Can anyone advise as to what the next steps are in finishing this lemon cheong?
Can anyone advise as to what the next steps are in finishing this lemon cheong?
by Sweaty_Bodybuilder72
2 Comments
Sweaty_Bodybuilder72
So, for some weird reason the actual text has just disappeared. So, here we go again:
I am making lemon cheong, but I have decided to use honey instead of sugar and to add some grated ginger.
I am supposed to keep this at room temp. for 3 days and then what would be a good idea to do? I know it needs to go into the fridge, but do I filter the lemon and the ginger pieces out and just keep the liquid or shall I put the entire jar in the fridge and use it as a tea base every now and then? I am wondering what is the best way to preserve the flavour and not let it spoil.
Btw, I was also considering drying the lemon slices, but I guess it wont be candied properly, right? I think the slices turn out to be very different when we use honey.
2 Comments
So, for some weird reason the actual text has just disappeared. So, here we go again:
I am making lemon cheong, but I have decided to use honey instead of sugar and to add some grated ginger.
I am supposed to keep this at room temp. for 3 days and then what would be a good idea to do? I know it needs to go into the fridge, but do I filter the lemon and the ginger pieces out and just keep the liquid or shall I put the entire jar in the fridge and use it as a tea base every now and then? I am wondering what is the best way to preserve the flavour and not let it spoil.
Btw, I was also considering drying the lemon slices, but I guess it wont be candied properly, right? I think the slices turn out to be very different when we use honey.
Cheers
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