it’s too hot

  • August 7th, 2014

    The Antidote

    Istanbul has been sweltering. And even that tricky little trickle of water and so-called strait, otherwise known as the majestic Bosporus, doesn’t seem willing or able to wash the heat out even at night. As I’m cooking for guests tomorrow, I thought I’d start by giving an old favourite a new twist,  a cooling little concoction I’m calling”limonade” because I used more limes than lemons. Now let’s introduce you to the key flavours of our episode today …

    LEMON copy LIME copy MINT copy BASIL copy

    INGREDIENTS:
    8 Limes
    4 Lemons
    6 cups of ice cold water
    1 cup of brown sugar loosely packed
    2 tablespoons of honey
    small bunch of basil (washed)
    small bunch of mint (washed)
    1 inch of ginger peeled and cut into discs

    INSTRUCTIONS: Wash all the ingredients thoroughly. In a small pot on a low, low heat dissolve brown sugar into 2 cups of water. Add ginger discs. Zest one lemon and one lime and add to syrup mixture. Do not boil the syrup and remove from heat once sugar is dissolved. Stir in honey and then set aside to cool. Squeeze all the lemons and limes and strain them into a pitcher. Add mint and basil leaves. Once syrup is cooled strain mixture to remove ginger discs and add to pitcher. Add remaining 4 cups of ice cold water to pitcher and stir. Serve with plenty of ice and extra lemon or lime slices.

    Posted in Food & Drink | | 3 Comments

3 Comments

  • Neslihan 08.07.2014  

    Neat!

  • Sue  

    Ginger! Love that idea. Will try that in our next batch.

  • innes  

    Ginger rules. It adds that little zing food and drinks need.

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