JHB West - Oct 2020
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Tastes from a<br />
Levantine kitchen<br />
When life gives you lemons ... you’d better hope it gives you chickpeas too.<br />
Then, with just a few more ingredients, you’re set for a celebratory feast. Dip into the<br />
new Hummus to Halva cookbook for the most delish dishes for a spring party.<br />
Mint & Ginger Lemonade<br />
Easy to make and really refreshing on a<br />
hot summery day, this drink is great for<br />
parties, too. Just scale up the quantities<br />
and, for those who like an extra hit, try<br />
it with a splash of white rum.<br />
(Makes: 6 glasses. Prep: 10 minutes. Cook:<br />
5 minutes. Chill: 2–3 hours)<br />
You’ll need:<br />
150g granulated sugar; 150ml water;<br />
70g piece fresh root ginger, scrubbed<br />
and sliced (there’s no need to peel<br />
first); juice of 8 lemons<br />
To serve:<br />
Chilled water and ice cubes; 6 fresh<br />
mint sprigs; wafer-thin strips of fresh<br />
root ginger, cut with a vegetable<br />
peeler (optional)<br />
Compiled by: KYM ARGO<br />
To make:<br />
Put the sugar, water and ginger into<br />
a small saucepan and heat over a<br />
low heat, stirring until the sugar has<br />
dissolved. Bring to the boil, then take<br />
off the heat, cover with a lid or plate<br />
and leave to cool at room temperature<br />
for two to three hours for the flavours<br />
to develop. Strain the lemon juice into<br />
a large measuring jug – you should<br />
have just over 400ml. Strain in the<br />
ginger syrup and stir to mix, then top<br />
up to 1.7 litres with chilled water and<br />
ice cubes. Stir together, then pour into<br />
6 glasses and add a mint sprig and<br />
strip of ginger, if using, to each.