Tuesday, June 7, 2011

Ooo La La Lemonade!

It’s hot here in Greenville, SC. Real, real, hot. So hot, as a matter of fact, that the thought of shaving my head crosses my mind at least once daily. And when it gets that hot around here there is only a couple things that will cool you down.

Top of the list would be a backyard pool oasis or a wonderful boat ride on the lake- but because I have neither pool nor boat, I am going for number three. Lemonade!!!

And although the classic yellow is always a favorite, there is an entire rainbow of flavors to explore. Below are some I have been experimenting with, so take a big gulp and refresh yourself. It’s gonna be a hot one!

Best Lemonade Ever!

1 ¾ cups white sugar
8 cups water
1 ½ cups lemon juice

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
3. Chill in refrigerator or pour over ice and enjoy. For picnics or serving outside fill mason jars with lemonade and lemon or orange slices, screw lid on tight, and chill on ice until ready to drink. Cute and tidy!

Raspberry Lemonade

¾ cup fresh or thawed frozen raspberries
9 cups water
2 cups freshly squeezed lemon juice (about 12 lemons)
2 cups superfine sugar

1. Puree the raspberries in a blender and strain through a fine sieve into a pitcher.
2. Add the remaining ingredients and whisk together until the sugar dissolves.
3. Serve over ice. Garnish with fresh raspberries and/or mint leaves for added flare.

Original recipe from Diane Murphy

Watermelon Lemonade

½ cup white sugar
½ cup water
4 cups cubed watermelon
3 cups cold water
½ cup fresh lemon juice
6 cups ice cubes

1. Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve.
2. Bring sugar and 1/2 cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice.
3. Divide the ice into 12 glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade.
4. Gently stir before serving. And garnish with small watermelon pieces, mint, or lemon.

Original recipe from All Recipe

1 comment:

  1. This sounds sooooo good! It is a little roasty toasty outside, perfect for lemonade. I love the mason jar serving idea, too.