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1. Tarragon-Lemon Roast Chicken

2. Lemonade Syrup

3. Lemon Mayonnaise with Variations

Book Description

As a main ingredient or an aromatic accent, the distinct flavor of lemon is part of virtually every cuisine in the world. Now the best of these zesty ideas come together in a truly vibrant collection. From breakfast to cocktail hour to bedtime snacking, and every meal in between, Lemon Zest delivers a refreshing range of unbeatable offerings

... (more)

Lemon Zest: More Than 175 Recipes with a Twist

Authors: Lori Longbotham

Date: May 2002

ISBN: 0767906179

Publisher: Broadway

Paperback

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To make a glass of lemonade, use 2 or 3 tablespoons of this syrup per glass of seltzer or cold water. For a pitcher of lemonade, use 3/4 to 1 cup syrup and 4 to 5 cups water. You might also add a spoonful of this to iced tea.

Makse: about 5 cups

• 2 1/2 cups sugar

• Finely grated zest of 4 lemons

• Pinch of salt

• 3 cups fresh lemon juice (abut 12 large lemons)

1. Bring 1 cup water, the sugar, zest, and salt to a boil in a large saucepan over medium-high heat, stirring until the sugar is dissolved. Boil for 5 minutes, then remove the pan from the heat and let cool to room temperature.

2. Pour the syrup through a strainer into a large glass measure or a bowl. Stir in the lemon juice. Pour the syrup into a large jar or bottle with a tight-fitting lid. The syrup can be stored, refrigerated, for up to 3 weeks.

3. To use, combine the syrup with cold water, as direct d in the headnote, and serve over ice.

More From This Book:

1. Tarragon-Lemon Roast Chicken

2. Lemonade Syrup

3. Lemon Mayonnaise with Variations

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