This is a wonderful drink to have on tap during the hot summer months.

LEMON SYRUP CONCENTRATE

Juice and grated zest of 4 juicy lemons
5 cups (1 kg) white sugar
2 T (30 g) citric acid
1 T (15 g) tartaric acid
5 cups (1,25litres) boiling water

First grate off the outer skin of the lemons on the fine side of a grater or use a microplane. Place the lemon juice and zest in a large saucepan. Add the sugar, citric acid and tartaric acid. Pour the boiling water over and stir to dissolve the sugar. Just bring to the boil and remove from the heat immediately. Cool, then pour into clean bottles and refrigerate until needed. Makes around 2 litres and keeps for a month refrigerated.

TO MIX A JUG OF LEMONADE
Serves 6

1 cup lemon syrup
1 tray of ice cubes
1 lemon cut into half slices
1 litre of soda or sparkling water
Fresh mint (optional)

Mix everything in a glass jug. Stir before pouring.

VARIATION:
Add a tot of gin or vodka to each glass before topping up with lemonade mixture.

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A delicious main course salad with intense flavours full of surprises.

1¼ cups (250 g) of long grain rice
3 cups (750 ml) water
2 T (30 ml) Ina Paarman's Vegetable Stock Powder
1 punnet (200 g) young or baby spinach leaves
olive oil
1 red bell pepper
1 yellow bell pepper
Ina Paarman's Green Onion Seasoning
500 g raw, shelled prawns (frozen)
1 t (5 ml) Ina Paarman's Chilli & Garlic Seasoning
500 g raw mussels or calamari rings
black pepper
3 whole lemons, cut away all the skin and white pith and cut out the lemon segments
½ cup (125 ml) caper berries
200 g baby rosa or cherry tomatoes, halved
½ cup (125 ml) Ina Paarman's Greek Lemon Vinaigrette
fresh basil leaves

Place the rice, water and Stock Powder in a saucepan and cook for 15 minutes until the rice is tender. Add the spinach and 3 T of olive oil. Toss gently until the spinach wilts. Taste for seasoning. Dish into a large mixing bowl.

Blacken the bell pepper over a gas flame or under a grill and put into a covered bowl or plastic bag to 'sweat' for 10 minutes. Remove the skin and pips. Slice into thin strips. Season with Green Onion Seasoning. Fork into the rice. Bring 2 cups of water to the boil in a medium size saucepan. Add all the prawns (still frozen). When they come to the boil, cook them over a gentle heat for 3 minutes only. Strain in a colander. Return prawns to the saucepan and toss with 2 T olive oil and Chilli & Garlic Seasoning. Fork into the rice mixture.

Place the mussels in the same saucepan. Cover with a lid (don't add any liquid) and shake over high heat until the mussels open. Season with black pepper and spoon over the rice mixture.

TO ASSEMBLE THE SALAD

Toss the lemon segments, capers and halved baby tomatoes (seasoned with Green Onion Seasoning) with the rice. Dish the salad mixture into a serving platter. Pour the dressing over the salad just before serving. Garnish with fresh basil.

VARIATION: If mussels are unavailable, briefly stir-fry 500 g baby calamari tubes in a little olive oil and use them.

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Fresh Asparagus with Lemon Mayo Dressing 

2 bunches or punnets of green asparagus
Ina Paarman's Seasoned Sea Salt
1 T (15 ml) olive oil
2/3 cup Ina Paarman's Lemon & Olive Oil mayo style dressing

Either snap or cut off the woody ends of the asparagus. Put them into a frying pan with ½ cup of water and the olive oil and boil fast while shaking the pan to roll them gently. Three minutes cooking time should be enough. The asparagus will become bright green and soft enough to pierce with a fork. Season lightly and leave to cool on a serving platter. Serve the mayo separately in a small bowl for dipping or drizzling at the table.

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Summer in a glass! This delicious dessert deserves all the glam and glitz you can give it.

500 g smallish very red strawberries
1 cup (250 ml) fresh cream
1 cup (250 ml) thick Greek yoghurt
2 T (30 ml) sugar
12 meringues, homemade or shop bought

Reserve 6 of the best strawberries for garnish. Rinse and remove the stalks from the rest and cut each berry lengthwise into quarters.

Whip the cream until stiff. Fold in the Greek yoghurt and sugar. Reserve 6 of the best meringues for garnish and crush the rest coarsely in a plastic bag with your hands.

Layer in tall glasses as follows:

• Strawberries
• Cream/yoghurt mixture
• Crushed meringues

CHEF'S TIP:

Best assembled no more than 3 hours before serving.

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