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My friend Matt Mets has been coming up with some great uses for the bags and bags of lemons we've been trying to use up. This time he's making Vietnamese salty lemonade, made with brined (and pickled) lemons.
Vietnamese Salty Lemonade
Posted by Becky Stern |
Apr 27, 2009 04:00 PM
Food |
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FYI (I just learned this last summer) lemons freeze really well. I had a bunch of lemon slices left over from a tea party and I put them in an air-tight container and tossed them in the freezer. They don't brown or wilt at all in the freezer. I do this regularly now because a frozen lemon is so refreshing! It works great as an ice cube in water or tea and provides great flavor!
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