Super Natural Every Day (23 page)
Read Super Natural Every Day Online
Authors: Heidi Swanson
 | I serve these fragrant pale-green cucumber coolers in short vintage water glasses. Think of the coolers as refreshing, non-alcoholic slushies, punctuated with a pop of lime. I try to seek out lemon cucumbers, but English cucumbers do the job as well. You can make a jug and store it in the refrigerator up to an hour ahead of time; just give it a good stir before serving. |
1 cucumber, partially peeled
120 ml cold water
1 ½ trays ice cubes
90 g mild honey
Juice of ½ lime, or more to taste
¼ teaspoon fine sea salt
In a blender, combine the cucumber, water, ice, honey, lime juice, and salt. Pulse until completely smooth and frosty, and free of any ice chunks or honey globs. Taste and add more lime juice, if you like. Serve in a large glass jug or individual glasses.
MAKES 1 LARGE JUG
LOOSE-LEAF WHITE TEA LEAVES, WATER
| Rather than come up with a clever way to fancify iced tea by using this herb or that fruit, I thought I’d share the way I’ve come to enjoy it most: straight up, brewed with whole-leaf tea in a proper teapot. Loose teas are really the way to go, delivering flavourful, smooth infusions. Many of you already know this, but tea bags often use low-grade flecks of tea that are quick to release their tannins. You are more likely to get a bitter, astringent cup of tea by going that route. Also, tea likes to uncurl and float leisurely in hot water as it is brewing, something it can’t do while cramped in a tea bag. |
I tend to gravitate toward white teas right now. Generally speaking, I love their subtle sweetness, light body, amber hue, and glossy mouthfeel. Because I like a light tea, I do relatively quick brews ranging from 1–2 minutes. However, brew time is very much a personal preference, and I encourage you to get to know individual teas and their nuances. Appreciate them in the way you might explore wines, beers, or ciders. Play with the amount of tea you use, and play with length of brew. | |
Many loose-leaf teas can be used for multiple brewings. So, while I call for 1.5 litres water here, you could certainly use the same leaves to infuse, say, 3 litres water resulting in a larger jug of tea. Subsequent brews I let steep progressively longer in 30-second increments. |
1.5 litres water
30 g loose-leaf white tea leaves
Ice cubes (optional)
Heat the water in a small saucepan to 80°C (Gas Mark ¼). You don’t want it to boil. If you don’t have a thermometer, look at the water—it’s ready when just shy of a simmer. You’ll see bubbles starting to climb the sides of the saucepan and steam coming off the top.
Add the tea leaves to your teapot. If yours is small like mine (it holds only 710 ml), brew the tea in two batches. Pour 710 ml hot water over the tea leaves and allow it to sit for about 1 minute. Strain into a large glass jar or glass jug. Pour the remaining water over the same tea leaves, brew for another 1–1½ minutes. Add that tea to the jar as well. Let the tea cool to room temperature and place in the refrigerator until you are ready to serve. You can serve the tea over ice, if you like.
MAKES 1.5 LITRES
| One of the first things I do anytime I feel a tickle in my throat (or hear a rasp in my voice) is make this simple ginger tea. Each sip is both spicy and soothing, and who doesn’t love the scent of ginger trailing from a hot mug? Some people like to sweeten ginger tea with honey, but I prefer it straight. If you start with a large piece of ginger, go ahead and grate and juice all of it. You can freeze any juice you don’t use in a small plastic freezer bag laid flat. The next time you want to make a cup, just snap off a small piece of the ginger ice, add hot water, and you’re set. |
475 ml water
Large knob of fresh ginger
Bring the water just to a simmer in a saucepan. While the water is heating, peel the ginger with a knife, grate it, and then press the grated ginger against a fine sieve to extract as much juice as possible. If you can’t find a sieve, squeeze the grated ginger in your hand to extract the juice.
When you are ready, divide the hot water between two cups. Add ½ teaspoon ginger juice to each cup. When it is cool enough, taste. If you’d like a more pronounced ginger flavour, add more juice until it is to your liking. I usually add between ½ and ¾ teaspoons of ginger juice for each cup of water—enough that I really taste the ginger, but not so much that it is overpowering.
SERVES 2
BEER, SPARKLING LEMONADE, LEMON WEDGES
| A friend turned me on to this easy-drinking refresher over a spicy Burmese meal years ago, and since then I’ve seen countless riffs on it everywhere—from Paris (where it is called |
As far as beer choice goes, I typically reach for a pilsner (not too bitter or hoppy) or a hefeweizen. Opt for a not-too-sweet (naturally sweetened) sparkling lemonade or lemon-lime soft drink. Some people use ginger ale, too. Glass jars make great vessels for this drink, but any tall glasses filled with ice will do. |
Ice cubes
Pilsner beer
Sparkling lemonade
Lemon wedges
Add ice cubes to each glass. Fill half full with beer and top off with the lemonade. I tend to go a slight bit heavier on the beer, but not by much. It’s really all about what tastes good to you. Give the shandy a squeeze of lemon juice and a good stir before tasting, and make any adjustments before serving.
SERVES 1 OR MORE
| Truth be told, I have mixed feelings about rose geranium. With charming pink flowers and hyper-fragrant leaves, it’s pretty but potent. Bakers love to infuse cakes, puddings and jams with it, but its distinctive scent can eclipse everything else if you’re not careful. In the smallest of doses, it couldn’t be lovelier; beyond that, look out. |
This is one of the few ways I use it, more an idea than a recipe, really. It’s just a simple way to give a glass of Prosecco or sparkling wine an offbeat twist. Be sure to use champagne flutes to serve, and make the drinks to order. It’s really as much about the aroma from the sparkling wine hitting the herbs as it is about the taste. | |
Rose geranium can be tough to come by; but if you keep your eyes peeled at your local farmers’ market and ask around a bit, you might have some luck. Be sure it is unsprayed, or, preferably, organic. |
Small bouquet of rose geranium
1 x 750 ml bottle Prosecco, well chilled
Drop a small rose geranium leaf in the base of each flute glass. The leaf should be no larger than a small coin. Fill each glass with Prosecco and enjoy immediately.