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Shio Lemon Sour: Lemon Sour Recipe With Moroccan Preserved Lemons

Shio Lemon Sour, Lemon Sour Recipe With Moroccan Preserved Lemons Food & Recipes
Food & Recipes

Citrusy Salty Bitter Preserved (Pickled) Lemon.

Traditional Morrocan lemon and Traditional Japanese lemon sour meet together.

When lemons are ripe and ready for making a preserved lemon, it’s time!

Easy to make preserved lemon-only two ingredients, lemons and salt.

What Is Moroccan Preserved Lemon

Preserved lemons are an essential condiment in Moroccan kitchens, traditionally they are made with lemon and coarse kosher salt. It is called “Shio-Lemon” in Japan and has been a popular condiment nationally.

For lemon sour, I usually make shio lemon paste or minced it finely.

When making the paste or minced finely, shio lemon gets more concentrate and viscous, so it’ll be combined well with shochu/ vodka and carbonated water.

Do not forget to add the juice that comes out when you make the paste.

Why Shio-Lemon Is Used For Lemon Sour

Since lemon sour has been booming in Japan, people are looking for new types of lemon sour.

Shio-lemon, as I said, has already become a popular condiment, always available, why not!

Salty, refreshing, bitter, lemon sour.

It’s kind of “Salty dog” like.

Since shio lemon is viscous, it’ll easily accumulate on the bottom. Stir occasionally, and enjoy!

If you have tried my sneaky whole lemon sour, this recipe adds salty flavor to it!

Best Shochu For Lemon Sour

Shio Lemon Sour, Lemon Sour Recipe With Moroccan Preserved Lemons

Shio Lemon Sour: Lemon Sour Recipe With Moroccan Preserved Lemons

Rico McConnellRico McConnell
Looking for a new lemon sour? Citrusy Salty Bitter Preserved (Pickled) Lemon.
Traditional Morrocan lemon and Traditional Japanese lemon sour meet together.
When lemons are ripe and ready for making a preserved lemon, it’s the time!
Easy to make preserved lemon-only two ingredients, lemons and salt.
Course Drinks
Cuisine Japanese

Equipment

  • 1 clean jar
  • 1 Thin highball glass

Ingredients  

For Shio-Lemon

  • 5 Unwaxed, organic, lemons
  • ½ cup Natural mineral salt

For Shio-Lemon Sour

  • Shochu/ Vodka
  • Carbonated water

Instructions 

Make Shio-Lemon

  • Wash and rinse lemons well. Cut off the tops and bottoms. Cut them into wedges. 
  • Fill the lemons and generous salt alternatively.
  • Use the just-sized jar to keep lemons and salt. Press the surface tightly and seal with the lid.
  • Shake the jar occasionally while fermentaion.
  • Allow the lemons to ferment for 3 weeks to 4 weeks.
    *Can't wait? I use shio-lemon after 2 weeks.

Make Shio-Lemon Sour

  • Chop up a few shio-lemons to combine well with the drink.
  • Fill a glass with ice.
  • Pour Shochu/ vodka and carbonated water gently.
  • Add a tablespoon of shio-lemon.
  • Stir only once to keep fizz.
  • Since shio lemon is viscous, it'll easily accumulate on the bottom. Stir occasionally, and enjoy!

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Alcohol, cold, drink, lemon

Lemony Japanese Lemon Sour Recipe

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