And it costs less than $1!
Juice, zest, or both!
Your recipe might even already call for it.
Credit:Jen Causey; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Daley
Start with the juice or zest of half a lemon, then add more as desired.
Its like cornbread and collards, biscuits and jam, orClairee and Ouiser.
You get the point, the two just go perfectly together!
Caitlin Bensel; Food styling: Torie Cox.
Lemons are high in vitamin C, help with digestion, and are full of antioxidants.
Many soup recipes are made with good-for-you, healing ingredients and lemon fits right into that.
When seasoning a pot of soup, youre probably reaching for more salt and pepper.
Lemon Juice vs.
The zest gives you lots of lemon flavor without the acidity of the juice.
When zesting citrus, be sure to wash it first.
Personally, I love using both in my soups because you are enhancing the recipe and getting maximum flavor.
