I remember my mum attending some workshops on food preservation when I was about 10 or so. From those classes, there was always homemade tomato ketchup, pineapple jam and some kind of cordials. We used to call them squash and hardly anyone uses that term anymore. The other day I wanted to buy a cordial and all the options had a very small percentage of actual fruit and the rest were fillers plus preservative! So I decided to make my own based on the memory of what my mum used to make. This can be had cold with soda or hot with water. I used Meyer lemons as the juice isn’t too tart. You can also scale the recipe up.
1 cup sugar
2 cups hot water from a freshly boiled kettle
100g ginger, peeled and grated fine
Rind of one lemon
1 cup lemon juice (about 6-8 lemons)
1 teaspoon corn starch, mixed with a couple of teaspoons of cold water
Measure out the sugar in a small saucepan. Pour the hot water in and turn the heat on. Let it simmer for 5 minutes. Stir from time to time to prevent sugar from clumping.
Toss the ginger in. Mix and turn the heat off after two minutes. Throw the rind into the saucepan and let steep for five minutes.
Strain the liquid through a fine mesh strainer. Pour in the lemon juice. Stir to combine and add the corn starch water. Put it back on the heat until liquid becomes slightly cloudy.
When cool, bottle the cordial. Refrigerate and use within four weeks. Makes 3 cups cordial.
My neighbours have a well-established Meyer lemon tree that
keeps on giving. Lucky for me, they share generously with us. This year, the
tree produced huge, juicy lemons some that look like grapefruit and weigh just
over half a kilo! I am always searching out for recipes where lemon flavour is
oozing and the vibrant colour is showcased. So, I decided to try the no cook
lemonade and the result is just such a delicious drink with a balance of acidity
and sweetness. This is an easy way to get primary school kids interested in
science and cooking!
This is the real McCoy. Sorry to burst your bubble, but the
ones you have been having on the beach in Bali or Waikiki are fake. They are a
sweet and murky drink, filled with assorted fruit juices and syrups
60ml Appleton Extra or other aged Jamaican rum
30ml lime juice
1 plus ½ teaspoon orgeat
1 plus ½ teaspoon simple syrup
Mint for garnish
Pour all ingredients into a cocktail shaker and fill with ice. Shake well for 10 seconds and strain into a double old-fashioned glass filled with crushed ice. Garnish with lime shell and a sprig of fresh mint.
Reminiscent of the 1920’s – it was the time that The Great
Gatsby was set and there was prohibition in USA! It is believed that the side
car was originally made at the Ritz in Paris. The drink was directly named for
the motorcycle attachment.
60ml VSOP Cognac
22ml lemon juice
Combine Cognac, Cointreau, and lemon juice in a cocktail
shaker and fill with ice. Shake well until chilled, about 10 seconds. Strain
into prepared glass; garnish with a twist of orange or lemon peel.
My son and I don’t know what to
have for breakfast as we are not part of the Kelloggs club! I am often looking
for interesting ways to have something to eat or drink about 9 or 9.30 after my
yoga or walk. This is a very filling choice and can be had anytime of the day!
When there’s an abundance of
limes from the garden, then it’s time for mojitos. The key is to have your
limes and mint fresh. This is an easy classic cocktail and yet I have been
served flavourless mojitos in bars and the reason being not using the freshest
6-8 mint leaves plus a sprig for
2 teaspoons of sugar
60 ml white rum
A splash of soda water
Slice the lime into wedges. Place
the wedges in a cocktail shaker. Muddle the limes with a muddler or the end of
a rolling pin or other such implement until all the juice is extracted. Add
mint leaves and sugar and muddle to combine. Add the rum followed by ice and
shake. Strain out into a Collins glass filled with ice. Top with a splash of soda
and finish with sprig of mint.
Friday night drinks have become a
ritual in our household. Weeknights are busy with work, school and gym but Friday
night is special as we are all relaxed and we get together around the island in
the kitchen. This one was my son’s creation. Looks decadent and tastes amazing.
60ml rye whiskey
½ teaspoon triple sec or Cointreau
15ml simple syrup
30ml lemon juice
Red wine (Shiraz/Malbec/Bordeaux
Soda water (optional)
Put whiskey, triple sec, simple
syrup, lemon juice and egg white in a shaker. Shake without ice to mix
ingredients. Then shake with ice to chill and dilute. Pour into a desired
glass. “Float” wine into glass by pouring over spoon. Top with soda and serve
immediately. Makes one drink.