Lemon puree: 6 lemons 400ml sugar syrup 50/50 sugar water Method: Peel the lemons and reserve the peel. Cut the lemons in to quarters and remove the seeds. In the heavy based sauce pan heat the sugar syrup and add the lemons and peel Boil over a low heat for 2 hour until the lemons … Continue reading Southern calamari, boiled lemon, golden beetroot, fennel, wild rosemary by Ross Lusted, The Bridge Room