Free of: All top allergens, except sulphites (alcohol) and gluten-free

Ingredients

• 2-inch chunk of cooked rhubarb
• 8  mint leaves, torn
• 2  tsp (10 mL) sugar
• juice of 1⁄2 lime
• 11⁄2 oz rum
• 1 cup (250 mL) club soda

Method

1. To a mixing glass or cocktail shaker, add cooked rhubarb, mint, sugar and lime juice.
2. Mash together with muddle stick or wooden spoon.
3. Add rum and soda. Stir well, pour into a glass with ice. Garnish with lime wedge.

Pairs well with Turkey Tortillas or 3-Bean Chili con Carne

Recipe by Simon Clarke

First published in Allergic Living magazine, Spring 2010 5th anniversary edition.
To order that issue or to subscribe, click here.

© Copyright AGW Publishing Inc.

Free of: All top allergens and gluten-free.

Ingredients

• 7 lemons
• 4 cups (950 mL) water
• 1 cup (250 mL) sugar
• 1 cup (250 mL) raspberries
• 1 bunch mint leaves

Method

1. In a bowl, combine zest of four of the lemons and juice of six. Set one lemon aside.
2. In a saucepan, boil 2 cups of the water with the
3. sugar, stirring, until sugar dissolves.
4. Add remaining 2 cups water, zest and lemon juice. Set aside.
5. In a blender, purée raspberries and add to lemonade. Strain into serving pitcher and chill.
6. Slice remaining lemon and add to pitcher, along with several mint leaves. Serve over ice.

First published in Allergic Living magazine. To subscribe or order a back issue, click here.

Ingredients

• 6 cups apple cider
• 12 whole cloves
• 8 whole allspice berries
• 2 cinnamon sticks
• 2 oranges, peeled and sliced
• 1 2-inch chunk of ginger, peeled and sliced

Method

1. In a large saucepan, combine all the ingredients and simmer for 30 minutes.

2. Strain through a fine sieve.

3. Garnish with a few fresh cranberries or cinnamon sticks in each glass and serve warm.

First published in Allergic Living magazine. To subscribe or order a back issue, click here.