Thirsty Thursday August 2019
Join us August 22, 2019 from 5:30-7pm for a FREE event. The following recipes we will be sampling in the garden.
Serves: 6-8 servings
•1 cup white sugar
•1 cup water
•⅓ cup lime leaves (about 20 leaves)
•¼ cup chopped lemongrass stalk
•1 cup lime juice (for me, this was about 7 limes)
•3 cups cold water + 1 cup ice
•Lime wheels for garnish (optional)
1.Combine the sugar, 1 cup of water, lime leaves, and lemongrass in a saucepan over medium heat. Allow the simple syrup to steep for 10 minutes. Strain the leaves and lemongrass pieces from the liquid. Let cool for 10 minutes.
2.Combine the cooled syrup with 3 cups cold water and 1 cup of ice. Stir in the lime juice. Serve over ice with lime wheels (if desired)
Fill two (20oz) copper mugs with ice
In a shaker, muddle the cilantro with 1 juiced lime and 6 jalepeno slices, add vodka and shake well.
Divide equally into copper mugs and top with ginger beer.
Gin & Tonic Sorbet
1 cup sugar
1 cup water
Zest and juice from 2 medium limes
1 small cucumber, chopped (about 1 cup)
2 cups tonic water
3 ounces gin
Serve with fresh lime slices, additional tonic water and gin, if desired
In a small saucepan, combine the sugar and water. Heat over medium low, stirring frequently until the sugar is dissolved. Remove from the heat and cool completely.
In a blender, mix together the simple syrup, zest and juice from two limes, cucumber, 2 cups of the tonic water and the gin. Blend until smooth. Strain mixture into a baking pan or baking dish. Freeze 2 to 3 hours or until slightly frozen. Break up and stir with a fork. Freeze another 2 to 3 hours or until almost solid.
Spoon icy mixture into the blender and blend until lighter and smooth. Return the mixture to the baking pan and freeze until scoopable. Cover and store in the freezer for up to 2 months.
When ready to serve scoop the sorbet into glasses, top with a lime slice and additional tonic water and gin if desired.