A beautiful friend of ours, Sally, created and successfully ran high street fine food establishments in London for many years.
She has shared her (not so) secret London lemon-preserving recipe with Botanica Editions guests, making use of our abundant bi-annual crop of Citrus limon 'Lisbon'.
Sally's Preserved Lemons
The Botanica Editions Seasonal Kitchen Garden is always generous with her bounty. In particular, the Citrus limon 'Lisbon' who provides two handsom crops per year.
To express our gratitude towards nature's generosity, we love to preserving these richly flavoured fruits so we can keep enjoying them in all styles of feasts throughout the year.
Traditionally whole lemons are preserved, but this recipe created by our friend Sally, uses wedges which can be packed in to jars more easily. Allowing us to access the rinds for the essential flavour of lemons throughout our 'between harvest' creations.
The following recipe is a guide.
We love to create and cook intuitively by 'feeling' what is needed. You may like to experiment by adding to the preserve a cinnamon quill, black pepper balls, star anise or fresh bay leaf, Laurus nobilis from the Botanica Editions seasonal kitchen garden. Perhaps you like the adventure and you will create-your-own preserve. We would love to hear what you come up with!
Makes approx 2 jars
10 unwaxed, organic lemons from the Botanica Editions Seasonal Kitchen Garden
around 200mil / 7fl oz / scant 1 cup lemon juice
Note: Best to use true sea salt vs processed table salt - this is why we had to call in Sally. Our first batch with table salt ended in tears.
The salty, well-flavoured juice that is used to preserve the lemons can be used to flavour salad dressings or added to hot sauces.