Archive for Seasonal

Matcha Lemonade

It’s July! For me, that means time off, less time in front of a computer (oh the irony as I type this), and more time outdoors. 

Our favourite summer activity in the summer is to ride our bikes to our local public pool. We’re lucky enough, and grateful to live just a short bike ride from all this: 

 

That means we get up in the morning, pack up food and sunscreen, and head off to the pool for the day. Michael spends his time in the water, while I mostly read or listen to podcasts. 

It’s pretty freakin great. 

This time of the year, I also tend to switch to drinking iced coffee (at least for my second coffee of the day), but I’m basically always looking for something cold and refreshing to take with us in the Corkcicle (which is even better this year, since I bought a strawcap for it). 

I recently got a delivery of tea from Four O’Clock and was super impressed with their flavours. First of all, they’re organic and Canadian, so that always gets the thumbs up from me. I brought the Spicy Orange Rooibos to a gal’s meeting recently and it was so good that I was loathe to leave the package. 

Sometimes you just want something beyond lemonade, or beyond iced tea, so I decided to mash them up together and make a Matcha Lemonade. 

For this, I’m using the Organic Japanese Sencha Matcha, which I love. There’s a nuttiness to this tea that makes it one of my favourites. 

Matcha Lemonade

 

It’s really simple to do; just brew up some tea, make it strong, and then shake it all together with lemonade ingredients. To make a big batch of this, just mix it all up beforehand in a pitcher so that it can get nice and cold in the fridge. 

Here, I’m making a single serving. 

Matcha Lemonade

Ingredients

Method

 

 

Rhubarb Syrup (and a cocktail recipe!)

Sweet, sweet spring. 

For me, the first sign of spring is rhubarb popping up at the Farmer’s Markets. I tend to overdose on it for a while, putting it in everything until I get sick (?) of it. 

I sometimes go back to old favourites. But I also like to try something new. 

This year, I made a Rhubarb Syrup. It’s simple to make, but I had misgivings when I started out. The rhubarb I had was quite green. It was ripe, it just had a lot of green colour in it, and not much pink. I wanted a syrup that was that delicate shade of pink, and I was afraid it wouldn’t work with the green rhubarb. 

A pink drink made with rhubarb syrup

But some kind of a weird miracle happened and the syrup turned out to be the most perfect and gorgeous shade. 

Rhubarb tends to be on the tart side, so you need to temper it with a bit of sugar, but the key is to create a balance. You don’t want to lose all the tartness of the rhubarb, you just want to take the edge off. You don’t want it to be too sweet. 

Basically, this experiment turned out pretty darn perfect. 

Once you’ve made the syrup, you have lots of ways to use it. 

Add a tablespoon or a bit more to the bottom of a glass, then add a handful of ice and top it off with sparking water or club soda. It’s refreshing, pink, and just a hint tart. 

Of course, if you want a more grownup version, you can add a shot of vodka or gin. 

You could also spoon this over vanilla ice cream (rhubarb and vanilla play very nicely together), or a panna cotta. You could even put it on pancakes or waffles! 

Rhubarb Syrup

Ingredients

  • 2 cups chopped rhubarb
  • 2 cups water
  • 1 cup sugar

Method: 

Rhubarb season is almost over. But if you have too much, here are some ideas to help you use it up. I also chop it and freeze it on a parchment-lined cookie sheet, and once it’s frozen, I store it in a zip top bag in the freezer so that I have rhubarb all year long. 

 

 

 

 

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