Scrub the lemons well under warm water. Using a vegetable peeler, remove the zest in strips directly over a small saucepan, letting them drop into the pan. Try to not peel off the white pith beneath the yellow layer. Squeeze ½ cup juice from the lemons and add to the zest, along with the sugar.
June 27, 2020 at 05:26AM
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Chile Lemon Simple Syrup Recipe - Los Angeles Times
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syrup
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