Sorrento lemons are highly acidic, providing a bright flavoring for raw and cooked preparations. The lemon’s zest, rind, and juice can be incorporated into oils, vinegar, dressings, sauces, and marinades, or halves of the fruit can be squeezed directly over grain bowls, seafood, soups, curries, and stews for a pop of acidity. Sorrento lemons can also be roasted alongside meats and vegetables, sliced thinly and sprinkled with salt or sugar as a snack, layered and stuffed into poultry, or zested over pasta. It is important to note that Sorrento lemons can be used interchangeably in recipes calling for common lemons. The citrus provides a tangy, acidic taste to anything it is squeezed over, creating aromatic depth and complexity. In addition to savory preparations, Sorrento lemons can be used to flavor cakes, pies, tarts, scones, muffins, and cookies, or they can be zested over parfaits, ice cream, or sorbet. The lemons can also be simmered into preserves or custards, boiled into sugar to create a candied lemon peel, or salted and cured for extended use. Beyond culinary preparations, Sorrento lemons can be juiced and stirred into cocktails, lemonade, tea, and other sparkling beverages. Italian Sorrento Lemons pair well with other fruits such as guavas, mangoes, passion fruits, coconut, blueberries, and apples, herbs including mint, sage, oregano, rosemary, and basil, and seafood such as octopus, shrimp, and fish. Whole, unwashed Sorrento lemons will keep 7 to 10 days at room temperature or 3 to 4 weeks when stored in the refrigerator.