Continuing on with the recipes from the bookclub feast we come to the Minted Limeade, Iced Tea with Lemon Verbena Syrup and the Kaffir Lime and Lemongrass Vichyssoise…

All are very easy- do you remember my post making Mint Syrup a few months ago? Well for the limeade I  made another batch of mint syrup, and a batch of lemon verbena syrup for the iced tea, using the same method (click here to view) a few days before the party.

For Basic Limeade, Lemonade or Grapefruitade etc.  the recipe is the same:

Limeade Syrup

• 1-1/2 Cups water
• 1-1/2 Cups granulated sugar
• 1 Tablespoon finely grated Lime zest
• 1-1/2 Cups freshly squeezed lime juice (10-20 limes)

In a medium saucepan, heat the water until it’s almost boiling. Add the sugar  and zest to the hot water and stir to dissolve the sugar. Stir in the lime juice. Pour into a clean 1 quart glass jar and cool. Refrigerate. Combine with equal parts water 0ver a full glass of ice to make straight  limeade.

For the Minted Limeade : combine 1 quart of Limeade syrup and one pint of mint syrup over ice in a punch bowl and add 48 ounces of water. Garnish with fresh mint.

Home Brewed Ice Tea

• Eight bags Mighty Leaf Orange Dulce Tea
• Four bags Mighty Leaf Vanilla Bean Tea
• Two Bags Mighty Leaf Breakfast Blend Tea

Bring 1 quart spring water  to a boil in a small sauce pan place the tea bags in and cover for 4 minutes. Remove the teabags without squeezing. Cool. Place the tea concentrate in a glass punch bowl or container, add ice and water to strength desired. Serve with lemon verbena syrup on the side with a small ladle so guests can make the tea as sweet as they wish. 🙂

Kaffir Lime and Lemongrass Vichyssoise

• 4 Tablespoons, unsalted butter
• 3 large garlic cloves, mashed
• 1 pound leeks, washed well, white and pale green parts sliced
• 1 small onion coarsely chopped
• 4 Tablespoons minced lemongrass
• 10 small Kaffir lime leaves shredded
• 1 pound Yukon gold potatoes peeled and diced
• 2 Bay leaves
• Salt and Pepper to taste
• Water to cover all (about 6 cups)
• 2 cups whole milk or heavy cream depending on silkiness desired and fat levels
• Fresh chives for garnish

In a stockpot, melt the butter and add the onions, lemongrass, garlic, leeks and lime leaves. Cook until softened and the onions turn transparent being careful not to burn the garlic. Add the potatoes, bay leaves, Salt, Pepper and water and simmer for about 20 minutes or until everything is tender. Remove the bay leaves and use an immersion blender (or blend in batches in a regular blender) until everything is pureed. Add the milk or cream, taste for seasonings and add if necessary. Place in a container and chill for several hours. To serve place in small bowls or glasses and add chives, stir in and add some more chives for garnish.  Makes about 8 cups.