LCBO Food & Drink Early Summer 2022

is very soft, about 15 to 20 minutes. Remove from heat. Stir in lemon peels. Let cool completely, allowing flavours to infuse, 30 to 40 minutes. Push liquid through a sieve into a bowl using the back of a ladle to swirl the mixture and help push it through the sieve. Remove and discard lemon peels. (Scrape leftover raspberry rhubarb purée into a container and reserve for another use such as spreading on toast or mixing into plain yogurt. It will keep well, covered and refrigerated, for at least 3 days.) If making raspberry rhubarb lemonade syrup in advance, it will keep well, covered 3. To assemble cocktail, pour 1 oz syrup into a coupe or Champagne glass. Top with 2 oz each sparkling wine and sparkling water. Garnish with rhubarb ribbons and/or skewered fresh raspberries. Repeat for more servings. Makes 1 1/2 cups (375 mL) raspberry-rhubarb lemonade syrup for 12 cocktails Sweet and sour strawberries and lime create a dynamic flavour base. Make this loose, watery fresh-fruit slush the drink of the summer. Enjoy with a splash of brown spirit, experiment with other spirits or simply enjoy as is for a cooling dessert. 2 limes, plus more for garnishing 1/2 cup (125 mL) granulated sugar 1/2 cup (125 mL) water 1 pint strawberries, preferably wild, hulled, plus more for garnishing 4 to 8 oz bourbon or rye whisky Fresh black pepper and refrigerated, for up to 1 week. TRY WITH Yellow Tail Bubbles LCBO 229039, $14.95 WILD STRAWBERRY- LIMEADE SLUSH

3. When syrup has cooled, add strawberries and lime

or rocks glasses. Stir 1 to 2 oz whisky into each serving, stirring to loosen the mixture. Garnish with lime wheels and strawberries. To enhance flavour, freshly grind some pepper overtop.

saucepan. Add sugar and water. Bring to a gentle boil, stirring occasionally until sugar dissolves, about 5 minutes. Let stand, allowing flavours to infuse and cool completely, 20 to 25 minutes. 2. Meanwhile, squeeze limes and measure out 1/4 cup (60 mL) juice.

juice to a blender. Strain syrup mixture into blender. Whirl until smooth. Pour into a resealable freezer-safe container. Cover and freeze until firm, 4 to 6 hours. Stir edges into centre about halfway through freezing.

Makes 4 to 6 servings

TRY WITH Maker’s Mark Kentucky Bourbon LCBO 103747, $43.45

4. To assemble, break up and divide mixture between tin mugs

1. Pull long strips of peel from two limes and place in a small