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lemonade

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Drinks

Rosemary Infused Ginger Lemonade.

2 Comments on Rosemary Infused Ginger Lemonade.

With the summer being as scorching as it was, I had been meaning to share this recipe ever since early July. However I never got around to doing so, until now. We’re into the 2nd week of September and the temperature outside is still searing and for many of us, keeping cool is challenging.

You’ll Need…

3 pieces of ginger (smashed)
5 cups water
1 cup white sugar
5 + 1 lemon
1 sprig rosemary
ice cubes
1 teaspoon Angostura Bitter
1 teaspoon Mixed essence (check you local West Indian store)

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. If you’re chilling this lemonade in the fridge and won’t be using ice cubes, add an extra cup or two of water.

Smash the ginger (don’t worry about peeling, but do give it a good wash), then in a pot on a medium/high flame, bring the water to a boil. As this happens, add the ginger and sugar. Simmer (low) for 2-3 minutes, then allow this ginger flavored syrup to cool.

As it cools, juice 5 lemons in a large bowl or the pitcher you’ll be serving the finished ginger lemonade in.

Once the liquid is cool, strain it into the bowl with the lemon juice and stir well.

Add the mixed essence (add vanilla or almond extract if you cannot source) and bitters and stir again.

It’s now time to chill in the fridge or top with ice cubes (in a pitcher) and tuck in the rosemary. Slice the remaining lemon and toss into the pitcher for presentation and to add even more lemon flavor – be sure to give this lemon a good scrub as it’s going into our actual drink, skin and all. Stir a little to bruise the rosemary leaves, so the oils release and kiss the lemonade with a gentle herbal note. Yes you may add mint instead should you prefer.

Remember the ice cubes will further dilute the lemonade so feel free to add more lemon juice and/or sugar should you wish. Basically any sweetener you like can be used, in the amounts which best suit you.

Drinks

Refreshing Sorrel Lemonade.

2 Comments on Refreshing Sorrel Lemonade.

I’m not the biggest fan of lemonade, but toss is a Caribbean twist and BOOM.. one of the most refreshing summertime drinks you can serve/enjoy. Additionally, you can get your adult on and toss in some rum, vodka or tequila.. thank Uncle Chris later!

You’ll Need…

8 cups water (divided)
15 sorrel buds (dried)
1 slice ginger
1 clove
1 inch cinnamon
1 cup sugar
2 tablespoon mixed essence
2 tablespoon honey
6 lemons (juice)
1/2 teaspoon
Angostura Bitters
lemon slices for decorating

Bring 4 cups of water to a boil, then add the sorrel buds and simmer for 5 minutes.

Turn off the stove and add the ginger, clove and cinnamon to steep. We didn’t boil the sorrel with the clove, cinnamon nor ginger as we want a hint of those flavors and NOT a strong influence. It’s a great time to add the sugar while the liquid is warm. Stir to dissolve.

Juice the lemons in the meantime.

After the sorrel liquid is cooled (about 1 hour), strain into a large jug or bowl and add the remaining 4 cups of water, lemon juice, bitters, honey and mixed essence (you’ll find this at Caribbean shops).

Stir well and serve cold with a slice of lemon.

I’d recommend adjusting the sugar to your own liking and note that adding ice will dilute the drink a bit. The sorrel as we know it (in the Caribbean) is also known internationally as Hibiscus flowers or Roselle (Hibiscus sabdariffa)

Drinks

Big People Lemonade?

4 Comments on Big People Lemonade?

Give the kids some chocolate milk and let’s proceed to make a drink for the grown! Our family home like so many in the Caribbean was surrounded by citrus trees… oranges, grapefruit, shaddock, limes and lemons. Basically we were never out of freshly made juice with our meals and on those scorching Caribbean days when an ice-cold glass of juice would hit the spot. Though I don’t have access to the variety of citrus fruits these days, here’s a concoction I made up in true island style.

Granted as a young fella there wouldn’t be any rum in our ‘lemonade’, but with the holidays quickly approaching I thought I’d add some to get us in the festive mood.

 

You’ll Need…

3 lemons
3 limes
4 juice oranges *
5 cups water
3 drops Angostura bitters
1 teaspoon mixed  essence
1 cup sugar (adjust accordingly)
3/4 cup white rum

* 3 lemon and 3 orange slices for adding some brightness to the jug.

Note: Juice oranges are a bit smaller than the everyday oranges, have seeds and it’s juice is well balanced between sweet and tart. Mixed essence can be found at most Caribbean specialty grocery stores. BTW if you want to make this like the spike drinks you get at the liquor stores, you can replace the rum with vodka.

Juice all the citrus fruits mentioned above, and strain into a big bowl so you can prevent seeds from getting in. Then it’s just a matter of adding all the other ingredients and giving it a good whisk.

Tip: Dissolve the sugar in 2 cups (off the 5 mentioned in the ingredients list)  of warm water, so it dissolves faster. After you’ve mixed everything together you can pour it into your serving jug, add some ice (or chill in the fridge) and top with some slices of fruit to give the jug a punch of color and to make people really thirsty when the  see it. If rum is not your thing you can leave it out and have a virgin drink the entire family can enjoy. If rum IS your thing.. you can certainly go a bit heavier.

* do not add ice if you plan on serving later, it will only water-down the drink.

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