Focus in on the delights of the kitchen and the table with ...
Sep
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1I’m always in the kitchen, where I cook for pleasure, of necessity, and as part of my food-centered work. I also spend time in The Kitchn, the online one where recipes, advice, essays, and ideas are always bubbling up and catching my eye. Early in the summer, I saw their tempting and appealing recipe for Spicy Ginger Lemonade, posted by Sarah Crowder, and with our air conditioner on the blink, I wanted it right at that very moment.

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Trouble was, I had plenty of lemons and limes, but only a tiny bit of fresh ginger on hand, and it was an “I don’t WANNA go to the store!!!” moment, so I decided to try the same idea using fresh lemongrass and frozen galanga, which I did have on hand that day.

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While the sugar, water, and Asian herbs simmered away, I juiced a few lemons and limes, and cracked ice cubes out of the ice cube tray. When I combined the sweet-and-hot simple syrup with the citrus juices and water, the result was fantastic! Now I love it with fresh ginger, as well as with the Southeast Asian culinary notes of lemongrass and galanga I tried that first time.

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If one were looking for ways to make late summer cocktails, this might be a good place to begin the pondering. Me, I’m content with this feisty, satisfying spin on lovely lemonade, and I won’t let the coming of fall slow me down. Even with the air conditioning restored to full function long ago, and the signs of autumn tip-toeing in to my consciousness, I keep making and sipping and sharing this wonderful beverage.

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HERE’S THE RECIPE FOR SPICY GINGER LEMONADE ON THE KITCHN

http://www.thekitchn.com/recipe-spicy-ginger-lemonade-recipes-from-the-kitchn-203820

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