A velvety and smooth purée made with lemon peels. This recipe complements a wide range of dishes, from sweet treats like cakes and tarts to savory options like roasted chicken and curry-inspired dishes.
Peel 5 lemons and add the peels to a pot. Reserve the lemons
Cover the peels with water
Place the pot over high heat. Let it boil and remove from the heat
Drain them, cover with fresh water, and bring back to a boil again. Drain and repeat the boiling process 3 more times to remove the bitter taste
Add 250g of sugar and 250ml of water to a bowl. Stir to dissolve the sugar
Drain the peels and place them back into the pot. Add the sugar and water mixture
Place the pot over low heat and cook until the peels are translucent and very soft
Transfer the peels to a blender and add the juice of the reserved lemons. Reserve the syrup for other recipes
Blend on high speed until creamy and smooth
Transfer to a serving bowl. The lemon purée is ready
Enjoy! It is amazing with seafood, pork or with cakes.
Yield 2 portions