I might be tempted to make a Meyer lemon infused simple syrup for drinks and dessert glazes.Yes, and less tart.
I might be tempted to make a Meyer lemon infused simple syrup for drinks and dessert glazes.Yes, and less tart.
Our local BevMo sells Meyer lemon simple syrup and it's fantastic. We use it all the time in mai tais (where it balances out the very tart Pierre Ferrand dry curacao) especially.I might be tempted to make a Meyer lemon infused simple syrup for drinks and dessert glazes.
I make a tart lemon syrup that I keep in a squeeze bottle in the fridge. Squirt a few tablespoons over ice, maybe add a splash of gin (or don't), and fill it with club soda. Or stir a bit into my iced tea. Or drizzle it over vanilla ice cream or a toasted slice of pound cake. Or...I might be tempted to make a Meyer lemon infused simple syrup for drinks and dessert glazes.
I constantly buy ginger and green onions. Whatever is left over a couple weeks later I cut up and "sacrifice" to the wok by cutting them up (green onion in 1/3, ginger in slices) and sauteing them in oil over medium heat until they're completely charred, paying attention to press against the sides.Ditto…except for my *#%^%%^#ing carbon-steel pan! It’s CURSED! (But I love it.)