4 Refreshing Drinks To Finish Summer 😎☀️🍹

Here are four summer drinks that will refresh your day. Special thanks to Pick Up Limes for the great recipes. 

Enjoy!

Peach Thyme Iced Tea

Ingredients

Lemon tea

4 cups (960 mL) boiling water, ideally around 185°F (85°C)

4 white tea bags 

3 lemons, juiced

Peach thyme syrup

6 ripe peaches, pitted and roughly chopped

10 sprigs fresh thyme

1 cup (240 mL) water

⅓ cup (80 mL) maple syrup 

Drink assembly

1½ cups (166 g) ice cubes

½ peach, sliced

4 small sprigs fresh thyme

Directions

To a large jar or bowl, add the boiled water and tea bags, and let it steep for 8 – 10 minutes, then remove the tea bags and let cool off. Once cooled off completely, stir in the lemon juice.

To a saucepan, add the peaches, thyme, water, and maple syrup. Bring to a gentle boil over medium-high heat.

Once boiling, reduce the heat and let the mixture simmer uncovered for about 20 minutes, stirring occasionally. Once the peaches have started to soften, use the back of a wooden spatula or tamper to mash the peaches to release their juices and flavours.

Place a sieve over a bowl and strain the peach mixture. Using the back of a spoon, press out as much liquid from the mixture into the bowl as possible. Let this cool off completely. Note: no need to throw away the peach puree that remains in the sieve. You can either eat it as is (it’s like eating applesauce!) or add it to a smoothie.

To assemble the drinks, divide the ice cubes between your glasses. Then pour one part peach syrup to two parts of the cooled lemon tea mixture into your cups. Stir it, garnishing with peach slices and fresh thyme. Enjoy!

Grapefruit Rosemary Spritzer

Ingredients

Flavoured syrup

2 large grapefruit

2 cups (330 g) fresh pineapple chunks

6 large sprigs fresh rosemary

½ cup (120 mL) water

⅓ cup (67 g) granulated sugar 

Soda

1½ cups (360 mL) grapefruit juice

3 cups (720 mL) carbonated water

3 cups (333 g) ice cubes

Optional garnish

grapefruit wedges

rosemary sprigs

Directions

Start with zesting the grapefruit. Reserve the zest for later.

To a medium saucepan, add the juice from the same grapefruit, along with the pineapple, rosemary, water, and sugar. Place the saucepan over medium-high heat, and cook uncovered at a gentle simmer for 10 – 15 minutes, stirring occasionally.

Next, we can add the grapefruit zest to the saucepan. By now the pineapples should have softened as well, so using a wooden spoon or wooden tamper, mash the pieces of pineapple to release its juices and flavour.

Place a sieve over a bowl and strain the mixture, using the back of a spoon to press out as much liquid from the mixture into the bowl as possible. Let this cool off completely, first on the counter, then in the fridge.

To make the drinks, divide the ice between the glasses and for each cup add 1 part of the flavoured syrup, 1 part grapefruit juice, 2 parts carbonated water. Garnish with grapefruit wedges, and rosemary sprigs, and enjoy!

Ginger Mint Lemonade

Ingredients

1 Tbsp (6 g) freshly grated ginger

20 (13 g) fresh mint leaves, or more as desired 

3 lemons, juiced

3 cups (720 mL) water 

2 cups (222 g) ice cubes

2 Tbsp (30 mL) agave syrup, plus more as desired

Directions

Wash the ginger, and grate it into a pulp. Gather the pulp into your fist and squeeze with your hands over a pitcher to extract the juice. Discard the pulp. Note, the more ginger you use, the spicier the kick. If you want a subtle ginger flavour, just cut the ginger into slices and add to the mix, instead of grating and squeezing.

Add the mint to the pitcher, and using a wooden spatula or wooden tamper, give the mint a mash. We want to bruise the mint leaves slightly, just enough to extract some of their flavours into the drink.

To the pitcher, then add the lemon juice, water, ice cubes, and agave syrup. Stir it all, and serve immediately. Add more syrup if the drink tastes too tart. Cheers!

Pink Lemonade

Ingredients

1½ cups (225 g) frozen raspberries 

¼ cup (60 mL) maple syrup, or more as desired

4 lemons, juiced

4 cups (960 mL) cold water

2 cups (222 g) ice cubes

Garnish

fresh mint leaves

fresh raspberries

lemon slices

Directions

Add the raspberries and maple syrup to a saucepan on medium-high, cooking for 3 – 4 minutes. Keep the mixture at a gentle simmer, and as the raspberries start to soften use the back of a wooden spatula or tamper to mash them up.

