This post is sponsored by BRITA.
If you’ve been coming here for awhile you may have previously read about my kitchen mishaps. Oven door fell off, stove top caught alight, mesh thing on the end of the tap popped off and water would spray haphazardly all over the place whenever you turned the darn thing on. It’s safe to say my kitchen is a little broken. So when I was presented with an opportunity to have a BRITA 3 Way Filter Tap fitted, you have to know my response was immediately positive and one of excitement. Taking also into consideration that with this fancy new installation, I’d now have a water filter attached.
Whenever you watch cooking shows chefs will often talk about the importance of using fresh, quality ingredients. The TV cook will meander through markets picking their produce before they cook their dish, selecting the best quality they can find. It’s no secret good quality is what makes food taste best. And using filtered water as a quality ingredient is no exception.
The thing about this new tap is, not only did it instantly improve the appearance of my sink by replacing my old broken tap, it now provides us with delicious filtered water. Once upon a time I hated drinking tap water, the taste of it just did nothing for me and I only drank it for the hydration factor. Having a filter attached not only provides access to better quality drinking water, it also provides access to water as a quality ingredient when cooking. I fill my Nespresso machine with it, I use it to wash my vegetables and rinse my pasta. I mean let’s face it, if you use a supermarket brand olive oil it simply won’t give the same taste as a premium quality olive oil. It just won’t. So did this filtered water change the taste of the Home Made Lemon & Lime Syrup? It actually did.
I have this little bedtime habit whereby once I have brushed my teeth I head to the kitchen for a small glass of water. Lately, with my fancy new tap and the delight that is filtered water, I enjoy this habit even more. The taste is remarkably different to tap water, no doubt. And perhaps, just maybe, the fancy tap makes me feel a little fancy too.
This recipe is one of Gary Mehigan’s, you know him from MasterChef Australia. He gives a little insight into how filtered water brings out the best in food. I have to agree. To find out more about why cooking is better with BRITA or to check out more great recipes, head here.
Ingredients // makes 1 litre of syrup
1 kg castor sugar (you can also use brown rice syrup or a sugar substitute)
1 litre cold filtered water
1 small apple + 1 bunch of mint for garnish (I actually put thin slices of lemon and lime in the glasses instead of apple)
In a medium sized saucepan place sugar with the zest of 3 lemons and 2 limes.
Juice lemons and limes to make 500mls of juice, add 500mls of filtered water and stir half of this mixture in with the sugar and zest in the saucepan.
Place over a medium heat and gently bring to a simmer, stirring to dissolve the sugar.
Remove from the heat and add the remaining mixture. Cool the syrup and pour into a bottle with a rubber seal and cap. Store in the fridge for up to 1 week.
*You can strain the zest from the syrup before bottling (but why would you?).
To serve, pour cold filtered water into a jug and mix the lemon syrup in to taste. Add ice, fresh mint and few slices of lemon, lime and apple slices.