Pale lemon.

One of my friends has spent a lot of time in the Middle East and North Africa, where preserved lemons are de rigueur, and she was tickled when I told her I had made preserved lemons. I did it because I had too many lemons on hand and it seemed like a fun project. I haven’t had the chance to use them in cooking, but of course I wanted to see how it work in ice cream.

Preserved lemons have a bit more umami than regular lemons, so it’s a different flavor profile than a standard lemon ice cream. The recipe I used had peppercorns and bay leaves as well. Also unlike, a regular lemon ice cream, this has a salty tinge that, when combined with the lemon and other notes, is delightfully unusual and unclassifiable. Much like Ms. Sharpe herself.

In its raw form.

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