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Meyer lemon fizz
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Prep Time:
615 minutes
Cook Time:
5 minutes
Total Time:
620 minutes
"Delight in Sean Moran's slow food-inspired, old-fashioned lemonade after a 10-hour wait."
Ingredients:
  • 6 Meyer lemons (or 4 regular lemons & 2 mandarins), rind pared
  • 400g caster sugar
  • 10.00 gm cream of tartar
  • 1/2 tsp dried yeast
Instructions:
  • Chop the rind into small pieces, ensuring to discard any pith. Juice the lemons, then chill the juice.
  • Bring 3 litres of water to a boil in a pan. Remove from heat and stir in the rind, sugar, and cream of tartar. Allow to cool.
  • Combine 1/2 cup of liquid with yeast. Pour the mixture back into the pan, cover it, and let it rest at room temperature for 10-12 hours.
  • After straining, gently incorporate the zesty lemon juice before transferring the mixture into sanitized bottles to cool. Enjoy served over ice and garnished with additional lemon slices.

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