Showing posts with label simple syrup. Show all posts
Showing posts with label simple syrup. Show all posts

Saturday, August 28, 2021

Rosemary Watermelon Lemonade from @MysteryMacRae

 


This lemonade is gorgeous and absolutely delicious! And, thanks to Mia's recipe for lavender simple syrup, I know that I've been making rosemary simple syrup without realizing it. Cool! 

I came across the recipe when I was writing the opening scenes of Last Wool and Testament, book 1 in the Haunted Yarn Shop Mysteries. At the wake for Ivy McClellan, late owner of the yarn shop, everyone is wearing something Ivy knitted or wove, or something made from the wool she spun or dyed. And all the food contains rosemary for remembrance, including an olive oil and rosemary cake with dark chocolate. So good! I'll post a recipe for that on MLK sometime this fall when it isn't too hot and muggy to bake. You can also find the cake and the lemonade recipes in the book.

 I’ve tried two methods for making the lemonade and have come to prefer the second. I’ll include both, though. The first uses a regular blender. The second uses an immersion blender and a soup kettle.

 

Rosemary Watermelon Lemonade

(adapted from Allrecipes.com)

  


Ingredients:

2 cups water

3/4 cup white sugar (sometimes I use brown sugar)

1 sprig rosemary leaves, chopped (I’m never quite sure what’s meant by “a sprig.” I try to use at least two tablespoons of chopped leaves.)

2 cups lemon juice

12 cups seedless watermelon either cubed or scooped

 

 Method 1

 


Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary and set aside to steep for 1 hour.

 Strain the rosemary syrup into a blender. Add a third of the lemon juice and a third of the watermelon. Cover, and puree until smooth. Pour into a pitcher.

Puree another third of the lemon juice and watermelon. Add to the pitcher and repeat with the last of the lemon juice and watermelon.

 Stir the lemonade before serving. Hold your glass to the light and marvel at the beautiful color.

 

Method 2

 Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary and set aside to steep for 1 hour.

 


Put scooped or cubed watermelon into large soup kettle.




Strain the rosemary syrup into kettle with watermelon. 




Add the lemon juice. Blend with the immersion blender until smooth. Pour into a pitcher.

 

Stir the lemonade before serving. Hold your glass to the light and marvel at the beautiful color.

 


 About Last Wool and Testament – book 1 in the Haunted Yarn Shop mysteries 

 


Kath Rutledge is about to learn the true meaning of TGIF—Thank Goodness It’s Fiber . . . 

That’s the name of the group of fiber and needlework artists founded by Ivy McClellan, Kath’s beloved grandmother. Though Ivy has recently passed on, the members still meet regularly at her fiber and fabric shop, The Weaver’s Cat, which Kath has now inherited. But that’s only the first in a series of surprises when Kath returns to the small town of Blue Plum, Tennessee, to settle her grandmother’s affairs.

There’s been a murder, and it turns out her grandmother was the prime suspect. Before she can begin to clear Ivy’s name, Kath encounters a looming presence in the form of a gloomy ghost. It turns out the specter has just as much interest in solving the murder as Kath. So, with a little help from the members of TGIF—and a stubborn spirit from beyond—she sets out to unravel the clues and hook the real killer . . .

Available in paperback, e-book, and audio from your locally owned independent bookstores, Barnes & Noble, and Amazon. Or ask for it at your public library. 






The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.

 

Thursday, April 15, 2021

Mojito with Minty Simple Syrup @LucyBurdette




LUCY BURDETTE: Having received both of our vaccinations and waited enough time for them to kick in, we’ve begun to slowly re-enter the world. What a joy to see friends and family after a year of fear and isolation. And we’ve been so thrilled to visit restaurants we love (still sitting outside) and sample Mojitos! (The one at the left is from Salute on the Beach.) One of my dear friends, Paulette, suggested that the secret to the best Mojito is in the use of the simple syrup. So I made my latest batch this way. And I share the results with you:



Ingredients for Five Mojitos


One lemon

5 to 6 key limes

One bunch mint

Rum

Club soda

1/2 cup sugar (I used Domino's golden sugar)

1/2 cup water



To make the simple syrup, combine the sugar and water in a small sauce pan and bring to a low boil. Simmer until the sugar has dissolved. Move the pan from the heat and add the sprigs of mint. I used two and I would double it next time. This infuses the syrup with a lovely minty flavor. Let the syrup cool to room temperature.


