Juice of charred lemon

Great basis for a zesty dressing with a roasted accent. Use as a substitute in many lemon components it will give them a nice twist.

Creation by Erik Hermans, De Limonadefabriek, Streefkerk, the Netherlands.

Makes 150ml.


Juice of charred lemon

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Preparation method

  • Prick each lemon with a needle on one side.
  • Place each lemon on the hot coals of a barbecue, with the pricked side up.
  • Char the lemons until blackened on the bottom.
  • Let the lemons cool, then cut them in half and juice.

Serving suggestions

  • As a basis for a dressing or vinaigrette.
  • A lovely base for a lemon beurre blanc.
  • Use in a composition with components of bell pepper, pumkin, and scallop.

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