Wow. This drink is amazing. I’ve been sitting in front of the computer writing cover letters and working on my thesis all day, so I needed a bit of an afternoon pick me up.
I made a quart jar of preserved lemons last winter from the recipe in Sherri Brooks Vinton’s Put ‘Em Up an instantly fell in love with their salty and savory flavor. The only problem is that I don’t really know what to do with them. They were wonderful in the Moroccan chicken tagine that I made a few months back. They are also a nice addition to cous cous, baked chicken, and rice pilaf. But that’s about all that I know to do with them at this point. So, I was really excited when the new Rachael Ray magazine came in the mail the other day and there was a recipe for preserved lemon soda.
After a bit of research I found out that many Vietnamese restaurants serve a drink called Chanh Muoi, or salty lemonade, which is also made with preserved lemons. The salty lemonade, however, calls for water instead of club soda. I’ll have to try that one next. Maybe one of these day’s soon I’ll try my hand at Pho again and serve it with some salty lemonade.
The Rachael Ray recipe called for club soda, but we only had tonic water on hand so I just used that instead. I also cut back on the sugar a bit since I’m not really into sweets. Honestly, I think the sugar could be left out completely and not make too much of a difference. Honey might also add a nice flavor as would crushed mint leaves. This recipe makes one drink.
•1 preserved lemon wedge
•1-3 teaspoons sugar (the RR recipe calls for 1T- I used a little less than 2 teaspoons)
•1 Tablespoon lime juice
•club soda, tonic water, or tap water
Muddle the preserved lemon, sugar, and lime juice together in the bottom of a tall drinking glass. Fill glass with ice. Fill with club soda, tonic, or water. Give it a bit of a stir with a spoon.
Have you ever made or eaten preserved lemons? How do you put them to good use in the kitchen?