My housemate is a lovely girl from South Korea. She has traveled quite a bit but still (normally) eats rice for breakfast, lunch and supper (as I am told is normal in South Korea). Her mom taught her how to make this delicious light sweet lemon tea. Basically this is a warm winter lemonade. It takes a few days to prepare so keep that in mind.
about 350g sugar (or as much as you need)
glass container with a screw on lid that will be about the right size for the amount of lemons you are going to cut up. A 400g jam jar would probably be good for two lemons… about)
Cut the lemon into thin slices (so that you have “wheels” of lemon).
Then cut each of those slices into quarters.
Put four cut up pieces of lemon in the bottom of the jar. They can overlap.
Take a tablespoon of sugar and sprinkle the sugar over the lemon pieces in the jar. repeat until the lemons are covered in sugar.
Add another layer of lemon pieces and cover in sugar. Continue this process until the lemons are finished.
Screw on the lid of the jar and note the date of production on the tea on the jar somewhere (maybe by writing on a piece of masking tape and sticking the tape to the jar, then you can reuse the jar easily again).
Leave the jar in a cupboard or if its above 20’C, then in the fridge, for a few days. The sugar draws the lemon liquid out of the lemon pieces and creates a sweet lemon flavour syrup that you can see as “water” through the jar (as you can see in the picture above).
After a few days, you can open the jar and pour about a tablespoon of the syrup into a mug (and add a few pieces of the lemon from the jar just for funzies). Fill up the mug with boiling hot water and yum yum, there’s your Korean Lemon Tea.