I'm well aware that most of the country is settling into chilly temperatures and evenings of mulled cider and hot chocolate, but here in San Diego, we're still feeling the effects of the hot Santa Ana winds that have fanned new fires up in Santa Barbara and the San Fernando Valley. There may not be any fires burning down here (yet), but we've had bright sunshine and warm breezes over the last few days. Given the fact that we've also lately been inundated with a surplus of fresh limes from our farmer's CSA box (or just "the box," as we like to call it), I decided it was time to take drastic action and make a little limeade.
The proliferation of food blogs on the web are a bit of a mixed blessing. There's far too many of them, and it can be difficult to discern the quality of the recipes or food tips they offer. Many also seem to be boasts of what somebody ate the night the before, complete with fuzzy photos of unidentifiable food. No thanks. I've added a link to a helpful food blog compendium to the right, under the new(ish) "BlogRoll," but the sheer numbers can be exhausting.
Far more useful can be simply Googling the food item you wish to investigate. My search for "limeade" led to several good blog hits. I was tempted by one offering sprigs of mint, which we have growing in our back yard. But when I came across a link to "rosemary limeade," I knew I had to follow it up (we also have fresh rosemary growing on the front porch). Courtesy of The Accidental Scientist food blog (and adapted from a cookbook entitled "A Measure of Grace,") this was a winner - the tang of the limes played off nicely with the deep richness of the rosemary. Bitter and sweet, all in one.
Both recipes, and most of the serious lemonade or limeade recipes I've used, take a little longer to make than standard lemonade because they call for making a simple syrup rather than dumping sugar into the water / juice mixture. This makes a huge difference in taste - the sugar becomes dissolved, leaving the drink finely integrated and balanced.
Apologies to those currently cranking up the heat and mulling the cider. Maybe set this one aside for next spring?
Rosemary Limeade
Makes 1/2 Gallon (I changed the proportions)
2 cups simple syrup:
1.5 cups water
1.5 cups sugar
2 stems fresh rosemary
2 cups fresh lime juice
5 cups water
Make the simple syrup. Combine water and sugar in a sauce pan, and bring to a boil. Stir until the sugar dissolves, and then boil, undisturbed and uncovered, for 10 minutes.
Remove from the heat and add the rosemary stems. Cover, and leave to steep for 1 hour. Add the simple syrup to the lime juice and water, stir, and serve over ice.
The proliferation of food blogs on the web are a bit of a mixed blessing. There's far too many of them, and it can be difficult to discern the quality of the recipes or food tips they offer. Many also seem to be boasts of what somebody ate the night the before, complete with fuzzy photos of unidentifiable food. No thanks. I've added a link to a helpful food blog compendium to the right, under the new(ish) "BlogRoll," but the sheer numbers can be exhausting.
Far more useful can be simply Googling the food item you wish to investigate. My search for "limeade" led to several good blog hits. I was tempted by one offering sprigs of mint, which we have growing in our back yard. But when I came across a link to "rosemary limeade," I knew I had to follow it up (we also have fresh rosemary growing on the front porch). Courtesy of The Accidental Scientist food blog (and adapted from a cookbook entitled "A Measure of Grace,") this was a winner - the tang of the limes played off nicely with the deep richness of the rosemary. Bitter and sweet, all in one.
Both recipes, and most of the serious lemonade or limeade recipes I've used, take a little longer to make than standard lemonade because they call for making a simple syrup rather than dumping sugar into the water / juice mixture. This makes a huge difference in taste - the sugar becomes dissolved, leaving the drink finely integrated and balanced.
Apologies to those currently cranking up the heat and mulling the cider. Maybe set this one aside for next spring?
Rosemary Limeade
Makes 1/2 Gallon (I changed the proportions)
2 cups simple syrup:
1.5 cups water
1.5 cups sugar
2 stems fresh rosemary
2 cups fresh lime juice
5 cups water
Make the simple syrup. Combine water and sugar in a sauce pan, and bring to a boil. Stir until the sugar dissolves, and then boil, undisturbed and uncovered, for 10 minutes.
Remove from the heat and add the rosemary stems. Cover, and leave to steep for 1 hour. Add the simple syrup to the lime juice and water, stir, and serve over ice.
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1 comment:
My only complaint was that there was only enough for a few glasses. It was wonderful - those sweet limes are a treat. Horray for "the box".
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