LCBO Food & Drink Early Summer 2022

and top with a paper towel or cheesecloth; use an elastic band to secure. Store in a warm, dark spot for 24 hours, then add 1 tsp (5 mL) each coarsely grated organic ginger and sugar. Continue to feed the starter every day until it appears fizzy and smells yeasty, anywhere from 5 to 8 days. Once ready, strain out solids, return liquid to a clean jar, cover and refrigerate until ready to use, up to 5 days.

lemonade into a crushed ice– filled Collins glass. Using a swizzle stick or barspoon, stir by rubbing it between your palms or stirring until chilled. Top with more ice, if needed. Garnish with lemon peel strip and lavender sprig. Repeat for five more servings.

FERMENTED GINGER BEER Apartment too hot to handle? Take advantage of the heat and use it to make homemade ginger beer. You’ll need to start with a ginger bug—a small-batch, living fermentation—then you’ll add that to a strong, sweetened ginger tea, along with some lemon juice. The only special equipment required is two 4-cup (1-L) swing-top bottles and a 2-cup (500-mL) canning jar. Be sure to use organic ginger for the bug as non-organic is often irradiated and lacks the microorganisms necessary to ferment. 7 1/2 cups (1.875 L) spring (unchlorinated) water, divided 1/2 cup (125 mL) to 1 cup (250mL) thinly sliced ginger (use the larger amount if you’d like more ginger heat) 1/2 cup (125 mL) sugar 2 tbsp (30 mL) dark brown sugar 1. In a medium pot, combine 3 cups (750 mL) spring water, ginger, sugar and brown sugar. Bring to a boil, remove from heat and let steep for 30 minutes. Strain and discard ginger. Stir in remaining 4 1/2 cups (1.125 L) water and lemon juice, followed by the Ginger Bug. 2. Divide between two 4-cup (1-L) swing-top bottles, close lids and leave at room temperature in a dark spot for 3 days. Pop the tops to release pressure, test to ensure the carbonation level is to your liking (if not, leave for another day), re-secure the tops and refrigerate until chilled. Consume within 3 days of refrigerating. GINGER BUG To make Ginger Bug, combine 1 tbsp (15 mL) organic, coarsely grated ginger, 1 tbsp (15 mL) sugar and 1 1/2 cups (375 mL) spring (unchlorinated) water in a 2-cup (500-mL) canning jar. Stir with a clean spoon to dissolve sugar 2 tbsp (30 mL) lemon juice 1/2 cup (125 mL) Ginger Bug (recipe follows) Makes 8 cups (2 L)

2 lemons, plus 1 more for garnishing 2 1/2 cups (625 mL) water, divided

1/2 cup (125 mL) liquid honey 2 tbsp (30 mL) edible dried lavender buds 6 oz gin or vodka Lavender sprigs for garnish (optional)

1. Using a vegetable peeler, pull long strips of peel from 2 lemons, being careful to avoid pith. Place in a small saucepan along with 1/2 cup (125 mL) water. Stir in honey and lavender. Bring to a gentle simmer and let simmer about 5 minutes. Remove from heat. Let stand, allowing mixture to cool and flavours to infuse, 30 to 40 minutes. 2. Meanwhile, squeeze and strain 1/2 cup (125 mL) juice from peeled lemons into a large measuring cup. 3. When syrup is cooled and infused, strain into a pitcher. Stir in lemon juice and 2 cups (500 mL) cold water. If making ahead, lavender lemonade will keep well, covered and refrigerated, for 2 to 3 days.

Makes 6 cocktails or 4 1/2 cups (1.125 L) lavender-honey lemonade

TRY WITH Dillon’s Dry Gin LCBO 413104, $39.95 or Spirit of York Vodka LCBO 541755, $39.95

Makes 1 cup (250 mL), enough for four 4-cup (1-L) bottles

’Ade to Order from page 98

RASPBERRY-RHUBARB-ADE SPRITZ Fresh, local rhubarb and raspberries offer up the additional sour tang in this concentrated lemonade syrup. For a balanced, low-alcohol cocktail, top with a mix of sparkling wine and club soda or seltzer. Or skip the wine altogether and just add soda for a sophisticated no-alcohol drink. 4 rhubarb stalks, trimmed 2 lemons 1 pkg (170 g) fresh raspberries, plus more for garnishing 1 cup (250 mL) granulated sugar 1 cup (250 mL) water 1 bottle (750 mL) sparkling wine, preferably dry 3 cups (750 mL) sparkling water or club soda 1. For a pretty garnish, pull long ribbons from rhubarb using a Y-shaped vegetable peeler. If very long, cut in half. Put in a bowl of ice water and set aside. Thickly slice remaining rhubarb. (If you’re looking for simplicity, skip this step and just use the four full stalks of rhubarb in the syrup.) Pull long strips of peel from lemons and set peeled lemons aside for another use. 2. Place chopped rhubarb, raspberries and sugar into a small saucepan. Stir in water. Set over medium heat. Cook, stirring occasionally until fruit

LAVENDER & HONEY LEMONADE SWIZZLE A traditional swizzle has rum and tropical juices mixed up with a signature wooden stick for a perfectly frosty cocktail. Give this swizzle-style classic lemonade a seasonal spin with the addition of lavender, a perfect complement for the honey. If you don’t have gin, most spirits will work well, and if you don’t have a swizzle stick, you can use a barspoon or whatever you have on hand.

4. To make cocktail, pour 1 oz each gin (or vodka) and some

162 FOOD & DRINK EARLY SUMMER 2022