When Rekha emailed me for a guest post, I was excited as well as worried. I have to admit that she is one of the best things that has happened to me as a part of blogging. A very good friend, a down to earth person and a sweetheart. One of that little group of people who has given me a lot of positive vibes in blogging. Even though we live in two different areas, I have always loved my interaction with her. She makes it a point always to leave a comment on all my posts, irrespective whether she has time or no, or whether I have gone over and dropped in a comment or not!!!
Deciding on what to give Rekha was not easy at all. First of all, I am in love with her photography. The way she makes her food look is just out of the world. I spent quite some time drooling at her pictures before going to the recipe! Just to take an example of this honey and cinnamon drizzled teacake she posted last week… I felt they were right there in front of me asking me to gobble it down! My photographs are nowhere close to what she does, to say the least! So I was really jittery. But then the sweetheart she is, she just made me understand that she would take anything from me. So after scratching my head a lot, thanks to something that I got in my hand, there you go… What I had to give to her was a nostalgic post that surrounded my favorite drink back home – Karimbu juice/ Sugarcane juice… To read more and the recipe, do hope on to Rekha’s space here. Hope you would all enjoy reading the post as much as I enjoyed drafting it through… 🙂
- 1 foot long piece of sugarcane
- 1 small piece ginger
- 1 small lime
- Cold water as required
- Sugar as required
- Start by peeling off the outer skin of the sugarcane. It is a little bit of work, but what you need to do is run the knife slowly at the edge and pull it down, so that it peels. I cut the sugarcane into three pieces – you need a really sharp knife to do it – and peeled off the skin per piece. Peeling off the outer thinly will also do.
- Once peeled, chop into medium sized pieces.
- Add the pieces along with the ginger, lime and cold water into your blender and blend on high speed for a couple of minutes till the ingredients are all well mashed up.
- Pour through a sieve into a jar and squeeze off the additional liquid from the blend sugarcane till you cannot squeeze anymore.
- Check for sweetness and add sugar if necessary. The sugarcane I used was not very sweet so I added a couple of tablespoons to reach the correct sweetness.
- Serve cold and enjoy!!!