Salt-preserved lemons are common in Mediterranean cuisine. Robert Lambert, who makes excellent Rangpur Lime Syrup, applies the same technique to smoky, delicious Rangpur limes. His judicious use of spices—juniper, bay leaf, lavender—makes them even more interesting.
They can be used any way you use a preserved lemon, which, if you're not familiar with either, adds up to a lot of different ways. Slice and use it in sautés. Add some to tuna sandwiches. Dice and add to a vinaigrette. Or do like Alison K. does; here's a cocktail recipe she invented:
The Limey Cur
1 wedge salt-preserved Rangpur lime
6 mint leaves
1 ounce rum
4 ounces San Pellegrino Limonata soda
Place the Rangpur lime wedge and the mint leaves in the bottom of an old-fashioned (i.e., short) cocktail glass. Muddle them together. Add rum, Limonata and ice.
Recipe courtesy of Allison K. from Seattle, Washington.
Melissa Denchak, Fine Cooking