Pre­served Le­mon Mar­garita

Dish - Everyday Dish - - Make The Cut -

You may want to play around with the ra­tio of purée to fresh le­mon to suit your taste. The tinc­ture re­ally adds an el­e­ment of so­phis­ti­ca­tion but don’t go over­board – it’s strong.

60ml blanco tequila

30ml le­mon juice

30ml pre­served le­mon purée

½ tea­spoon car­damom tinc­ture

ed­i­ble flow­ers, to gar­nish

Shake all the in­gre­di­ents hard with ice. Pass through a small fine-meshed strainer into a martini or coupe glass and gar­nish with an ed­i­ble flower.

Pre­served le­mon purée

2 pre­served lemons, flesh and pith dis­carded

200ml sugar syrup (recipe be­low)

Com­bine the pre­served le­mon pieces and sugar syrup in a food pro­ces­sor or blender and blitz on high un­til smooth. The purée can be stored in a jar or bot­tle in the re­frig­er­a­tor for up to 1 month. Makes 11/4 cups

Car­damom tinc­ture

50–70 grams car­damom seeds

125ml 100-proof (or higher) vodka

Lightly toast the car­damom seeds in a dry pan over low heat un­til aro­matic, then grind us­ing a mor­tar and pes­tle. Com­bine the ground car­damom and the vodka in a seal­able jar and leave in a cool, dark place for 5–6 days, stir­ring and tast­ing each day. The tinc­ture should de­velop a strong car­damom flavour, but be care­ful it doesn’t be­come bitter. Strain through muslin (cheese­cloth) or through a cof­fee fil­ter pa­per. Store in a small bot­tle in the re­frig­er­a­tor where the tinc­ture will last for months, if not years. Makes ½ cup

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