Description: A fruity, floral delight to refresh the thirstiest Elf.
Submitted by: LadyAdaneth on 2003-08-19 15:24:37
Serves: 4
Prep Time: 1/2 hour inc. cooling
Difficulty: Easy
Ingredients
2 lemons4 oz. or 100 g sugar
2 pt. or 1.5 l water (from your still or sparkling spring of choice)
Ice cubes
Sprig lemon balm/lemon verbena
Edible flowers – athelas for preference, otherwise borage, rose petals, violets
Instructions
Use potato peeler to peel lemons carefully with minimum pith on the peel.Place approximately half the peel in a saucepan with sugar and ½ pint or 500ml water. Heat gently and stir until the sugar dissolves.
Allow lemon peel to infuse in this syrup for 5 mins., remove from heat, and cool.
Remove and discard “cooked†peel.
Meanwhile, squeeze juice from lemons and place in a decorative glass jug.
Once lemon syrup has cooled down, add to jug with ice cubes. Stir gently and top up with rest of water.
Add a strip of reserved (uncooked) lemon peel and decorate with sprig of lemon balm or lemon verbena (crush slightly as you add for extra flavour), and the edible flowers.
Serve at once to grateful guests and thank Yavanna for her bounty.
1 Comment
Delicious! I used violets, because purple and yellow look nice together… I had to add a little more sugar, but I practically live on sugar.