HomeTagsPosts tagged with "lemon"


We're partial to the odd (read: good few) gin and tonics here in Shemazing! HQ, so when we came across Lemon Drizzle Gin, we jumped for absolute joy.

Rolling out to Marks & Spencer stores next week, the sweet alcoholic drink comes in at 40.4 percent and is said to taste like "a glaze of biscuity sweetness on the nose reminiscent of the golden crisp top of a lemon drizzle cake." Mmmm…

Oh, but that's not all. It continues… "Followed by a fresh, zesty, warming zing and a beautiful liquorice-laced finish."

We're totally sold.

Made by Sipsmith and its master distiller Jared Brown, he said of the new drink, "Everything we produce at Sipsmith celebrates the depth of thought and creativity that goes into creating gin of uncompromising quality, like our London Dry Gin.

"We follow a modern-day expression of traditional distilling, by carefully crafting unexpected flavours on our 50 litre copper still, Cygnet, and in turn only release the editions that reflect the quality we're obsessed with."

Anyone else going to be at M&S first thing Monday?

Lemon Drizzle Gin is available acorss M&S stores from Monday 26 September and comes in just under €30.


Lets admit, we all like to add a slice of lemon to our water, or lime to our gin and tonic. 

Well, as refreshing as this burst of citrus may be, it turns out that it is such a BAD idea. 

When you really think about how clean fruit slices are in your local pub, you may never look at a drink the same way again.

The Journal of Environmental Health did research into this important matter in 2007, and the results were GROSS. 

The scientists swabbed lemon slices from drinks at 21 different restaurants.

What did they discover? 70 percent of the swabs produced some sort of microbial growth, including 25 different microbial species.

The worst part is that these growths are really dangerous, and "have the potential to cause infectious diseases."

A germ specialist spoke about this matter to Elle.com, and said that "People are touching the lemon in your glass, handling it, cutting it."

"People then pick up those slices at a later point in time and drop them into a drink or put them on the rim of a glass, so you can easily see how those lemon slices and lemon wedges can be contaminated."

It's safe to say, our lemon drinking days are OVER. 



Hiccups are probably one of the most annoying things in the world. And when you get them, it seems like they will just NOT go away. 

But the next time you get a bout of involuntary respiratory spasms, try to cease them with a bottle of bitters and a lemon. 

Bartenders swear by this trick because they always have a bottle of bitters on hand. And how does it work, you ask?

Slice a lemon into a wedge and douse several drops of bitters on top. Then either chew or eat it for a minute or so. 

If the taste is too sour for you, you can sprinkle a little sugar on top too. And that's it ladies – no more hiccups!

The cure has apparently been around for a good while, but never really took off because of other theories – holding your breathe and drinking water backwards, we're looking at you. 

And hey, you can then make a tasty drink out of what's left!


These delicious cupcakes are not only easy to make but can also come in handy for that perfect lunchtime treat.

What you’ll need:

  • 225g self-raising flour
  • 175g golden caster sugar
  • zest from 2 lemons
  • 1 tbsp. of poppy seeds
  • 3 eggs
  • 100g natural yoghurt
  • 175g butter, melted and cooled a little

What you’ll need to do:

  1. Heat your oven to 180°C and line a 12-hole muffin tin with cupcake or muffin cases.
  2. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yoghurt, then add the mixture into the dry ingredients with the melted butter.
  3. Use a wooden spoon or whisk until the mixture is lump-free, then divide between the cases.
  4. Bake for 20-22 minutes until a skewer poked in comes out clean – the cakes will be quite pale on top.
  5. Cool for five minutes in the tin, then carefully lift onto a wire rack to finish cooling.

Garlic, yoghurt, lemon and fresh mint make a delish dip to serve with pitta bread, crisps, crunchy carrots or your favourite kebab.

And the recipe couldn’t be simpler!

What you’ll need:

  • 2 garlic cloves
  • Salt, to taste
  • 300g natural yoghurt
  • 1 lemon juice only
  • small handful mint leaves, chopped

What you’ll need to do:

  1. Crush the garlic with a little salt in a pestle and mortar to make a paste.
  2. Add the yoghurt and lemon juice and stir well. Stir through the mint. And it’s ready to serve!


Trust Solange Knowles to give us major bag envy with her lemon-shaped bag!

Beyoncé’s little sister is pictured above rocking her Kate Spade New York Via Limoni Lina bag at a Q&Q launch event in New York at the weekend, and it’s just mouth-watering!

However, she’s not the only celebrity to be sporting this juicy colour-popping trend.

Lauren Pope, Zoe Hardman and TOWIE’s Jessica Wright have all been spotted out and about with lemon shaped bags recently.

If your budget doesn’t stretch to Solange heights – her bag costs $348 – Lauren and Zoe’s New Look clutch bag comes in at a more reasonable price.

There’s also an orange slice and watermelon segment due to hit stores in a matter of days too, costing €12.



This is a really easy dinner to throw together after a long day at work.

Serves One

What you’ll need:

  • 75g wholewheat spaghetti
  • Juice and rind of one lemon
  • 2 tbsp fresh basil, finely chopped
  • 1 garlic clove
  • 1 tbsp olive oil
  • handful of breadcrumbs
  • Sprinkle of feta (optional)

What you’ll need to do:

  1. Cook the spaghetti as instructed on the packet and set aside.
  2. In a frying pan heat the olive oil and add the garlic, soften.
  3. When the garlic has softened add the breadcrumbs and combine so they soak up the oil and garlic flavours.
  4. Squeeze in the lemon juice and add the rind, heat for a further 5mins.
  5. Combine the spaghetti and the breadcrumb mixture.
  6. Stir in the chopped basil.
  7. Sprinkle the feta over the dish, if using.
  8. Enjoy!