Recipes for Ramadan: Salted Lemonade and Caramel Apple Cider
Serves 1, 5 minutes
One of the things that I love most about travelling and tasting recipes abroad is the discovery of hitherto unknown ingredients. For example, I had never heard of the existence of ‘black salt’ until I stayed a couple of days with my Pakistani friends in Dubai last year. “Kala namak” as it is known in Urdu, is available from Pakistani and Indian grocery stores, and introduces a savoury, spicy saltiness that is startlingly different from regular sea salt. Add a bit to some lemonade, and suddenly the drink becomes a refreshing cocktail!
- 1/2 teaspoon black salt
- 400ml lemonade
- 1 lime
- Add the black salt to the base of a tall glass. Gently pour the lemonade over it, slowly stirring it in until it dissolves.
- Top with a wedge of lime.
Caramel Apple Cider
Serves 1, 20 minutes
This is a dessert in a cup – the caramel isn’t so much in the drink, but a tasty highlight on top which infuses the cream and a bit of the apple juice. It’s as lip-smakingly tasty as it is unlikely – drinkable apple strudel!
- 1 mug apple juice
- 1 cinnamon quill
- 200ml whipping cream
- warm caramel sauce
- Pour one mug of apple juice into a saucepan, add a cinnamon quill and heat gently.
- Whip cream until fluffy
- Place the mug on a plate, then oour the apple juice back into the mug, leaving about 2 – 3 cm space from the top of the mug.
- Top with whipped cream, then caramel sauce, and serve with a spoon.
Get many more recipes like this in my book Recipes for Ramadan, available through Amazon – click here!