I love lemons! Whenever I make lemon salt I also make lemon syrup, or vice versa. Apart from both being delicious, this way there’s also no food waste.
Lemon cordial is great as a drink mixed with sparkling water or even (alcohol free) beer. It’s also very tasty mixed through some greek yoghurt served with fresh raspberries.
Lemon salt is tasty on so many savoury dishes: fish, meat, vegetables, salads, you name it, and it’s super easy to make. ⠀
Lemons in season or on sale? Then make lemon salt and cordial so you always have a savoury or sweet lemon condiment at hand.
- Start with making the lemon salt, as it's easier to zest whole lemons than after they've been juiced! For both recipes you need a total of 6 lemons.
- Lemon Salt
- 4 tbsp Maldon Sea salt (you can use regular sea salt as well, but I really prefer the flaky crystals of Maldon Seasalt
- 4 tbsp lemon zest (± from 3-4 lemons)
- Lemon Cordial
- Zest peels of 2 lemons (not grated)
- Juice of 6 squeezes lemons (makes about 1 cup)
- 1 cup granulated sugar
Zest 3-4 lemons and add the same amount tablespoons of Maldon sea salt and crush in a mortar and pestle until fragrant. I
n an airtight container it will keep for about 2 weeks. ⠀
Peel the zest off of a 5th and 6th lemon (don’t grate, so it’s easier to take out after steeping), and then juice all 6 lemons. This should make about a cup of juice. ⠀
Add this with a cup of sugar in a pan and let simmer for 10 minutes.
Take off the heat and add the peels to let steep until cooled, about 20 minutes.
Remove the lemon peels and pour in a sterilized airtight jar, it will keep in the fridge for about 4 months.⠀
My favorite is to top it off with sparkling water rather than stilled water, extra refreshing! (Recipe from @thespruceeats).