Yesterday I was hunting for a sunscreen for my family in a shopping center. Then I came across this product which contained raspberry seed oil. It was actually the first time I saw a sun screen product which contained raspberry seed oil. Raspberry seed oil has been a subject of interest (or controversy) regarding its ultraviolet absorbance property. Yet, I was more curious how they processed the seeds. I wondered what they did with the leftover raspberry fruits and juice. Ah, perhaps they used or sold for raspberry jam. I would have it as raspberry lemonade now! I’m melting in this hot weather. Anyway, enough of my mumbling. Here is a recipe for refreshing raspberry lemonade. With a hint of spice.
Tips: (1) Enjoy your own arrangement by substituting or combining with other types of berries such as strawberries or blueberries. (2) Cardamom can be substituted with other types of spices such as cinnamon, clove or vanilla beans. (3) Adjust the amount of honey to taste
Recipe: Raspberry Lemonade with a Hint of Spice
- 3 tablespoon sugar
- 3 tablespoon honey
- 800ml hot water
- 150g fresh raspberries
- 2g freshly ground cardamom (Or substitute for ground cinnamon, seeds from 1/4 vanilla bean or ground cloves)
- 3 medium-size lemons
- In a cooking bowl, combine the sugar, honey and hot water. Then mix well to dissolve the sugar and allow to cool.
- While waiting for it to cool, mash rinsed fresh raspberries with a masher in a separate bowl. Then add freshly ground cardamom seeds. (To grind cardamom seeds, remove outer skin of cardamom and grind its seeds using mortar and pestle.) Let stand for 10 minutes. Then press through a fine strainer into a clean pitcher. Seeds can be discarded or used for other purpose.
- Add the cooled sugar mixture from step 1 into the pitcher. Stir to mix.
- Squeeze lemons to yield about 7 tablespoon lemon juice and add into the pitcher.
- Chill in the refrigerator or pour directly into a glass filled with ice, and enjoy your summer!
This article was written by Chia.
I’m a freelance translator with background in biology. Upon meeting my future husband in Spain, I moved to Hong Kong to start our lives together. I’m still exploring what Hong Kong has got to offer
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