Back to element

Salty Lemonade
Makes 1 glass

  • Ingredients
  • Salty Lemonade
  • 1 salted lemon wedge
  • (see Salted Lemons
  • recipe below)
  • 2 tbsp lemon balm
  • syrup or honey
  • Sprig fresh lemon
  • balm
  • Sparkling water
  • or soda
  • Salted Lemons
  • 12 medium
  • unwaxed lemons
  • 350g coarse sea salt
  • 4 fresh bay leaves
  • Handful coriander
  • seeds
  • 10 cardamom pods,
    lightly crushed

Water and salt have an enduring elemental relationship: 96% of the water in the hydrosphere ( all water on earth, including ice and clouds ) is saline. This recipe for Salty Lemonade pays homage to this partnership. Inspired by Vietnamese Chanh Muoi pickled citrus fruit, the lemonade uses lemons preserved in salt, or more precisely, by the water that gets drawn out of the lemons via the salt.

For the Salty Lemonade
Take a Kilner jar or highball glass. Spoon 1 salted lemon wedge into the jar or glass. Crush the wedge with a cocktail muddler or pestle. Add the lemon balm syrup or runny honey and the lemon balm. Top up with your favorite sparkling water and give everything a final stir before serving.

For the Salted Lemons
Split 6 lemons into quarters, but keep each fruit joined at its base. Open each lemon carefully, pack some salt into the center and press back into shape. Fill half a 1 litre preserving jar with half the remaining salt. Pack the lemons in tightly, together with the bay leaves. Sprinkle over the coriander seeds and cardamom pods and top up with the remaining salt. Squeeze the juice from the remaining lemons and add to the jar. Seal and leave in a cool place for at least 1 month.