Happy Last Day Of Winter!!! Summer is officially on its way which in Australia means some serious sun. Last weekend it actually peeked it’s head out of the clouds (just to let us know it was on its way!) and I made sure I took full advantage of it. I spent the day reclining on some awesome secondhand day beds we recently found and feasted on an amazing Vegan Platter (see that recipe here). The only thing that would have topped it off was some wine. But alas, I am pregnant, so instead I tried to make a drink so toe-tappingly tantalizing that I wouldn’t even miss the sweet grape nectar of the gods. I think I succeeded! Here is the recipe to my Perfect Summer Gingernade…
- 1/3 Cup Ginger, roughly chopped
- 1/4 Cup of Raw Honey or Agave Nectar
- 1/2 Cup Mint, finely chopped
- 2 x Lemons
- Water (approx 4 Cups)
- Iceblocks, slices of citrus and some leftover mint to serve
Put ginger, mint and honey/agave into a bowl or a container with a lid on it.
Pour 2 Cups of boiling water onto mixture and gently stir.
Let it steep (cover the bowl) for at least 30 minutes. I let mine steep over night so it was especially gingery!
Strain the liquid and refrigerate until you are ready to use.
When you are ready to serve, pour the liquid into a jug. Squeeze the juice of both your lemons into the liquid – I like my flavours bitey and strong though so maybe start with one and see how you like it! Then top up with 2 Cups of water to dilute the lemonade.
Serve with ice blocks, finely chopped mint and slices of citrus fruit! When I am allowed to enjoy alcohol again I am going to add sliced cucumber and Pimms for a really English affair. ENJOY!
Vegan – Vegetarian – Gluten Free – Quick
Serves as many as you like!
There is something very satisfying about brewing your own tea and it can be a really love end to a dinner party – especially in a vintage teacup and saucer. Even better, there can be massive health benefits from brewing from scratch as well! Ginger is not only absolutely choc-a-block full of antioxidants but it also sooths sore throats, KO’s any fluey bugs and is great for indigestion. I use cabbage a lot in cooking and salads which is great – apart from the bloating factor. I have started having this tea after every cabbage-centric meal and it seriously does wonders for your belly. The great thing about this tea is that there are so many variations (hot and cold) that you can try out. Give it a whirl…
- Water – 1 cup per person
- Fresh Ginger Root – about 6cms per person
- (Optional Variations listed below)
Method for Easy Peasy Ginger Teasy
- Boil kettle with 1 cup of water per person
- Remove ginger skin and grate. 1 tablespoon per person
- Put grated ginger into a teapot (or microwave safe jug) and pour boiling water over it.
- Allow to steep for at least five minutes. I left mine for ten and it was amazing… the longer you leave it the stronger it tastes.
- Add any variations you can think of (some suggestions below)
- Pour into a delightful little cup – preferably with a floral design on it
This is only limited by your imagination. Ginger is a versatile flavour that can be paired with so many different ingredients. Here are some of my faves;
- Squeeze Lime or lemon in at the end for a tart tangy tea
- Add some Agave Nectar, Stevia or Honey for a sweeter tea
- Grate nutmeg while it is steeping and squeeze some orange into it at the end
- Add a cinnamon quill for a spicy sip
- You can also cool it and use it in summer punches or as a mixer
- Bruise some fresh mint leaves. I used these fresh chocolate mint leaves from my garden…