Meyer Lemon Goop; tangy, sweet, floral, and salty. A flavor packed wonder that lasts indefinitely in your fridge, a little goes a long way. It can be used in both sweet and savory dishes. I use this in my favorite roast chicken. The lemon syrup that is a byproduct of making the goop is also great in marinades, drinks, and desserts. Feel free to substitute regular lemons in this recipe. Have fun with it!
INGREDIENTS FOR THE GOOP AND SYRUP
12 Meyer lemons
3 cups granulated sugar
4 teaspoons fine sea salt
INSTRUCTIONS
Remove the zest from 6 lemons, taking care not to include any white cottony pith. Coarsely chop the zest, and set aside.
You use the segments from all 12 lemons, so cut away any rind and pith on each of the lemons, so that the fruit is exposed. Slice between the membranes to release each segment.
Add the sugar, sea salt and 4 cups water to a medium saucepan, and bring to a boil. Drop in the segments and the chopped zest, bring back to a boil, then lower the heat so that the syrup simmers gently. Cook for about 1 hour, at which point the syrup will have thickened and the lemons will have pretty much fallen apart.
Strain the syrup into a bowl. Transfer the fruit mixture to a mini food processor or a blender, or set in a measuring cup if using an immersion blender. Add 2 tablespoon of the syrup to the fruit mixture, and whir until you have a smooth, glistening purée. Add more syrup as needed to keep the fruit moving and to get a goop that’s thick enough to form a ribbon when dropped from a spoon.
Pack the goop in a tightly sealed container, and use it straight from the jar to glaze cooked fish, seafood or vegetables. The syrup can be used in marinades, rubs or even cocktails. Enjoy!
Makes about 8 ounces of goop, and 12 ounces of syrup.
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