JHB West - Oct 2020

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