Saturday, March 8, 2014
By SHARON K. GHAG McClatchy Newspapers
(Continued from page 1)
Cucumber, rosemary and tamarind add refreshing twists to flavored water.
Cherry syrup can lead to a variety of pleasing ends in a summer beverage.
CHERRY ICE CREAM SODA: Fill a tall glass with ice. Add 3 tablespoons syrup. Add enough seltzer until the glass is two-thirds full, stirring briskly. Add 1 scoop vanilla ice cream, then top with more seltzer, taking care that it doesn't run over.
The syrup recipe and most of the serving suggestions are from "Make Your Own Soda: Syrup Recipes for All-Natural Pops, Floats, Cocktails and More," by Anton Nocito (Clarkson Potter, $14.99).
TRADITIONAL CHOCOLATE EGG CREAM
3/8 cup (3 ounces) whole milk
About ¾ cup (6 ounces) very cold seltzer
3 tablespoons (1½ ounces) chocolate syrup
Straight pretzel rod for garnish
Pour the milk into a 12-ounce glass and add the seltzer. Using a long spoon, stir vigorously for a few seconds. Gently pour the chocolate syrup into the glass, then stir again, taking care to stir mostly at the bottom of the glass to incorporate. Garnish with a straight pretzel rod.
This recipe is from "New York Sweets: A Sugarhound's Guide to the Best Bakeries, Ice Cream Parlors, Candy Shops, and Other Emporia of Delicious Delights," by Susan Pear Meisel (Rizzoli International, $29.95).
INFUSED AND FLAVORED WATERS
CUCUMBER WATER: 1 cucumber, peeled and seeded; juice of 1 lime; 5 cups water; sugar, to taste; 1 lime, sliced, for garnish
In the jar of a blender, blend the cucumber and lime juice and then strain through a fine-mesh sieve for an hour. Add the juice to the water, along with a little sugar to taste. Serve garnished with a lime slice.
ROSEMARY LEMON ICED TEA: 1 bunch rosemary, well washed; zest of 2 lemons; juice of 2 lemons; 1 cup sugar; 5 cups water
Put the rosemary, lemon zest, lemon juice and sugar in a heatproof container. In a small saucepan, bring the water to a boil and then pour it over the rosemary. Stir and let infuse for two hours. Strain and serve cold.
TAMARIND TEA: 5 cups water; 1 cup tamarind paste; 1 cup sugar
In a small saucepan, bring the water to a simmer over medium heat. Add the tamarind and sugar and stir for about five minutes, then let soak for two hours. Strain through a fine-mesh sieve and serve cold.
This recipe is from "Mediterranean Cooking," by The Culinary Institute of America and by Lynne Gigliotti (Houghton Mifflin Harcourt, $34.99).
LEMON AND MINT INFUSION
2 slices lemon and 2 sprigs fresh mint
For a refreshing start to the day, place the lemon and mint into a heatproof glass and cover with boiling water. Allow to steep for two minutes before drinking.
This recipe is from "Share: The Cookbook That Celebrates Our Common Humanity" (Kyle Books, $35).
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A little bit of chocolate soda and milk topped with sparkling water makes a delightful treat (top it with vanilla ice cream for a bit of indulgence).
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Lemon and mint infusion is good hot or cold.