Pink lemons have a sweet, tangy flavor well suited for flavoring culinary dishes, baked goods, and beverages. The lemons can be used in any recipe calling for common lemons and can be sliced and squeezed for their juice, adding bright flavors to seafood dishes, vegetables, curries, soups, and grain bowls. The juice is also frequently mixed into salad dressings, vinaigrettes, and sauces. In addition to savory dishes, Pink lemons are used for their juice and zest to flavor desserts and baked goods, including pies, cakes, scones, lemon bars, and tarts. The lemon’s juice can be frozen into popsicles, or slices can be candied as an edible garnish. Beyond flavoring culinary preparations, Pink lemons can be sliced and stirred into water, lemonade, and cocktails, sweetened with sugar, honey, or agave for a balanced taste. They can also add mild acidity into mixed drinks and sparkling beverages. It is important to note that the lemon’s juice will be clear and does not contain a pink hue. Pink lemons pair well with herbs such as lavender, rosemary, thyme, and marjoram, meats including poultry, turkey, pork, and fish, other seafood, honey, and fruits such as blueberries, strawberries, coconut, and peaches. Whole, unwashed Pink lemons will keep up to one month when stored in the refrigerator.