Playfully preserving Meyer lemons with ingredients like beets, juniper berries, and McCormick Gourmet™ Ground Cardamom and Saffron creates a deep shift among all the ingredients, inviting a welcome and new flavour experience. Sip this sour on its own, or combine with a... Playfully preserving Meyer lemons with ingredients like beets, juniper berries, and McCormick Gourmet™ Ground Cardamom and Saffron creates a deep shift among all the ingredients, inviting a welcome and new flavour experience. Sip this sour on its own, or combine with a mixer for a light, refreshing cocktail - and feel time slow down with every gorgeously delicious sip. Read More Read Less
- 4 cups (1 quart/1 L) distilled water
- 4 medium Meyer lemons , juiced, peel reserved
- 2 cups (500 milliliters) peeled and grated golden beets , about 3 to 4 beets
- 3/4 cup (175 milliliters) cider vinegar
- 1/4 cup (60 milliliters) honey
- 10 dried juniper berries , crushed (optional)
- 1 teaspoon (5 milliliters) Cardamom Ground
- 1/2 teaspoon (2 milliliters) Sea Salt Grinder
- 1/4 teaspoon (1 milliliter) Saffron
- 1 Mix all ingredients in large saucepan, including lemon peels. Bring to a boil on medium-high heat. Reduce heat; simmer 5 minutes, stirring occasionally. Remove from heat. Cool completely.
- 2 Strain mixture through fine mesh sieve, discarding solids. Store sipping sour in airtight container in refrigerator until ready to serve. Serve chilled on its own, or mix with Prosecco, to taste. For a mocktail version, simply stir into lemon-lime soda or seltzer water.
Saffron Meyer Lemon Beet Mocktail: Fill highball glass with ice; set aside. Place 1 sprig fresh thyme in cocktail shaker; muddle. Add ice to fill cocktail shaker. Add 4 ounces (120 ml) Sipping Sour. Shake well. Strain mixture into prepared glass. Top with 2 ounces (60 ml) ginger beer. Garnish with sprig of fresh thyme.
Makes about 6 cups (1.5 L).
Test Kitchen Tips:
· Juniper Berries, the key flavor component in gin, are actually tiny seed cones of the juniper tree—think small, spongy pinecone. They have a spicy, pine aroma and a sweet, resinous flavor, somewhat similar to rosemary. Not just for gin, the flavor of juniper berries work well in robust meat dishes, often paired with lamb or wild game. They are used to elevate recipes with distinguished flavor that’s eminent in Swedish, German and Italian cuisines. Juniper berries are typically sold dried, but can also be purchased fresh. Find dried juniper berries in the spice aisle at your local grocery store on through online retailers.
· You can also store sipping sours before straining for later use. Simply transfer cooled mixture, lemon peels and all, to glass jars with lids. Seal tightly and refrigerate up to 1 week, or until ready to serve. Strain as directed before serving.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.