Lemons from our untreated trees. Harvested January to May.
We use the juice to make our delicious lemon lavender jam and preserve the remaining peels for this traditionnal treat.
Serve with Greek yogurt, as topping on ice-cream, cheesecakes, cakes, tarts, pancakes and crepes.
Be bold: dice the crunchy lemon peels, add chopped spring onion, chives and parsley, chilly flakes to your taste, extra virgin olive oil and spice up cabbage or green salads, sandwiches, grilled chicken fillet.
Vegan. Zero fat and salt.