Recipe: Home-made lemonade & crisps

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Nothing says like summer like a large pitcher with fresh lemonade and clinking ice cubes on your garden table. With a bowl of crunchy crisps next to it. And the best part: all home made, with vegetables, fruits and herbs. In Happinez All is love you will find 5 recipies, but here we'll share our most favourite one:

Ginger, lemon and coconut lemonade with spicy popcorn

For a generous 1 1/2 litres of strong lemonade

In a saucepan, bring 400 gram cane sugar and 5 dl water to the boil. Stir until the sugar has dissolved. Peel 2 cm fresh ginger and slice very thinly. Add it to the boiling hot syrup with a few sprigs of mint. Take 8 limes, scrub 3 of them clean under the warm tap. Cut them into thin slices and add them to the syrup. Squeeze the other 5 limes and add the juice. Leave to cool, decant into a pitcher, cover with cling film and leave in the fridge overnight. Pour the syrup through a strainer and mix in 1 liter iced coconut water from a carton. Serve with a sprig of mint and some grated coconut as preferred. The lemonade will keep in the fridge for at least a week.

For the spicy popcorn

Preheat the oven to 175°C (345 F). Cover a baking tray in baking paper and spread 1 bag of salty popcorn in the oven for 5 minutes, then remove and drizzle on 2tbsps liquid honey. Sprinkle with 1tbsp cajun herbs (chilli, cumin, oregano, paprika) or a different kind of spicy mix. Mix well, then leave to cool. The popcorn will keep for a few days in a closed container.