Lemon Cheong
HB-16212 · Hand-built original · Korean
Preserved lemon syrup made by layering sliced lemons with sugar and honey in a sterilized jar and maturing it before refrigerating.
KoreanDrinkVegetarianGluten-freeDairy-freeEgg-free
Main ingredient: lemon
Pairs well with: sparkling water, hot tea, iced tea, yogurt
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 lemons
- 5 1/4 oz sugar
- 3 1/2 oz honey
- 2 tablespoons vinegar
- coarse salt, as needed
- baking soda, as needed
Method
- Sterilize the glass jar by boiling it in a pot of water, then let it dry completely.
- Soak the lemons for about 10 minutes in cold water mixed with the vinegar.
- Scrub the lemon skins first with coarse salt and then again with baking soda, and rinse them clean.
- Blanch the lemons in boiling water for about 10 seconds and dry off every trace of moisture.
- Trim about one third from both ends of each lemon, squeeze the juice from those ends, and slice the middle flesh thinly, removing all seeds.
- Weigh the sliced lemons and combine them with the sugar, the honey and the reserved lemon juice in the sterilized jar.
- Sprinkle a little sugar over the top, close the lid, mature the cheong for 1 day at room temperature, and then refrigerate it.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).