Saturday, March 12, 2016

Cranberry lemonade

Despite the fact that it's officially autumn in Australia, March in Canberra so far has mostly been unseasonably stinking hot - record-breakingly hot, in fact. That means that, instead of breaking out the slow cooker, I'm looking for ways to keep cool and stay hydrated. There's only so much ice water you can guzzle, and I'm trying once again to restrict my Pepsi intake. This is my latest inspiration to seek out alternative options.

Cranberry lemonade
The cranberry part of this comes from the leftover syrup in which I made sugared cranberries at Christmastime - essentially simple syrup infused with cranberries. Simple syrup keeps forever in the fridge, and I usually have a jar on the go. The tartness of cranberries and lemons complement each other, and the sweet simple syrup balances them out - plus you don't have to dissolve it in drinks the way you would sugar.

Fill a glass halfway with ice. Squeeze in 1/2 lemon (about 30 ml/1 oz/2 Tbsp). Add an equivalent amount of cranberry simple syrup (if you're using plain simple syrup, you might not need this much). Fill the remainder of the glass with fizzy water and stir to combine. Drink immediately.

Serves 1. Can be multiplied to share with a friend or two. Would probably also make a nice cocktail with the addition of a shot of gin or vodka.


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