NoMU - Christmas-IMG_8696
West Coast oysters with soy drizzle and pickled ginger
Nomu13-06-11 -Celeriac remoulade with grilled salmon
Salmon trout on celeriac remoulade
Nomu13-06-11 -Shallot tart tatin
French shallot tarte tatin with a goat's cheese fondant
Nomu13-06-11 -Potato and goats cheese pizza
Rustic potato pizza with garlic, thyme and goat's cheese
Nomu13-06-11 -Vegetable chips
Root vegetable crisps
Nomu13-06-11 -Jerusalem artichoke soup
Jerusalem artichoke soup
Nomu13-06-11 -_MG_8073
Chicken and root vegetable roast
Nomu13-06-11 -Frittata
Spanish tortilla
NoMU-June-morrocan lamb shank
Moroccan lamb shank tagine
NoMU-June-leek risotto
Leek risotto
NoMU-June-crispy fish
Crispy fish on cauliflower puree with caramelised onions
NoMU-June-minestrone
Minestrone
Nomu-RM670511-PotRoastLamb
Pot roast lamb with shallots and organic potatoes
Nomu-RM670511-ChocHazelBiscuits
Ice cream scoop chocolate & hazelnut biscuits
Nomu-RM670511-prep1
Homemade puff pastry
Nomu-RM670511-Applepastries
Apple & almond foldovers
Nomu-RM670511-ChestnutSoup
Roasted chestnut soup
Nomu-RM670511-PullApartBuns
Cheese & thyme pull-apart buns
Nomu-RM670511-ChesnutGnocchi
Gnocchi & roasted chestnuts with burnt sage butter
Pear tarte tatin
Pear tarte tatin
Homemade lemonade
What could be more refreshing on a hot Summer’s day?

Homemade lemonade

Makes: 1 litre cordial

Ingredients

4 cups (600g) white sugar
3 ½ cups water
Zest of 3 lemons
1 cup (250ml) freshly squeezed lemon juice
25g tartaric acid
1 litre soda water
Fresh mint leaves, for garnish

Directions

Dissolve the sugar in the water in a non-aluminium saucepan over gentle heat. Bring to a boil and simmer for 5 minutes. Using a zester, remove all the zest from the lemons, avoiding any white pith. Add the zest and the lemon juice to the syrup and once it starts to boil, take off the heat and stir in the tartaric acid. Strain the syrup to remove the zest and leave to cool completely.

Once cooled, pour the syrup into a 1-litre glass bottle and refrigerate.

To make the lemonade, dilute 1 part syrup with 3 parts soda water. Serve on ice with lots of mint and slices of lemon.

Tip: You can refrigerate the bottled cordial for 1 month. Try the same recipe with limes and infuse your cordial with lemongrass and ginger.

Ingredients

4 cups (600g) white sugar
3 ½ cups water
Zest of 3 lemons
1 cup (250ml) freshly squeezed lemon juice
25g tartaric acid
1 litre soda water
Fresh mint leaves, for garnish

Directions

Dissolve the sugar in the water in a non-aluminium saucepan over gentle heat. Bring to a boil and simmer for 5 minutes. Using a zester, remove all the zest from the lemons, avoiding any white pith. Add the zest and the lemon juice to the syrup and once it starts to boil, take off the heat and stir in the tartaric acid. Strain the syrup to remove the zest and leave to cool completely.

Once cooled, pour the syrup into a 1-litre glass bottle and refrigerate.

To make the lemonade, dilute 1 part syrup with 3 parts soda water. Serve on ice with lots of mint and slices of lemon.

Tip: You can refrigerate the bottled cordial for 1 month. Try the same recipe with limes and infuse your cordial with lemongrass and ginger.

You may also like

/5
/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips