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Nutrition: per lemon

  • kcal24
  • fat1g
  • saturates0g
  • carbs7g
  • sugars0g
  • fibre4g
  • protein2g
  • salt2g
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Method

  • step 1

    Juice 6 of the lemons then cut the remaining 4 into quarters. Pack in layers with salt, star anise, cinnamon sticks and coriander seeds, into a sterilised jar. Pour in lemon juice and top with water to just cover lemons. Seal and store in a dark, cool place for at least a month before using. Scoop out the pulp and rinse before use. These will keep for about six months.

Recipe from Good Food magazine, March 2012

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