burnt toast

Yeah, it’s hot. Listen, this isn’t really what I signed up for when I decided to move to Melbourne. It was more the European autumns and the dry climate that enticed me. But hey, we’ve got aircon in our living room, so there’s no point in bitching anyway.

Before you go and drown yourself in H2O, may I suggest a more delicious way to go? I came across this refreshing and utterly delicious beverage in Brunswick Heads, up there in the tropical New South Wales, at a Middle Eastern café called Yami’s. The food is beautiful and fresh, plates of crispy falafel served with creamy hummus, parsley and tomato salad and warm pita bread. The lemonade though, that’s the reason I go back.

Rosewater and Mint Lemonade

Makes about 350ml of syrup

3-4 lemons, depending on size, to make 200ml lemon juice

175g sugar

2 Tbsp rosewater

¼ bunch mint, leaves torn, to serve

ice

Combine the lemon juice and sugar in a small saucepan and stir over low heat, until the sugar has completely dissolved. Remove from heat and stir in the rosewater. Transfer to a glass jar, screw the top on and let it chill in the fridge. This syrup will keep for a couple of weeks, just so you know. So depending on if you’re serving a crowd or just yourself, you’ll have to adjust the amounts. As I’m a solitary lemonade drinker most of the time, here are the amounts I use: In a 250ml – sized teacup (to me, everything tastes better in teacups), combine 3 Tbsp syrup and two torn mint leaves. Chuck in a couple of ice cubes and top up with water. Proscht.

I know what you’re thinking. Laura, this drink does not contain any alcohol. What’s wrong. Darling, don’t you worry, I’ve been going over this in my head for a few weeks now. I haven’t tried it yet, but I’m certain it would taste quite delightful with some gin or perhaps even vodka. I’ll give it a go when things get a bit milder. But honestly – and I can’t believe I’m saying this – it’s too hot for spirits.