To make the Mojitos:



In a highball glass, add one lemon slice, several lime slices, and three-quarter ounce simple syrup. Muddle this (bruise it) using a pestle or wooden spoon. Add 1 to 2 ounces of rum, depending on how strong you want to drink to be. 







Fill the glass with ice, and then club soda. Float a mint sprig on top.


To make the drink nonalcoholic, simply omit the rum. Here’s to a healthier, happier year!






Lucy Burdette writes the Key West food critic mysteries. #11, A SCONE OF CONTENTION, will be in bookstores near you on August 10. Follow Lucy on Facebook, Instagram, and Twitter...

And if you are a Netgalley reviewer, Scone is available now!

 




Tuesday, September 8, 2009

Raspberry Lemon Drop Martini


In my new series (turned in the first manuscript about two weeks ago!), my character, Grace Wheaton, says that there’s no better drink to celebrate with than a Raspberry Lemon Drop martini. And she’s right.

My eldest daughter graduated college from the Ringling College of Art and Design in Florida in 2008. (Check out some of her artwork here: http://robynhyzy.com/ ) While we were all down there for graduation my brother’s partner, Mitch, invited us out for drinks at the Sarasota Ritz-Carlton. The waitress there suggested the Raspberry Lemon Drop and it was *fabulous.* Really, truly, the finest martini I’ve ever encountered. And so pretty!

Back home I was unsuccessful trying to find another restaurant to serve anything even close. Some of them were downright terrible. So, I blogged about it. To my great surprise, Valerie from the Ritz-Carlton in Sarasota saw my lament and sent me the recipe! Wow. Talk about incredible customer service! She shared it in my blog comments here: http://juliehyzy.blogspot.com/2008/09/raspberry-lemon-drop.html but I’ve since tweaked it ever so slightly so that it makes two servings at once—because I don’t ever enjoy these by myself. They’re too much fun to share.

The *most* important ingredients here are the freshly squeezed lemon juice and the homemade simple syrup. And trust me, it’s very simple. I’ve tried making these with store-bought sour mix and the results are not nearly as good. The difference between homemade mix and the kind that comes from a bottle are worth the small effort it takes to make your own.

Next time you’re ready to celebrate or just relax, here’s the beverage to do it with:

Raspberry Lemon Drop

I use the cap of my martini shaker as a measurement. So, rather than ounces, I use “parts.”


3 parts Raspberry Vodka (I like Stoli Razz. Not terribly expensive compared to others.)
2 parts fresh squeezed lemon juice
4 parts simple syrup (recipe below)
Ice
Chambord raspberry liqueur
Fresh raspberries
Sugar to rim the glass (you can use sugar on a plate. I actually splurge and buy lemon sugar)

Mix the first three ingredients *not the Chambord* in a martini shaker, with lots of ice.
Rub the rims of two martini glasses with lemon peel (from squeezed lemons) and then turn glasses upside down in the sugar one at a time. Wiggle until rims are coated. Bring glasses upright.


Pour one serving of martini into each, careful not to mess the sugar. Leave a little room.


Pour a quick drip of Chambord into the center of each glass, allowing it to settle in the bottom.
Garnish with fresh raspberries.

If you’re only serving a few people and you have room, you may want to freeze your martini glasses ahead of time. They look so fresh coming out frosty.

Not exactly low calorie, I know. But worth an occasional indulgence.



Simple Syrup


You’re not going to believe how easy this is.

1 cup sugar
1 cup water

Boil until clear, stirring occasionally to get the sugar to dissolve. Let cool

That’s it! I usually make 2 – 4 cups of syrup at once. Depends on how many people I’m serving, and how long I expect them to stay. Always easier to pull more syrup out of the fridge than have to zip up another batch with folks right there. I also always squeeze the lemons ahead of time and keep the juice in the fridge. For parties, I’ve sometimes pre-combined the lemon and syrup in a 1:2 ratio just to have it handy and not have to mess around too much when time is at a premium.

With friends over for Labor Day to chitchat and play Rook (that's me and my good friend, Rene, sipping), and with a whole bunch of landscaping work done this weekend, I think there was cause to celebrate. If you enjoy the occasional indulgence, I hope you try this recipe. It's perfect for parties.


Julie


The White House Chef Mystery series features State of the Onion, Hail to the Chef, and Eggsecutive Orders (coming in January). All from Berkley Prime Crime.

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