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
- Why Shio-Lemon Is Used For Lemon Sour
- Best Shochu For Lemon Sour
- Shio Lemon Sour: Lemon Sour Recipe With Moroccan Preserved Lemons
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
- 1 clean jar
- 1 Thin highball glass
- 5 Unwaxed, organic, lemons
- ½ cup Natural mineral salt
For Shio-Lemon Sour
- Shochu/ Vodka
- Carbonated water
- 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!