Happy Hour Tuesday!
Although you might still be wearing warm and cozy coats, the “New at Starbuck’s” menu suggests Hazelnut Macchiato instead of a passion fruit iced tea, not all the trees and plants is your backyard have bloomed and your outdoor furniture for lazy Sunday BBQs is still hidden under a dark, waterproof cover… it is finally Spring! And with the new season, we are ready to present you lots of fun, colorful, fresh and tasty drinks like Lemon Anise Slush, a delicious, peppery cocktail with a thick texture, just like those slushy drinks that many years ago at one of the many trips to the park you couldn’t help but ask Grandma to buy!
Lemon Anise Slush is suitable for kids and adults who, of course, will be adding some optional ingredients – such as vodka and limoncello – to the mix. Anise, that is used in so many liquors and spirits like absinthe, Jagermeister and Sambuca, has a flavor similar to fennel. As a matter of fact, just like fennel, it contains anethole and phytoestrogen, the first one being a compound used to flavor substances, the second one being a nutrient that seems to have effects on regulation of cholesterol and prevention of breast and prostate disease, and possibly of osteoporosis. Anise, with its peppery flavor, is also widely used as a culinary herb.
Lemon Anise Slush is a smooth, flavorful drink that will bring together young an adults for a happy hour that, with a little tweak for the grown-ups, embraces the whole family!
1/2 cup Fresh lemon juice
1/3 cup Sugar (or honey)
3/4 tsp Anise seeds
1 cup Water (or yogurt, vodka or pilsner for adult version)
Ice cubes (to fill blender)
2 tbsps Rometti Limoncello
In a blender put juice, sugar or honey and seeds for about thirty seconds.
Add water (or yoghurt, or vodka), and ice until the blender is filled up. Blend until smooth. Add water if the mixer looks too thin, but don’t add too much, we still want to keep a good consistency. If the seeds stick to the blender scrape them to get an even slush. Add Rometti Limoncello as a final taste and serve immediately.
Recipe and image from 101 Cookboks- a recipe journal by Heidi Swanson.