Today's afternoon tea:
Mexican hot chocolate snickerdoodles from the forthcoming Vegan Cookies Invade Your Cookie Jar, and homemade rosewater lemonade.
Inspired by the lemonade at Mezza, my rosewater lemonade is so easy to make. I don't have an exact recipe, but I dissolve about a third of a cup of sugar in some boiling water in a two-litre jug, then add the juice of three lemons and a decent slosh of rosewater, then fill the rest of the jug up with cold water. I like my lemonade to be nice and tangy and not too sweet, so this recipe works well for me.. it can obviously be adapted to suit your tastes.
(PS.. do you like my special favourite HSM glass?)