Wednesday, June 30, 2010

Sweet Tart Lemonade: 3 Variations, by the pitcher, by the glass

Happy Independence Day!
  Steaks: Marinating
Potato Salad: Made
Lemonade: Yes, please!
Sweet Tart Lemonade
Yield: 7 cups
2 cups Simple Syrup (recipe follows)
1 ¾ to 2 cups fresh lemon juice
3 cups cold water

• Combine all ingredients, stirring well. Serve over ice.

Lemonade by the Glass: Combine 3 tablespoons Simple Syrup, ¼ cup fresh lemon juice, and ¾ cup cold water, stir well.

Simple Syrup
Yield: 2 cups
1 cup water
2 cups sugar
¼ teaspoon lemon juice

• Combine all ingredients in a small saucepan; cook over low heat until sugar dissolves. Bring to a boil; reduce heat, and simmer 1 minute. Remove from heat and cool. Store in an airtight container at room temperature up to 2 weeks.

Simple Syrup Variations: (I used the mint syrup to make Mint-Lemonade; it was delicious, refreshing and cool.)

Mint Syrup: Add 1 cup loosely packed mint leaves to saucepan; cook as directed. Cool. Remove and discard mint.
Ginger Syrup: Add ¼ cup chopped fresh ginger to saucepan, and cook as directed. Cool. Remove and discard ginger; use syrup immediately. Do not store.
Berry Syrup: Substitute ½ cup seedless raspberry or strawberry jam for ½ cup sugar; cook as directed. Cool.

1 comment:

dcn said...

Your blog is excellent, pictures are professional, it should be a magazine. DCN