As winter slowly moves into spring, the weather in Melbourne goes topsy turvy. Yesterday was so warm and sunny I was wearing a teeshirt and sandals. This morning I’m rugged up in pyjamas and a dressing gown, listening to the rain pouring outside. That’s change of season time in Melbourne – and I love it!
Last week I celebrated the last nights of winter by visiting the Queen Victoria Winter Night Market. I was pretty excited as there were so many new food stalls and some of them had food I could eat!
I started with dessert because it’s one of the safest food groups 🙂 for me due to my allergies and sensitivities. (Also the queue was short and I had a feeling it would get longer.) I wasn’t disappointed with my huge serve of apple crumble with granola topping served with custard and ice cream.
I wasn’t really looking for a drink but a stall selling hot buttered lemonade caught my eye.
Butter in lemonade? I just had to try it. It was as I suspected – fresh lemonade mixed with butter and a surprise hint of cinnamon and it was divine. The butter added a creamy element to the drink and helped balance the sweet acidity of the lemons. I loved that it was served hot. Excited at the new food on offer I continued my culinary journey.
As I wandered the food stalls I stopped and drooled at one serving polenta. A mound of soft, piping hot polenta was just waiting to be scooped up and topped with a choice of delicious accompaniments. My mouth watered as I wondered if any of the toppings had chilli or tomato. And then I saw them; fried polenta chips. My choice was made and my order quickly placed. As I bit into the crispy crust I was rewarded with a mouthful of that soft, creamy polenta. The dipping sauce of lemon myrtle mayonnaise paired beautifully with my buttered lemonade. It was a wonderful way to enjoy the last of our winter nights.
I couldn’t get the hot buttered lemonade out of my mind so I just had to make some myself. I decided to make another one of my favourite lemonades – pink lemonade – and then turn it into a hot buttered lemonade. The recipe below makes about 3 cups of lemonade so you can have some cold and some hot – just like Melbourne weather!
1/2 cup sugar
2 cups water
1/2 cup freshly squeezed lemon juice
1/2 cup freshly squeezed ruby grapefruit juice
Place the sugar and 1/2 cup water in a small saucepan.
Heat and stir until the sugar is dissolved.
Remove from heat. Set aside.
Pour the remaining 1 + 1/2 cups water, lemon juice and cranberry juice into a jug.
Stir in the sugar syrup.
Place in the refrigerator and chill before serving.
Buttered Pink Lemonade
1 teaspoon butter (or to taste)*
1 cinnamon stick
1 cup Pink Lemonade
Melt the butter in a small saucepan over medium heat.
Add the cinnamon stick and juice.
Stir until the juice is cloudy and hot.
Pour into a mug or heatproof glass.
*my drink was quite buttery so you may want to experiment with the amount of butter and tailor it to your taste 🙂