Fill a bottle with sugar and pour lemon juice to come up till the top. 2. Sun it for a few days, shaking the bottle 3-4 times a day, till totally dissolved. When dissolved, you use it. 3.

Lemon Maple Squash is the perfect balance of these tastes, making it a standout side dish for any meal. Whether it’s a cozy dinner at home or a special occasion, this recipe is a true crowd-pleaser.

(This step can be done ahead, with the squash stored in an airtight container in the fridge overnight.) Combine avocado, basil, 4 tsp lemon zest, 6 tbsp lemon juice, dried oregano and olive oil in ...

1 cup litchi pulp - de-seed and blend in a blender 1 cup sugar 1 cup water 1 Tbsp lemon juice 1/2 tsp potassium metabisulphate Blend the litchi and strain the litchi juice through a sieve. 2. Place ...

Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese over the top and garnish with the lemon zest. Serve immediately.

Add brown sugar, salt, cayenne and lemon juice, and purée to incorporate. It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate.