4 New Ways To Drink Your Lemonade
Pink Lemonade Pink Peppercorn Sorbet
This summer, let your tastebuds think pink. This pink on pink sorbet is bright, spicy, and just a touch sweet.
How To: Pink Lemonade Pink Peppercorn Sorbet
Makes 2 pints 1 3/4 cups water 2 cups sugar 1 cup strawberries, roughly chopped 2 cups freshly squeezed lemon juice 2 teaspoons pink peppercornsIn a small saucepan over medium heat, combine the water, sugar, and strawberries and boil until the sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Stir in the lemon juice, strain then pour into the bowl, add pink peppercorns, and chill completely in the fridge. Add to an ice cream maker and churn according to manufacturer instructions. When the sorbet has frozen into ice crystals (it will still seem quite soft), transfer to a storage container, cover tightly and freeze until ready to serve. The sorbet will solidify in the freezer.
For a refreshing drink with a little bit more going on, I threw some greens into my lemonade and switched out sugar for low glycemic (and brown sugar tasting) agave nectar. The result is a bright, zesty drink that is perfect on a hot day. Enjoy!
How To: Green Lemonade
For 1 1/2 quarts Lemonade 1 cup lemon juice (about 6 lemons), fresh squeezed and lemon peels reserved 2 cups hot water 2 cups cold water 5 pieces of kale, ribs removed Small handful of parsley Small handful of mint 3 tablespoons agave nectarJuice the lemons. Put all of the used halves into a bowl and cover with 2 cups of hot water. Let it sit for about 10 minutes. The hot water pulls all of the natural oils out of the lemon skins and adds so much flavor. Strain into a blender and add the lemon juice, cold water, kale, parsley, mint and agave. Puree fully and strain. Pour into a pitcher and chill in the fridge until ready to serve.
Lavender Lemon Ice
Do you remember those frozen lemonades at the amusement park? They came with a straw with a little spoon at the end, and you’d sip the melted lemonade from the straw, and then scoop the leftover ice? Well, this, along with mouth puckering Sicilian granita, are the inspirations for this easy dessert/cocktail. No ice cream machine, no fuss, just an ice cube tray and a blender. I did this version with lemon and lavender, but you could do lime and mint for frozen mojitos, or coconut milk and pineapple juice for an easy pina colada. So many fun options with this one.
How To: Lavender Lemon Ice
For 2 2-3 lemons, peeled and then juiced (about 2/3 cup juice) 1 cup water 1/2 cup white sugar 1 tablespoon lavender flowers Vodka or gin to tasteCombine lemon peels, sugar, water, and lavender in a pot over medium heat, stirring until sugar is dissolved, about 10 minutes. Take off heat and let the syrup cool. Once room temp, strain, add the lemon juice, stir together, and pour into one ice cube tray.To serve, crush the ice cubes in a blender or food processor, and top with vodka or gin.Serve in deep cups with spoons and straws. Enjoy!
Pretty Lady Lemonade
Melon and rose is not only a sexy sounding combination, but it’s also a beautifying combination. Rosewater, an ancient Persian tincture, is celebrated for its toning and moisturizing properties and when combined with the beta-carotene from the cantaloupe, Pretty Lady Lemonade becomes exactly that.
How To: Pretty Lady Lemonade
For 5 cups Lemonade 1/2 cup meyer lemon juice (about 3 meyer lemons), fresh squeezed (or regular lemons if you can’t find meyer lemons, which have a bit more sweetness) 1/2 cup lime juice (about 5 limes), fresh squeezed 2 cups hot water 2 cups cold water 4 cups chopped ripe cantaloupe melon 1/4 cup rose syrup (recipe below)Juice the meyer lemons and limes. Put all of the used halves into a bowl and cover with 2 cups of hot water. Let it sit for about 10 minutes. The hot water pulls all of the natural oils out of the meyer lemon and lime skins and adds so much flavor. Strain into a blender and add the lemon and lime juice, cold water, melon, and rose syrup. Puree fully and strain. Pour into a pitcher and chill in the fridge until ready to serve.Rose Syrup 1/4 cup water 1/2 cup white sugar 1 teaspoon rosewaterIn a small pot, stir together the water and sugar. Heat the mixture on medium for about 10 minutes, until the sugar is dissolves and the liquid is clear. Take off the heat, stir in the rosewater, and set aside.