The French believe that thyme tisane is an excellent digestive and the perfect treatment for a hangover. But I suggest thyme not for its medicinal properties, but because its aroma, especially complemented with the lemon peels and with a bit of help from the alcohol, will transport you to the rugged hills overlooking the dark-blue sea—and if that is not therapeutic, I don’t know what is.
Makes about 2 quarts (2 L)
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Even if you have just a few roses you can complement them with good quality organic dried rose petals, together with good rosewater, as I have done for many years, in order to make some hauntingly aromatic jam to serve with fresh cheese, with ice cream, or with yogurt, and of course with the light yogurt mousse that our guests love!
Makes about 1 1/2 cups (375 ml) jam
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Adapted from the book Mouneh: Preserving Foods for the Lebanese Pantry by Barbara Abdeni Massaad. See at the end my variation with honey instead of sugar. See more about this lemonade.
1 kilo (2.2 pounds) lemons, preferably organic
Granulated sugar equal to the weight of the juice extracted from the fruit (more…)
