Minty Lemonade with Blossom Ice Cubes

When the sun comes out there's nothing like a refreshing cool drink to keep me happy. Homemade minty lemonade is just the thing. It's thirst quenchingly good, remarkably easy to make and looks especially delightful served with some frozen blossom ice cubes.

Recipe
Serves 4-6


for the blossom ice cubes:
small whole unsprayed edible flowers or petals (such as scented geraniums and roses)
water



1. To make these you'll need an empty ice cube tray. Gently quarter fill each cube hole with water.


2. Place a small flower or petal into the water of each cube hole.


3. Cover the cube holes with more water, being careful not to overfill and spill the tray.


4. Carefully place the filled icecube tray in the freezer and freeze for at least 3 hours until firmly set before serving with a cold drink such as the minty lemonade.

for the minty lemonade:
freshly squeezed juice of 4 lemons
85g caster sugar
1 litre of boiling water
4 mint leaves
lemon slices and blossom ice cubes, to serve


5. To make the lemonade, combine the lemon juice, sugar and boiling water in a large pan, and stir until the sugar has dissolved. Taste to check the sweetness, allow to cool and then carefully decant it into a large glass jug.


6. Crush the mint leaves roughly with your hands and stir into the lemonade. The longer you leave the mint to steep in the lemonade the more fresh flavour it will bring to the drink. Leave to chill in the fridge for at least 3 hours.


7. Serve the lemonade in glasses topped with lemon slices and blossom ice cubes. Drink it outdoors, listening to birdsong and feeling the warm sun on your face.

The icecubes and lemonade were idly made while watching the classic film Some Like It Hot, Marilyn Monroe's finest work.

Here's the original trailer for your delectation:

Strawberry & Mint Mini Tartlets

When the sun shines as brightly as it has done this weekend, I'm disinclined to spend my time baking in a hot kitchen. These pretty tartlets take very little time, and taste like lovely mouthfuls of sunshine, an easy way to use up any pastry offcuts.

Recipe

Serves 2

offcuts of leftover sweet pastry, ready made or from the pastry recipe of white chocolate, blueberry & lemon tart here

2 strawberries

1 tablespoon strawberry jam

2 sprigs of mint

1. Turn the oven to 190C (170 fan ovens). Roll and cut the pastry into heart shapes or mini circles.

2. Bake the tartlets in the oven for 15-18 minutes, until the pastry is sandy to touch. When baked, take out of the oven and leave to cool on a wire rack.

3. To make the glaze, heat the strawberry jam in a small pan, stirring until smooth and melted. Bring the jam to the boil, then take off the heat. Strain the jam through a sieve and keep the strained juice.

4. Wash and top the strawberries, then dry with kitchen towel. Place a strawberry, pointed ends up, on the pastry tartlets.

5. Brush the glaze over the strawberries and tarts.

6. Serve and eat within 2 hours of serving.

These tartlets were idly baked while listening to Laura Marling's album A Creature I Don't Know