Sunday, 28 August 2011
CERES cafe which was understandably busy but the service left a lot to be desired. Not its finest hour. The same might be said of the lemon barley water. I have been thinking about Lucy's recipe for some time. It has occurred to me at many times this winter while I have wondered about what to do with all the meyer lemons produced by our little tree.
This is definitely a drink for summer. Maybe if our lemon tree gives us fruit in the warmer weather I will have another go at a pink lemonade. I am not so sure about the honey, which I found had a strong flavour but I think that raspberry and lemon (or lime) is a great flavour combination. With some ice blocks and a sprig or two or mint, this would be a fine cooling drink on a hot day.
Previously on Green Gourmet Giraffe:
This time last year: Banana buttermilk muffins
This time two years ago:The old and the new – date scones and vego loaf
This time four years ago: WTSIM ... Beggars Burgers
Raspberry lemonade - work in progress
lemon barley part from Lucy
makes almost 750ml concentrate
3 tbsp barley (optional)
4 medium lemons
1/2 cup raw sugar
2 cups raspberries (I used frozen)
1/3 cup honey (or other sweetener)
soda water and ice cubes, to serve (about 3-4 parts soda water to each part of concentrate)
Bring water and barley to the boil and simmer for about 15. (Or don't add the barley, esp if you want a gluten free drink.)
While barley is simmering, peel lemon peel off lemon using a vegetable peeler. Mix peel and sugar in a heatproof bowl. Use your hands to rub sugar into peel to release the oils.
When barley has finished simmering, pour barley and hot water over lemon peels and sugar. Leave to cool.
I then gently heated raspberries and honey in a small saucepan but next time I would try just adding raspberries and honey to barley and water to soften them.
Sieve raspberry and lemon mixture together. Keep concentrate in the fridge and serve with soda water and ice cubes, to taste.
On the stereo:
Elton John's Greatest Hits