TRY SOMETHING DELICIOUS
3 cucumbers, peeled and seeded
half a lemon, juiced
few mint leaves
a pinch of salt
a pinch of fresh pepper
3 large spoons of Greek yogurt
Mix everything in a blender and serve chilled and garnished with small mint leaves.
Fennel, Lemon & Mint Salad
2 fennel bulbs
1 small red onion
1 lemon, juiced
2 preserved lemons
a handful of mint leaves
4 tablespoons olive oil
Quarter the fennel bulbs and cut out the cores. Finely shred the fennel. Finely slice the red onion and mix with the lemon juice to soften the flavor. Quarter the preserved lemons, then scoop out and discard the flesh. Finely chop the peel and add it to the fennel.
Mix the mint leaves into the fennel and lemon. Add the onion, olive oil, and some seasoning and toss well to mix.
1/3 cup fresh basil ( optional)
1/3 cup honey
Put everything in a blender, turn on high until the mixture is smooth, about 1-2 minutes. Pour into popsicle folds and place them in a freezer for at least 3 hours.
You can use small paper or plastic cups, yogurt containers, or ice cube trays instead of popsicle folds.
6 ice cubes
120 ml hibiscus tea concentrate
1 large lime, juiced
60 ml silver tequila
1 tablespoon agave nectar ( optional)
For hibiscus tea concentrate boil 3/4 l of water, add 150g of dried hibiscus flowers, stir, remove from heat and let steep for 30 minutes. Strain into a glass container using a fine mesh. Add sweetener to taste ( for example 80 g, half cane sugar, half agave nectar). Stir to dissolve and let cool.
Add ice, cooled hibiscus tea concentrate, lime juice, tequila, and agave nectar to a cocktail shaker and shake vigorously.
Pour over two glasses filled with ice. Salt or sugar rim is optional. Garnish with a lime wedge. If too strong, dilute with a splash of sparkling mineral water.
1 l water
Cut off the white portion at the stem end of each rose petal. Mash them into a paste using mortar and pestle or food processor, gradually adding 60 g of sugar.
Boil water, stir remaining sugar until dissolved. Stir in the rose paste. Boil for 20 min, without stirring. Remove from the heat, cool for at least 1 hour.
Strain rose syrup, discard rose pulp. Squeeze the juice from the oranges, discard pulp and seeds. Add juice to the rose syrup. Freeze for a least 8 hours until firm.
Turmeric Ginger Smash
45 ml gin
15 ml fresh lemon juice
7 ml honey
small fresh turmeric root ( 3cm)
small fresh ginger root (1.5cm)
Muddle turmeric and ginger in a cocktail shaker then add all liquid ingredients with ice and shake vigorously until very chilled. Pour into a glass and serve with a skewer of candied ginger or an edible flower.
Choose one of the new gins, made with unusual, different combinations of botanicals.
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