now browsing by author
It was an unseasonably hot and humid day in the Motor City today with a high of 89F. The summer like sunny weather prompted our pals, The Hungry Dudes, to pose the following query to their facebook audience:
"It's toasty out there, how are you going to keep cool? Frosty beverage perhaps?"While a cold bottle of beer is the quick and easy, This one is so damn simple to make that it's worth the ten minutes messing with knives and blenders. The unlikely flavor combination of lemon and anise is the most refreshing thing I've ever tasted on a hot summer day and it's made with lots of ice... ice is water... so it's good for you.
Recipe Type: Beverage
Author: Bob Perye
Prep time: 10 mins
Total time: 10 mins
Grab the blender and some straws. It's time to cool off.
- 1/2 cup freshly squeezed lemon juice
- 1/3 cup cane sugar
- 1/3 cup Arak Haddad or similar anise flavored spirit
- 1 tblsp lemon zest
- 4 cups ice
- Special hardware required: zester, juicer, blender and straws.
- Zest the lemons, then juice. Load the blender with the zest, lemon juice, sugar and booze. I prefer Arak Haddad Crystal, but any anise flavored liquor such as Pernod or Ouzo will do.
- Blend until the sugar is dissolved and you have a consistent syrup. Add the ice, cap the blender and power through until you reach a smooth slushie consistency.
- Pour into your preferred vessels, garnish with zest and a straw, then head out to the patio to sit on your ass and chill out.
You'll get roughly 24 oz from this recipe, depending on how tightly you pack the ice. I mix it thick, if you prefer a milder flavor or need to stretch it, pop 2 more cups of ice in. Got a variation or a favorite alternative to whet your whistle after an afternoon of sunshine and yard work? I'd like to know about it. Tell the world in the comments. -///
Longanisa and prawns fried in butter, soft boiled chicken egg, meyer lemon wedges.
Chef's Nights are R.E.'s weekly dinner parties where our writers meet up to cook and eat new foods, discuss ideas and enjoy excessive use of foul language. For those who aren't avid Facebook users or whom missed this gallery last week, here in all it's glory is our Chef's Night dedicated to authentic Irish cuisine. Recipes for some of the dishes can be found here and here with more on the way. Can't get enough? Check out the sweet article in Real Detroit Weekly written by our buddy Joe Hakim documenting the evening.