Getting Your Sour Fix in Victoria

I love to make my lips pucker and my eyes water with sour sensations, but I find I’m often alone in the quest for tart edibles. While my friends and family have finally accepted my strange food craving—this Christmas they gifted me with a bottle of lime juice—I’d like to convert a few more sour fiends into my group. 

Citrus Drinks

Of course, the obvious choice for making any dish sour is the addition of citrus. Lemon. Lime. Orange. Grapefruit. As my Christmas gift proves, I’m a lime lover. I’ve realized I order food based on garnishes, most importantly a lime wedge. The same goes for drinks. I’m partial to gin and tonics, which satisfy my need both for a lime garnish and for overall tangy taste. A step better is a Tom Collins, which combines gin with lemon juice, simple syrup, and tonic water for the ultimate sour cocktail. A true patio drink. For those looking to mix up a batch, I suggest Victoria Gin and fresh-squeezed lemon juice.

For a non-alcoholic alternative, I mix up jugs of limeade with fresh mint. If it were socially acceptable for adults to set up suburban lemonade stands, I’d have my mint limeade on every corner.

For a glass, you’ll need lime simple syrup, fresh-squeezed lime juice and mint leaves. The secret to successfully sweetening any cold beverage is simple syrup. Infusing the syrup with lime zest deepens the citrus flavour and perfumes the drink.

First, zest one lime and combine with equal parts water and sugar (a good starting point is a cup of each). I prefer to zest the lime in strips, which makes straining the syrup dead simple, but a regular zester works just as well.

Bring the mixture to a low boil, and then turn the heat down, leaving over direct heat until all sugar has dissolved. Remove from heat and allow to cool. Strain out the lime zest.

In a tumbler, combine one tablespoon of lime simple syrup with two tablespoons of lime juice over ice. Top with cold water to taste. Stir in mint and garnish with a lime slice (or two).

Simple syrup will keep in the fridge for a month or two in a well-sealed bottle.

Ordering Out

My travels through Mexico might be what started my sour obsession. In North America, typical tabletop condiments include ketchup, HP sauce, and salt and pepper. In Mexico, bowls heaped with lime wedges is the norm. Street tacos, cane sugar cola, and salsa all tasted better doused in lime juice. I’ve continued this practice back home, opting for vinegar or citrus in lieu of salt.

When I’m feeling restless for Mexico, I wander down to Herdande’z Cocina  (Twitter) for their slow food tacos and huaraches. Pro tip: order a side of limes and cilantro for the ultimate sour experience.

Sour Skincare

I’m a believer in what goes on my body should be as healthy as the food I eat. Local skincare company Two Blooms Design Studio offers a dizzying array of sour-inspired skin care options. I’m excited about their zest soap, made with grapefruit and vanilla, and their crimson crush lip tint in lemon lime flavour. Now I can make my lips pucker any time!

Two Blooms products are organic and only use essential oils. Find them online at etsy; at the Victoria Public Market on Wednesdays, Saturdays, and Sundays; or Moss Street Market on Saturdays.