The thyme is right for lemonade
a wonderfully old-fashioned summer refreshmentNo kitchen should be without the heady, aromatic flavour of thyme.A delicate looking herb with a penetrating fragrance.Whether used by the pinch or by the bunch, fresh thyme infuses any dish with unparalleled aroma and flavour.
Thyme has what I could only describe as a vigorous flavour,almost peppery in character,and is for foods that can carry strong flavours.
My love affair with this more than versatile herb is fairly recent, not that it was absent from my herb garden in London,but it wasn´t until my new life in the Iberian peninsular that thyme became an essential in the Casa Rosada kitchen.I use both the fresh and dried varieties in marinades,dressings and even to infuse syrup for puddings and it also makes a delicious lemonade.I am ever faithful to my mother´s recipe for lemonade but temptation got the better of me when I found the following two quite unusual recipes.Who would have thought that thyme is right for lemonade.
1 cup sugar
1 cup water
1 1/2 oz. fresh ginger, peeled and chopped
1/2 oz. fresh thyme leaves
2 cups fresh lemon juice
In a medium saucepan, combine water, sugar, ginger and thyme over medium-high heat. Stir until sugar dissolves and remove from heat. Once cool, strain into a clean glass pitcher and add lemon juice. Stir to combine, and keep refrigerated for up to 1 week.1 1/2 cups superfine sugar
Another thyme lemonade
1 1/2 cups superfine sugar
1 bunch fresh thyme sprigs, additional for garnishing
2 cups fresh lemon juice (I needed about 13 lemons)
Persian cucumber for garnish
In a medium saucepan, bring sugar, thyme and 1 cup water to a boil; stir until sugar is dissolved, about three minutes. Stir in lemon juice and 6 cups cold water, strain into a large pitcher. Refrigerate until cold (will stay for about a week). Serve over ice and garnish with thyme spring a a few thin slices of Persian cucumber.