The idea of smoothies and juices I really like; getting the nutrients (with or without the fibrous parts) in a convenient way really appeals. Not least because it gives me something to do with a fridge full of vegetables other than soup. The only thing that puts me off is the thought I needed another piece of kitchen equipment to be able to make my own. The publishers of Crussh, Nourish Books, got in touch to see if I’d like to try out the new book. I asked if a juicer was necessary and they said it wasn’t so I was looking forward to giving one of the recipes a try.
Elderflower, Cucumber and Mint Gin
I love this time of year in Britain; when the weather is getting warmer and warmer but it hasn’t quite got to the muggy stage and it’s still nice and cool at night. There are flowers in the hedges and the fruit has started growing on the trees; most of my time is spent outside and as far as I’m concerned, shoes are optional. I have done plenty of cooking with elderflower in the past and it seemed an ideal time to try out something slightly different and obscenely summery: Elderflower, Cucumber and Mint Gin.
Earl Grey Gin Cocktail
I like tea and I like gin. I particularly like earl grey and gin based cocktails so I thought it was about time that I got creative with my cocktail shaker and tried these two tastes together. Not for my own benefit of course, all in the name of experimenting. Whenever I make a cocktail I am always amazed at how the slight slip of a hand can affect the end taste of the drink; too sweet, too acidic, too much alcohol. Then again, you can add a bit more of this and a bit less of that depending on your tastes.
Frozen Blackcurrant Cordial
Freezer roulette, UFO night (unidentified frozen object) or whatever you call it when you select and defrost a frozen item of interest for your dinner can result in complete success or failure. I know there are those of you with very regimented and organised freezers who don’t have this issue but I know plenty of people who have chosen what they think is a delicious beef stew for their supper only to find out it used to be a chocolate gateaux. This recipe is for you; those freezer lovers who froze the summer’s berries in order to make the most of them at a later date. My frozen blackcurrant cordial recipe could easily be made of whatever berries you have; although probably best check that they are in fact berries and not spaghetti bolognese.
Basil Lime and Lemonade
Ingredients
You will need (for a jug of basil lemonade):
- Small handful basil leaves
- 3 tbsp sugar
- 750ml sparkling water
- 125ml freshly squeezed lime and lemon juice (I used three limes and one lemon)
- Ice to serve
Method
Put the basil and sugar into a jug and bash it together with a rolling pin or muddler until the basil is well bruised and it smells lovely. Add the lime and lemon juice and stir it all together until the sugar is dissolved. Add some ice to the jug and top up with the sparkling water. Give everything one final mix then pour into glasses and serve.Trust me on the basil for this, it gives the drink a really interesting flavour; sort of floral and quite earthy. I made this quite strong as I prefer a mouth puckering, not too sweet lemonade but you could add more or less sugar and juice to suit your taste. I have made this with flat water but I do think that the sparkling is slightly better. It’s really refreshing and ideal for a warm evening but I will definitely make it later on in the year as a citrus pick-me-up.
Elderflower and Blackcurrant Gin and Tonic
Ingredients
You will need (per drink):
Homemade Elderflower Cordial
Ingredients
The recipe we used was written down in Gert’s secret black book but it was very similar to this one on the BBC Good Food site. Apart from the added ingredients below.
You will need (for around 1.5 litres of finished cordial):
- 20 elderflower heads
- Sugar – all the recipes I’ve seen vary so much in sugar quantity so it’s how sweet you like it
- 1.5 litres boiling water
- 2 lemons, zest and juice
- 50g citric acid
- 1 stalk lemongrass
Method
Tap the elderflower heads on the side of a bowl to get rid of any insects then put them into a bowl with the sugar, lemon zest and juice and citric acid.
Pour over the boiling water and whisk everything together well.
Add everything to a sterilised jar, whack the lemongrass with a knife and add this to the jar too.
Damson Gin, Lychee and Champagne Cocktail
Ingredients
You will need (per drink):
37.5ml damson (or sloe) gin
1 lychee from a can plus 3 tsp of the syrup
Champagne to top up
Method
It’s not particularly complicated but who can be bothered with all that exuberant shaking when you’ve just eaten a disgraceful amount of roast potatoes?
Pour the gin into a glass; over ice if you’d like. Plonk the lychee in with the syrup then top it up with Champagne.
You might want to play around with this recipe a little; if your gin is particularly sweet or sharp you may need a little more or less lychee syrup.
Passion Fruit and Jasmine Iced Tea
Ingredients
You will need (for around 1 litre):
Damson Gin with Lemon and Lime
It’s nice to have a cupboard full of foraged wares. Currently I am housing sloe port made with sloes that were steeping in gin for two years, a nine month damson gin and I am now using the gin soaked damsons to kick off a batch of damson port. I’ve been busy. As nice as it is to sip the damson gin like a thin fruity syrup it’s also nice to be able to jazz it up sometimes.
After nine months of steeping the damson gin has come out a glorious, deep, rich red colour and it is asking to be made into a long drink. This is my perfect summer evening tipple. If I don’t have lemonade in the house it is just as good with a bit of tonic. It doesn’t look fancy, it’s not got any frills but when it tastes this good and fresh it doesn’t need any.