Rhubarb and lemon-thyme sour

The Daily Telegraph - Telegraph Magazine - - THE CUT -

Serves 1, with enough syrup to make more For the lemon-thyme syrup — 200g caster sugar — hand­ful of fresh

lemon thyme — thumb-sized piece of lemon rind, the white pith scraped off To serve — 100g trimmed

rhubarb stalks — 40ml rhubarb vodka or gin (home-made if you have it, if not a high-qual­ity un­flavoured gin) — 20ml yo­gurt whey

(see lamb recipe) — 10ml egg white — dash of bit­ter

al­mond ex­tract — sprig of lemon thyme, and sliver of rhubarb, to gar­nish Gen­tly steep the sugar, lemon thyme and rind in 200ml wa­ter in a pan over a low heat for 30 min­utes. Al­low to cool, then strain.

To make rhubarb juice, push the fresh rhubarb stalks through a con­ven­tional juicer, then strain the mix­ture through muslin, dis­card­ing the solids and re­tain­ing the juice. Al­ter­na­tively, dice the stalks up into small chunks and purée in a pow­er­ful jug blender. You can then pour the pulp into a muslin-lined bowl, tie up the top of the cloth with string and hang to sep­a­rate the fi­bres from the liq­uid, though the yield with this method will not be as high. This will be enough juice for one drink, but if you have more rhubarb in your gar­den the juice can be frozen.

To serve, place the vodka or gin in a cock­tail shaker with 20ml of the lemon­thyme syrup, 20ml of the rhubarb juice (or use lemon juice in­stead), and the yo­gurt whey, egg white and al­mond ex­tract. Shake the drink hard with­out any ice, to emul­sify the pro­teins, then add ice and shake again to chill the drink. Strain over ice into a whisky tum­bler and gar­nish with a sprig of lemon thyme and sliver of rhubarb.

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