine the sugar and 1 cup of water in a small saucepan over med high heat. Bring to a boil, stirring occasionally. Boil 1 minute, then remove from the heat and cool.
Whether or not to strain? A personal and aesthetic choice…I left the “bits” in, and then strained them out for our cocktails (see below). I made lemonade with the unstrained syrup, and both Howard and I really liked the salty lemon specks at the bottom of our glasses.
Store, covered, in the fridge for up to 2 weeks. You won’t need long term storage though — just look at all the things we made with this new & magical concoction:
- Moroccan Gin Fizz – 2 oz gin, 2 T lemon simple syrup, ice, club soda to taste
- North African G&T – 2 oz gin, 1 T lemon simple syrup, ice, tonic water to taste
- Salty Greek – 1.5 oz ouzo, 1 T salted lemon simple syrup, ice, 7-up to taste
- Good Ol’ Fashioned Lemonade – lemon simple syrup, ice, sparkling or still water to taste
- Sorbet – haven’t actually made this yet…the sleeve from the ice cream maker is in the freezer, waiting…
- Slushies…slushies would be good too…I have those preserved limes…mojitos are like slushies, aren’t they?
Anyone else have any ideas? A few shots from the deck while you brainstorm: