This month we’ve got a refreshing lemonade flavoured with sumac - a red berry used in the Middle East for its tart flavour and spectacular colour. It's mixed here with hibiscus, ginger, juniper, lavender, allspice and orange flowers to add a botanical fragrance, resulting in a pretty pink drink perfect for summertime sipping!
SUMAC LEMONADE BLEND (1 portion = 2 tbsp): hibiscus, allspice, cassia, sumac, rose, juniper, fennel, ginger, cloves, orange flowers, rosemary, green cardamon, lavender, liquorice
May contain CELERY, MUSTARD and SESAME. Allergens are listed in CAPITALS
Sumac Lemonade Recipe:
PREP 5 mins
COOK 30 mins
2 lemons - zested then halved for juicing
1 litre soda water or sparkling water
Ice cubes and extra lemon slices to serve (optional)
1 portion of SUMAC LEMONADE BLEND
Boil the juice and zest of the lemons with the sugar, 200ml water and the SUMAC LEMONADE BLEND for 5 minutes or until the sugar has dissolved and the syrup has taken on the colour of the spices
Strain the mixture into a jug (discarding the lemon zest and SUMAC LEMONADE BLEND) then leave to cool
Mix the syrup with the sparkling water at a ratio of 1:5 (1 portion of syrup to 5 portions of sparkling water)
Serve in glasses with plenty of ice and an extra slice of lemon (if using)
All our spicestore ingredients are now sold as refills and come in compostable bags (made from wood pulp), so just decant the contents into your existing spice jars or Spicery stackable tins and dispose of the bag in your compost and food waste bin!
You can find our stackable tins here
You can read all about our efforts to reduce plastic waste in our packaging blog here
Click here to read all about our spice travels to research different recipes!