by Julianne De Witt | Jul 10, 2022 | Beverages
This is my take on the classic mojito. Amber rum with a little fresh lime juice, mint and demerara simple syrup, topped with soda. Delicious!
Demerara sugar is a raw sugar extracted from sugarcane and has flavors of molasses and caramel. It works well with sweet coolness of mint.
Demerara Mint Simple Syrup:
- 1 cup demerara sugar
- 1 cup water
- 1 large handful mint leaves
Add sugar and water to medium saucepan, stir and bring to a boil. When sugar has dissolved completely, turn off heat, stir in mint leaves and infuse for 30 minutes. Remove mint and strain syrup into glass jars when fully cooled. Store in the fridge for up to 2 weeks.
Demerara Mojito:
- 2 oz amber rum ( i.e. Mount Gay or Flor de Cana – don’t use dark or spiced rum for this recipe!)
- juice of 1/2 a lime
- 1/2 -3/4 oz demerara mint simple syrup
- ice
- club soda
- garnish with lime and mint
Add first 4 ingredients to a tall glass. Top with soda, stir and garnish with lime and mint leaves.
by Julianne De Witt | Jul 10, 2022 | Beverages
Looking for a way to punch up your favourite beverage? Try infused simple syrups! As easy to make as the name implies – equal parts granulated sugar and water and your favourite herbs infused together into a syrup that can be easily mixed into cocktails, soda water, tea or lemonade.
This is a great way to use up those herbs that are taking over your garden!
Here are some of my favourite infusions:
- Mint with demerara sugar – works wonderfully in mojitos and tea
- Rosemary – the woodsy herbal notes pair perfectly with aromatic gins
- Lavender – lovely in lemonade and gin & tonic
- Rose water – pairs well with tequila and fruit juices
Infused Simple Syrups
Add to your favourite cocktails & mocktails. Infused simple syrups add a sophisticated, aromatic flavour and a touch of sweetness.
- 1 cup water
- 1 cup white granulated sugar
- assorted herbs: rosemary (4 sprigs), mint (large handful), lavender (1 tbsp of blossoms only) choose one herb per batch
- 1/3 cup rosewater
Rinse your herbs to clean. You will use one type of herb for each batch of syrup.
Add water and sugar to saucepan over medium heat. Whisk to combine and bring to a boil. Continue stiring until sugar has dissolved.
If making rose syrup, add the rosewater and stir and turn off heat. Cool completely and add to glass jar.
If using herbs, select your herb of choice, add to saucepan, stir and turn off heat. Let the herbs infuse for 30 minutes. Remove herbs and strain syrup into a large measuring cup then add to glass jar.
Store in the fridge for 1-2 weeks
Variations:
Substitute demerara sugar for granulated sugar for a richer, caramel coloured syrup. Works really well with mint.
Flavoured simple syrups will last 1-2 weeks in the refrigerator.
by Julianne De Witt | Jun 14, 2022 | Beverages
The Frozen Gin & Tonic could be my new favourite cocktail. Slushy, refreshing and perfect for summer. It’s a game changer!
I make mine with @empress1908gin, @fevertreemixers elderflower tonic, fresh lime, lots of ice, and a bit of agave nectar. So refreshing and not too sweet.
Recipe:
4 oz Empress Gin
4 oz Fever Tree Tonic
2 oz fresh lime juice
2 tbsp agave nectar
2 1/2 cups ice
Add all ingredients to blender and blend until smooth. Serves 2.
Pairs perfectly with Sunday Funday, lunch with friends, you name it!
Cheers!
by Julianne De Witt | Jun 7, 2022 | Mains
Now that the warmer weather is finally here, it’s time to break out those light and tasty summer dishes! I love cooking salmon on the grill, it’s so quick and easy and when paired with this recipe for blackberry citrus salsa, you have delicious meal that’s perfect for entertaining but simple enough to make during the week!
The salmon is lightly marinated and the salsa adds a brightness and fresh flavour with a hint of heat. So good!
I like to cook my salmon on a copper grill mat – they’re non-stick, reusable and easy to clean. You can find them on amazon.
I cook a whole side of salmon skin-side down. If you want to be able to flip your salmon, cut your side into filets before grilling but always grill skin side down first.
Grilled Salmon with Blackberry Citrus Salsa
Lightly marinated grilled salmon pairs perfectly with blackberry citrus salsa.
Course: Main Course
Keyword: BBQ, Easy, healthy
- 1 side of salmon approx 2 lbs
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 2 cloves garlic minced
- 1 tbsp honey
- 2 tsp dijon mustard
- salt and pepper to taste
Blackberry Citrus Salsa
- 2 cups fresh blackberries if large, slice in half
- 1/3 cup red onion finely diced
- 1 jalapeno peppers seeded and finely diced
- 2 tbsp fresh mint chopped
- 3 tbsp cilantro chopped
- 1 tbsp olive oil
- juice of half a lime
- 1 tsp sugar
- 1/2 tsp Tajin or salt and pepper to taste
Place salmon on baking sheet. In a small bowl, whisk together olive oil, soy sauce, garlic, honey, dijon and salt and pepper. Brush marinade onto salmon, cover and refrigerate for 30 minutes.
Add blackberries, red onion, jalapeno, mint and cilantro to medium bowl. Top with olive oil. lime juice, sugar, Tajin or salt & pepper. Stir lightly to combine. Refrigerate until ready to use.
Heat the grill for medium-high heat. Place salmon on grill safe baking sheet or tin foil. Cook for 10-12 minutes, or until internal temperature reaches 145 degrees.
Transfer salmon to a serving platter and serve with blackberry salsa.
by Julianne De Witt | Apr 5, 2022 | Mains
Have you cooked a whole chicken in your air fryer yet? It’s so delicious and easy!! Juicy chicken with crispy skin – it’s so good.
- 1 4 pound (2kg) whole chicken, at room temperature giblets and neck removed from cavity
- 2 tbsp olive oil
- 1 tbsp smoked Maldon salt
- 1 tbsp Italian seasoning
- 2 tsp smoked paprika
- 2 tsp onion powder
Add olive oil and spices to a small bowl, stir to combine.
Brush the rub all over the chicken. Place breast side down and cook for 50 minutes at 180 degrees C (350F). Flip and cook for an additional 15 minutes or so until internal temperature reaches 75C (165F).
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