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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Recipe: From Big Bob RIND OF LEMON Ingredients:
10 ripe organic lemons, washed thoroughly |
water |
3 cups organic cider vinegar |
Directions:
1. Cut the lemons in half and squeeze all the juice out of them. Save both the juice and the lemon rind. Use the fresh lemon juice to make a salad dressing, ice tea, freeze it, or whatever you might fancy. It isn't part of this recipe, but it would be a waste to throw it away.
2. Place the lemon rinds in a pot and cover completely with cold water. Bring to a boil, reduce the heat, and leave to simmer for 35-40 minutes with a lid on.
3. Remove the lemon rinds from the water, which has now become lemon stock, and leave to drain and cool in a colander. Remember to collect the stock that runs off the lemon rinds.
4. Strain the lemon stock through a fine-meshed sieve to remove any pips, debris, and impurities.
5. Carefully scrape out any remaining pips, membranes, or lemon flesh from the rinds, so that only the rind itself and the innermost layer of pith is left.
6. Place the cleaned lemon rinds in a clean container, cover with organic cider vinegar, and leave to marinate in the refrigerator for at least 48 hours before using.
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