I have roasted lemons before, but it was to use in making a lemon infused oil. I have a recipe for a bloody Mary shooter drink and it calls for roasted lemon juice. When I roasted the lemons before, I drizzled them with a bit of olive oil. Since I only want the juice of roasted lemons, what do y'all think I should do? thanks, Carla jo _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
