Homemade Lemonade

Thursday 9 June 2011 | Posted by Kishi | Drinks


1. Pare the zest off in long strips from at least 2-4 lemons, avoid as much of the white pith as possible.

2. Add to a pan with 200 gms sugar and 200 ml water and bring to a simmer, stirring until the sugar melts.

3. Remove from heat and give the lemon zest a bit of a bash to release its oils.

4. Juice the 4 lemons into a pitcher

5. When the sugar syrup has completely cooled, strain, and then mix it with the lemon juice.

6. Add water (sparkling also works very well) to taste.

7. Add sprigs of mint and pieces of peaches/strawberry/raspberry and allow infusing a little before serving.

8. And now go make some… and enjoy your day!

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Rose tinted- pink lemonade

Monday 15 June 2009 | Posted by Kishi | Drinks

summer drink
One of those Monday morning blues with a twist…lots of work but lazy, think it’s the heat! I don’t come across days when there is nothing to do; I end up catching up on my reading if need be.Just had lemonade-the best summer refresher…It will wake you up on a lazy summer monday afternoon.

Mixing both lemon juice and cranberry juice will entertain your taste buds.
1/4 cups sugar
3 cups water
1/2 cups lemon juice(fresh please)
1/4 cup cranberry juice/grenadine/crushes/cherry juice


Mix everything in a pitcher and stir until dissolved. Serve lemonade over ice.
You can add more cranberry juice depending on your taste and the colour of the drink.
Add mint or orange zest as garnish and try experimenting with some drops of rose water in it…
I like mine in pastel shades…

FYI: Real pink lemons, called variegated pink-fleshed Eureka lemons, do exist- but only there skin is pink whereas the juice is clear. But pink lemonade usually isn’t made with their juice.

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Granita Magic…

Tuesday 12 May 2009 | Posted by Kishi | Fruits

litchi I am home alone. Gudiya has already cooked a meal. (Black garbanzo beans with Rice).
Though somehow I am not pleased enough. Am restless, sleepy and a bit bored today. You know how you have some days where you don’t know the reason why you are feeling a specific way- its one of those!
Lots of fresh fruit in fridge- litchi, melon, mango, and watermelon.

20-30 pitted litchi
Lime juice, to taste
1/2 mango, peeled and sliced, optional
½ cup melon, optional
½ cup sugar syrup (equal parts water and sugar)

1. In blender blend litchi and sugar syrup
2. Taste and fine-tune sweetness by adding lime juice.
3. Empty mixture into plastic pan, cover up and put in freezer. Check after about 1 ½ – 2 hours. When concoction is beginning to freeze up, stir with fork so it doesn’t freeze rock-solid. Stir at regular intervals until mixture freezes into consistency of sorbet.
4. About 15 minutes prior to serving remove litchi granita from freezer and allow softening slightly in refrigerator or cool place. Muddle up well and serve in bowls garnished with mango and melon slices.

PS- Add vodka to make it tastier

The satisfied I will take a nap now!

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Plus or Minus ingredients=new salad every time

Friday 1 May 2009 | Posted by Kishi | Dressings

saladI am posting this a day late…why??? Blame it on the electricity cuts!
Dry skin and hot weather. What a combo! Came home rushed to my room switched on the AC and stood in front of it and thought of some cold place like Russia. A friend just called me few days back and was like let’s go to Moscow…and I thought of it more than a few times what a jaunt it would be, food/vodka etc etc. Being on a plane -a new city- New world- always has given me a high other than food. Wish it was as easy/fast as thoughts and one could just pick up there bag and vanish. Anyway let’s make a salad!

Coming to the food part…Saw Boston lettuce in market and also got some beautiful pink rosy radish. Not really the weather for radish but oh well. India people tend to eat radish in winters with Sarso ka Saag. (North Indian Cuisine).

I thought of making the salad with lemon dressing.
Lemon is just always super cool and refreshing…last minute addition -basil which is growing outside in a big boat style pot in my house.
(I have basil, sweet Thai basil, coriander and mom has just put some lemon grass in a new pot-fresh plucked herbs are always better)

Boston lettuce 1 head
Radishes, wash it a lot 1 bunch
Lemon dressing 1 recipe follows
Salt and black pepper t.t.

Method for the Salad
1.Remove the leaves of the Boston lettuce and leave them whole. Wash and drain well. Let it dry out. Chill it if you want.
2.Slice the radishes very thin, leaving in a disc shape – 1/16″ thick.
3.Prepare the Lemon Dressing
4. Toss the lettuce and radishes with the dressing, salt and black pepper as needed.

Vinegar 2 tbsp
Fresh squeezed lemon juice ½ Cup
Sugar ¼ Cup
Olive oil 1 Cup
Salt and white pepper t.t.
Basil leaves fresh ¼ cup

Method for the Lemon Dressing(store it if you have extra -it’s good for next day too)
1.Combine the vinegar (I have white wine/apple cider- I opted for white wine), lemon juice and sugar and mix well to dissolve the sugar completely
2.Whisk in the oil, salt and pepper add the basil leaves which are thin julienne. Why julienne and not just chopped or minced coz It looks pretty! Can add mint if you don’t have basil!

Q:You know what’s the best part I like about salad??
A:+ or – what ever you like!It’s simple math to wow salad!

PS- I write t.t. – which means to taste 🙂
Some info courtesy Wikipedia: In American culture, a popular phrase for saying that a gadget can do many things is, “It slices! It dices! It makes Julienne fries!” This phrase is a parody of Ron Popeil’s 1960s television advertisements for the Veg-o-Matic kitchen tool. A common U.S. urban legend holds that julienne is named after Julia Child.

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