These quantities make way too much spicy sugar, but you need a certain amount to make it grind well, it keeps for ever and it’s amazing on hot buttered toast.Ĥ tbsp fresh lime juice (from about 2 limes – keep the skins) I know this sounds like a cheese-and-banana sandwich of a combination, but I promise the bitterness of the tonic makes everything sit up straight. Add a good handful of crushed ice to each glass, fill with the cucumber-coconut water and serve. ![]() Divide the lime skins and mint between four glasses, then use a wooden spoon to muddle (ie, semi-enthusiastically encourage) the flavours and scent from both. In a large jug, use a stick blender to reduce the cucumber, lime juice and sugar to juice, then stir in the coconut water. ![]() While you can use bottled lime juice in other drinks, the oils from the fresh lime skins are crucial to mojitos of any kind.Ĥ limes, halved and juiced, spent skins reserved Make this just before serving, because it should be fresher than Mae West after a couple of gins.
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