Preserved Lemon Gel
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Step 1 of 7
1 of 7
Rinse the preserved lemon rind lightly if it is excessively salty.
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What you are cooking with
- 100 g Preserved lemon rind
- 200 g Water
- 50 g Fresh lemon juice
- 10 to 15 g, depending on acidity Sugar
- 2.5 g Agar agar