This Lemon lime shrub is a refreshing beverage to sip on as the temps and humidity keeps rising. The discovery of shrubs continues for me,. I found this recipe and many more in this book by Michael Dietsch, this is a great resource for process and recipes.
I mix this lemon lime shrub with sparkly water and either vodka or gin for a simple cocktail. With shrubs I suggest using a milder vinegar like a champagne or white wine and start by adding the vinegar in small quantities and continue to taste till you like the flavor.
- 5-6 lemons (yields one cup of juice)
- 3/4 cup sugar
- 1/2 cup lime juice
- 3/4 cup champagne vinegar
- remove the yellow part of the lemon peel. Juice the lemons.
- add the lemon and lime juice to vinegar and the oleo-saccharum. Blend to combine. put in jar and shake to blend. allow 3 to 4 days for flavors to meld.
In addition you do a process called oleo-saccharum with the peels of the lemons to add some more in-depth flavor to the sugar with blending the oils of the lemon peels and the sugar.
- With a vegetable peeler remove the rind of the the lemon, careful to remove the white pith. And use the remaining zest.
- place zest in bowl with sugar. Muddle the zest with sugar with a wooden spoon.
- cover bowl with plastic wrap and let sit for an hour or longer. After remove the peels and discard save the oily sugar to use in the shrub.
the sugar will add some zesty flavor to your shrub.
The rhubarb patch in the garden is ready for harvest and one of my favorite things to make is pie. This recipe is sweet and tart, what I like is there is only natural sugar in the pie. It’s made with maple syrup, lemon and ginger. Very simple ingredients and easy to make.
- maple syrup
- pie dough
We were shooting a lemon meringue pie this week at the photo studio and I wanted to share with you this beautiful pie that the food stylist Barb Standal created. I wish I could say I could bake such a well crafted crust and wield a lovely swirl top, but I can only admire the skills of Barb. I did get to be a part of the Meringue testing that took place a few days before the photo shoot, they tested four different meringue recipes to test how they performed when baked. So of course we had to do a taste test along the way. One was too sweet, one was too saggy, one was too eggy and one was just right. I will share with you the recipe of the winner..Cuz Betty know’s best. The winner was no other than the classic Betty Crocker. Hopefully this might inspire you to bake this beautiful pie a nice treat.
Cool update Star Tribune story on Lemon Meringue:
<a href=”http://www.startribune.com/lifestyle/taste/197866881.html” target=”_blank”></a>
- 1: Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- 2: Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar, the cornstarch and salt. Gradually stir in cold water until smooth. Cook over medium heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly. Remove from heat.
- 3: In small bowl, beat egg yolks with fork. Stir about 1/4 cup of hot mixture into egg yolks. Gradually stir yolk mixture into hot mixture. Cook over low heat, stirring constantly, until mixture boils. Boil 1 minute, stirring constantly.
- 4: Remove from heat. Stir in butter, lemon peel and lemon juice. Cool slightly, about 15 minutes. Pour into cooled baked shell.
- 5: Reduce oven temperature to 350°F. In small deep bowl with electric mixer, beat egg whites, cream of tartar and vanilla on medium speed about 1 minute or until soft peaks form. On high speed, gradually beat in sugar 1 tablespoon at a time until stiff glossy peaks form and sugar is dissolved. Spoon meringue onto hot filling; spread to edge of crust to seal well and prevent shrinkage.
- 6: Bake at 350°F 12 to 15 minutes or until meringue is light golden brown. Cool completely, about 1 hour. Refrigerate until filling is set, about 3 hours. Store in refrigerator.
- FYI: Eggs separate most easily when they are cold, but the whites will whip best at room temperature. To take off the chill, set the bowl of whites into a larger pan filled with warm water.