10 lemons, cut in half vertically. you’ll first want to scrub them clean, including any green ink left over from the word “sunkist”
1 stick cinnamon
2 bay leaves
2 whole cloves
1 tablespoon coriander seed
1 tablespoon white peppercorns (I didn’t have any so I used pink peppercorns)
3 cups water
1/4 teaspoon turmeric
1/4 cup sugar
5 sprigs thyme
1/4 bunch parsley
1/4 cup kosher salt

Combine all ingredients in a pot:

Bring to a boil for 5 minutes. Do not feel like you should stir this while cooking; in fact I insist that it’s best left untouched.

Remove from heat and cool, then put in the fridge until completely chilled. Repeat steps 2 and 3 four or five times until lemons are tender (it may only take 3 passes, my batch did). you will know when they’ve been through enough passes when the lemon rinds look and feel totally smooshy.

Cool and store in a container, including all the liquid, in the fridge. This will keep about 3 to 4 weeks. Your house will smell like a Moroccan marketplace, minus the smelly camel dung and B.O.

Me too! Can’t wait to see what I write. 😉

Paz

Thanks to you and Henry for the hospitality and for a great time.