Friday, August 21, 2009

David Yu's Mint Ginger Lemonade

With my first blog on Wine & Bowties, I think it's important that I share my gastronomic perspective with you guys. I mean, if you're really about to take the time to read my reviews and cook my food, you have to understand where I'm coming from, and where I'm going with my plate in hand. Not only is this a step towards appreciating food, but it's crucial to understanding what I mean when I say "Damn,that's good".

Like the other human necessities (shelter, clothing, etc.) food is, always has been, and always will be art. But in today’s world, we often forget this fact. Somewhere between the drive through and the frozen pizzas, we sometimes treat food like mere fuel. Even worse, when we pull up to the pump, we pick the 87, regular, unleaded stuff because food, like gas, is fucking expensive! But to be perfectly clear, I’m not hating on fast food. As a young person on a budget, only Jack’s spicy chicken is an option after 1 am and Costco’s deep-dish singles are all I can make in the two minutes before I need to be at work. So no doubt there is a place for fast food in our busy lives. But I dare the readers of this blog to take half a step away from the quick, the convenient, the familiar, the unwholesome, and treat food as it should be treated: as art. With that, I’ll leave you with my first recipe: Mint Ginger Lemonade.

This lemonade might be my Mona Lisa thus far, because of its simplicity. It’s got that classic lemonade tang as you sip it and as it goes down your throat you get a spicy kick from the ginger. When you open your mouth once again, air hits your palette to create a cooling sensation from the mint. Perfect for a hot summer day or a mixer for the late night.

Mint Ginger Lemonade:

1 cup sugar

5 cups water

1 small gingerroot, thinly sliced

1 cup lemon juice (about six ripe lemons)

1 tsp mint extract

mint leaves & lemon wedges for garnish (optional)

Heat 1 cup of water in a small pot over medium heat to a simmer. Add ginger, stir and lid the pot to prevent evaporation. After ten minutes remove ginger and add sugar. Stir to until dissolved. Combine infused syrup with lemon juice, mint extract and remaining water. Chill, garnish with mint and lemon wedges, and serve with lots of ice. Serves 4 thirsty people.


1 comment:

  1. Yes i can feel that this will be great during summer.I will definitely try it in this weekend.Also i will like to drink beer with my Cuban cigars which are the world's Best Cigars during my weekend to keep myself cool during the hot summer days.