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Souvenir Sips: Vietnamese Salty Lemonade What...
2/7/2014
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Souvenir Sips: Vietnamese
Salty Lemonade

What could possibly be more refreshing than a glass of lemonade? As we… >

Souvenir Sips: Vietnamese Salty Lemonade

What could possibly be more refreshing than a glass of lemonade? As we discovered during our recent trip to Vietnam, the unlikely answer is salted lemonade. The perfect balance of sweet and savory, this traditional thirst-quencher gets its nuanced pucker from pickled lemons (and sometimes limes) known as chanh muoi. Our express-lane version calls for a quick overnight brine and mild-mannered Meyer lemons, which play nicely with the salt. Say it with us: ahhh.

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WHAT YOU’LL NEED

1 Mason jar, 24 oz.
Meyer lemons (as many the jar can hold)
2 cups water
1/2 cup kosher salt
Sugar
Ice


HOW TO MAKE IT…

Pickled lemons
After washing the lemons, remove the rind from the top and bottom so a little flesh is showing. Cut the lemons into quarters and pack into the Mason jar. Bring the salt and water to a boil in a small pot. Remove from heat and pour the hot brine over the lemons. Close the jar and let the lemons pickle overnight.

Lemonade
Put two pieces of the pickled lemon in a glass (we drafted our Genisa Glasses for the occasion). Muddle the lemon, add sugar to taste and fill the rest of the glass with ice and water.