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Lemon Gel
Ingredients
15 organic lemons
250 grams of sugar
8 grams of salt
400 g lemon puree
5 g Agar
Preparation
Peel the lemons and remove the white cell tissue from the peel. Squeeze the remaining lemons completely, yielding about 500 g of juice. Blanch the lemon zest (about 125g) four times in light sugar water (100g/litre) for 2 minutes. Cook the lemon zest with the lemon juice and sugar until the zest is completely soft, then puree in a blender and add salt.
Then boil the lemon puree with Agar. Pour the mass into a Pacojet cup and freeze, then pacotize once and fill into a squeeze bottle. Alternatively, puree as finely as possible in a normal blender.
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