[Vietnamese Recipes] Salty Lemonade

What could possibly be more refreshing than a glass of lemonade? As we discovered during our recent trip to Vietnam, the unlikely answer is salted lemonade. The perfect balance of sweet and savory, this traditional thirst-quencher gets its nuanced pucker from pickled lemons (and sometimes limes) known as Salty Lemonade (chanh muoi). Our express-lane version calls for a quick overnight brine and mild-mannered Meyer lemons, which play nicely with the salt. 

Salty Lemonade Recipe

INGREDIENTS

1 Mason jar, 24 oz.
Meyer lemons (as many the jar can hold)
2 cups water
½ cup kosher salt
Sugar
Ice

INSTRUCTION

Pickled lemons 

After washing the lemons, remove the rind from the top and bottom so a little flesh is showing. Cut the lemons into quarters and pack into the Mason jar. Bring the salt and water to a boil in a small pot. Remove from heat and pour the hot brine over the lemons. Close the jar and let the lemons pickle overnight.

Lemonade

Put two pieces of the pickled lemon in a glass (we drafted our Genisa Glasses for the occasion). Muddle the lemon, add sugar to taste and fill the rest of the glass with ice and water.

This recipe and image sources are referred in website: Anthropologie.com. Thanks so much!