INGREDIENTS
3 T coarsely chopped preserved lemon
3 T fresh lemon juice
2 T granulated sugar, or more to taste
Chilled seltzer water
Thinly sliced preserved lemon, for serving
METHOD
Rinse a couple of quarters of preserved lemon in cool water and pat dry (see Chef’s Tip below). Coarsely chop them into a paste using the flat side of a chef’s knife.
Combine 3 tbsp of the paste, 3 T fresh lemon juice, and 2 T granulated sugar in a small bowl. Stir well to combine and let rest until the sugar has completely dissolved.
Divide the mixture among 4 highball glasses. Fill with ice and top with seltzer water. Stir well and garnish with a slice of lemon.
Serves 4
CHEF’S TIPS – Most recipes call for using only the rinds of preserved lemons, but the flesh has a lovely salty, savory complexity that I find delightful. Sometimes I use just the rind, and other times I include it all. If you use the whole slice, just be sure to remove any seeds
Make your own preserved lemons: https://petitefeastutah.com/blog/2014/10/30/preserved-lemons/