Luxor4u

Last week I reduced karkade flowers, sugar and water to a syrup that I keep in the fridge and mix with ice water whenever I feel like having a cold karkadee on the terrasse. When I came in from the sun today, dashes of this thick sweet liquid transformed some simple Egyptian vanilla ice cream to a really delicious little treat. I did not even add alcohol this time.

Sounds good, have never done karkade but we are getting so many lemons at the moment that I am juicing those & freezing them down in ice cube trays to use for drinks, sauces etc later.

Made a lovely lemony chicken after cutting chicken breast into strips & marinating it in the lemon juice for a few hours in the fridge. Barry cooked them off with the sauce and we had ate half & froze the other strips for later