Place a sieve over a pitcher to strain the raspberry mixture, using the back of a spoon to press out as much liquid from the mixture into the bowl as possible. Let this liquid cool off completely.

When cooled, stir in the lemon juice, cold water, and ice, and give it a stir.

Garnish with lemon, mint and fresh raspberries if desired, and enjoy!

Cooking With Chef Robert

Ready to make some amazingly delicious Scones and Roasted Pear and Onion Salad? This week Chef Robert Mills shares two of his favorite spring recipes. You can click here to watch the video. Here are the recipes. Enjoy!

Roberts Berry Scone Recipe

Prep:15 mins Cook:17 mins Total:32mins Servings:8

Ingredients

2 cups all-purpose flour

½ Cup Sugar

2 teaspoon baking powder

½ teaspoon salt

1 stick Butter room Temp

½ Cup Fresh Blue Berries

½ Cup Sliced Strawberries

½ Cup milk

1 large egg

Directions

Instructions Checklist

Step 1

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

Step 2

In a medium bowl, mix flour, 1/3 cup sugar, baking powder, and salt. Use your fingers to work in butter (mixture should resemble coarse meal)

Step 3

In a small bowl, whisk Milk and Egg

Step 4

Using a fork, stir in Milk and Egg into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) add the Strawberries and blueberries.

Step 5

Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.  Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Nutrition Facts

Per Serving: 319 calories; protein 4.9g; carbohydrates 41.1g; fat 15.5g; cholesterol 60.1mg; sodium 249.3mg.

Maple Syrup roasted Pears, Onions, Balsamic Vinaigrette, on Romaine Spears

Salad for two

Prep: 10 mins  Cook: 15 mins  Total: 25 mins  Servings: 2

Ingredients

1 Whole Pear

1 Whole Red onion

2 tablespoons maple syrup

1 tablespoon Olive Oil

4 teaspoons balsamic vinaigrette

One head of Romaine

Directions

Instructions Checklist

Step 1

Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

Step 2

Cut Pear into 8 Wedges removing the seeds, Removed the skin from the onion and cut into 8 Wedges

Step 3

Place onto a baking sheets and Drizzle over the Maple syrup and Olive Oil

Step 4

Place in the oven for 15-20 minutes

Step 5

Clean Romaine and set-up on two plates

And place warm Pears and Onions on top

Finish Balsamic Vinaigrette

Per Serving: 604 calories; protein 7.6g; carbohydrates 39.2g; fat 25.8g; cholesterol 17.7mg; sodium 335.2mg

Candy Cane Cookies

Baking cookies is a fun way to celebrate the season. Click here to watch Welling’s Chef Robert share one of his favourite recipes, candy cane cookies.

Happy Holidays!

Ingredients:
1 cup sugar
1 cup butter or margarine, softened 
½ cup milk 
1 teaspoon almond extract
1 egg
3 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon red food color
1 tablespoon powdered sugar

Steps: 
  1. Stir together 1 cup sugar, the butter, milk, vanilla, almond extract and egg in a large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
  2. Heat oven to 375°F.
  3. For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on a floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on an ungreased cookie sheet; curve top of cookie down to form handle of cane.
  4. Bake 9 to 12 minutes or until set and very light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Sprinkle powdered sugar over cookies.

Christmas Celebration

Kathie’s Quarantine Cookies

Makes 3 dozen

In your mixer:

2 cups just peanuts peanut butter

2 eggs

2/3 cups maple syrup

1 tsp baking soda

6 tbsp flour (I use coconut flour)

Mix until combined well. Then go to town and add what you like.

I add Salad Topper mixed seeds and dried cranberries (get it at Loblaws in the vegetable area. Just ask for Salad Topper and choose the mix I mentioned here).

I add unsweetened coconut

I add salt caramel chips (they’re sooooo good) I get them where chocolate chips are found and if you can’t find them chocolate chips would be yummy too.

After mixing in your additions, put generous tablespoon size portions of the dough on a lined cookie sheet and press down with a fork.

Bake at 350 degrees for 10 minutes. As soon as they’re out of the oven sprinkle the top of each cookie with kosher salt and don’t touch them until they’re completely cooled (or they fall apart and you’ll think the recipe didn’t work).

Enjoy and share with those you love.

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