Recipes for Ramadan: Salted Lemonade and Caramel Apple Cider

Salted Lemonade

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!

Ingredients

• 1/2 teaspoon black salt
• 400ml lemonade
• 1 lime

Method

1. Add the black salt to the base of a tall glass. Gently pour the lemonade over it, slowly  stirring it in until it dissolves.
2. Top with a wedge of lime.

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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!

Ingredients

• 1 mug apple juice
• 1 cinnamon quill
• 200ml whipping cream
• warm caramel sauce

Method

1. Pour one mug of apple juice into a saucepan, add a cinnamon quill and heat gently.
2. Whip cream until fluffy
3. 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.
4. 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!