But, what do they say about life and lemons?
Strangely, I like the sports/activities associated with this season - skiing, skating, tobogganing, and who knows, I just might try ice fishing some day in the very, very distant future...or not. The very thought makes me shudder.
Quick, run the reel where we are half naked, skipping though the lawn sprinkler before jumping in the pool from which we emerge to large colourful plastic cups filled with sweet lemonade and mounds of crushed ice. Ahhhhhhh...
Lemonade! Just saying it makes me want to shed my sweater and long underwear. My grandmother made THE BEST lemonade I have ever tasted. Bizarrely, she used limes - freshly picked limes straight from the garden.
As kids, we were given the important task of prepping them for the squeeze. This involved, washing them, lining them up on the kitchen table and using our tiny palms to press and roll before passing them off to be cut and stripped of their deliciously tangy juices and pulp. We would sometimes sprinkle a little salt on the gutted halves and suck the little remaining juices out before discarding them. Not sure why, but we clearly enjoyed it.
While we were busy being kids, my grandmother worked in the background transforming the freshly squeezed juice into lemonade with the addition of brown sugar, water and a touch of Angostura bitters. Yeah, you heard, bitters! The same stuff used by mixologists around the world to flavor drinks and cocktails was being served up in my grandmother's kitchen to us kids!!
But before you judge, you should know that bitters is believed to have restorative properties. What they restore exactly, I am not sure, but I do know for a fact that it cures hiccups! So there!! And just so that we are clear, I will never call it limeade. It will always be THE BEST lemonade EVAH!
Sadly, try as I might, I could never replicate the taste...
As you may already know, I'm a tea girl and now you are acquainted with my love for lemonade. So imagine my delight when I sampled Organic Lemon Myrtle tea from DAVIDsTEA. I've tried it warm, iced and now baked and whisked in my Lemon Myrtle Crème Chantilly minis- it does not disappoint either way.
I made these little treats this past New Year's Eve and they were so good I had to make a second and third batch. No lie! The texture was light and refreshing, and the sweet, tangy, creamy flavour combination certainly put me in a summer state of mind. The presence of lemon in both the cake and crème were reminiscent of warm summer days laid out by the pool, cold glass of lemonade close at hand. Can you tell I've just about had it with winter?
The mini cakes are Angel Food Cake recipe infused with Lemon Mrytle tea. To further heighten the lemony taste, I made a tea-infused crème Chantilly by simmering simmering the whipping cream with two heaping tablespoon of tea before adding it to the remaining cream. I then chilled it in preparation for the Chantilly.
These mini treats are wonderfully light with a prominent citrusy flavour. They make a refreshingly cool treat topped with fresh fruits, or a generous dollop of lemon curd sandwiched in with the cream, or on the side.