Leftover lemon zest sugar
Lemon and sugar are, to my mind, the best pancake day filling. Sweet and sour, everyone can add more lemon or sugar to their taste. Simple. Minimum effort required by the cook. But what about the leftover lemon zest and juice-less fruit? What next?
I’ll tell you.
Lemon sugar, and two more ideas to come. Having a jar of delicately scented lemon sugar will be heaven for an elderflower and gin drink. How about profiteroles with lemon scented cream whipped up inside those craggy shells? I think I’m going to have to make those this weekend. Also – last minute gifts to friends or teachers can be easily and cheaply dealt with by 250 grams of lemon sugar in a leftover jar. Pennies people, this costs pennies.
If you have a fancy pants microplane, this will be easy. You don’t? No worries. The side of your box grater that does the thin strips will be best here.
Let me know what you use your leftover lemon zest sugar for, I hope you enjoy it.
Leftover heart vinegar
- 2 lemon hearts
- Distilled white vinegar
To finish the vinegar
- Caster sugar (to taste)
- Salt, to taste
Tools, to soak
- Jar of the right size to fit lemons
Tools, to finish
- Wooden spoon
- Squish lemon hearts into the jar and cover with vinegar
- Store in the fridge for at least 2 weeks (for the lemon flavour)
After 2 weeks...
- Strain the lemons from the vinegar, straight into the saucepan
- For every 100ml of vinegar start with 25 grams of sugar. Bring the mixture to the boil and taste, adding a little more if needs be
- Simmer for 3 minutes and then add a little salt, to taste
- Allow to cool. Pour into a jar and store in the fridge
- Will keep for a few months
Got a question? Ingredient you need help with? Get in touch: