Gift from the Kitchen #2 – Lemon Rosemary Relish

December 11th, 2009 / Comments 0

I created a lemon rosemary relish for Richard, my friend who loves to barbeque chicken even if he has to shovel a path through the snow to get to his grill.

ZPV Rosemary c egbert Gift from the Kitchen #2   Lemon Rosemary Relish

The relish is perfect as a way to add flavor and moisture to well browned chicken.  It will also add a spark to a ham sandwich. Here’s how I did it:

Lemon Rosemary Relish

I used a vegetable peeler to trim the zest from three scrubbed lemons and then cut the zest into fine julienne. To get rid of the bitter taste, I soaked the zest in boiling water while I prepared the lemons by first removing the white pith and seeds and then cutting the fruit into thin slices.

I combined half a cup of water and three quarters of a cup of sugar in a small saucepan and boiled it until it had thickened, about four minutes. I drained the lemon zest and added it along with two small springs of fresh rosemary to the sugar syrup and boiled it for one minute.

I combined the hot syrup with the lemon slices and put the relish into a one-pint jar. This relish must be aged in the refrigerator for at least two weeks to develop the flavor. It has a fresh flavor because the lemons are not cooked. If stored in the refrigerator, this relish will last until there are new shoots on the rosemary bush in Richard’s garden.

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Lemon Rosemary Relish List

  • 3  lemons
  • 3/4 c sugar
  • 2 small springs  fresh rosemary
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