Food & Beverage

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My friend Matt Mets has been coming up with some great uses for the bags and bags of lemons we’ve been trying to use up. This time he’s making Vietnamese salty lemonade, made with brined (and pickled) lemons.

2 thoughts on “Vietnamese Salty Lemonade

  1. FYI (I just learned this last summer) lemons freeze really well. I had a bunch of lemon slices left over from a tea party and I put them in an air-tight container and tossed them in the freezer. They don’t brown or wilt at all in the freezer. I do this regularly now because a frozen lemon is so refreshing! It works great as an ice cube in water or tea and provides great flavor!

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Becky Stern is a Content Creator at Autodesk/Instructables, and part time faculty at New York’s School of Visual Arts Products of Design grad program. Making and sharing are her two biggest passions, and she's created hundreds of free online DIY tutorials and videos, mostly about technology and its intersection with crafts. Find her @bekathwia on YouTube/Twitter/Instagram.

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