Life in the Slow Lane

August 8, 2008

Lemonade recipes to coll down this summer

Filed under: Life — pauljlane @ 11:57 am

As promised in Sunday Lifestyle, here are some lemonade recipes courtesy of Gannett News Service.
2 cups fresh blueberries, picked over for stems
one-half to three-fourths cup granulated sugar, depending on the sweetness of the blueberries
1 cup freshly squeezed lemon juice (about 6 lemons)
2 cups cold water
superfine sugar, if needed
Taste one of the blueberries to determine its sweetness. In a blender or food processor, process the blueberries and granulated sugar until smooth. Strain the puree through a fine-mesh strainer into a medium-size bowl, stirring and pushing on the puree to get all the juice.
Pour the blueberry juice into a 1-quart container. Add the lemon juice and water and stir or shake to combine. Check for sweetness, adding superfine sugar to taste, if needed.
Chill until very cold and serve over ice.
Makes 1 quart.
Source: “Lemonade” by Fred Thompson (The Harvard Common Press, 2002, $12.95).

3 or 4 lemons or more, to taste
2 oranges
1 cup sugar or more, to taste
Microwave fruit for 10 seconds, then roll them on the counter to prepare them for juicing.
Juice the lemons. Remove the seeds.
Take a few pieces of rind from each lemon, scraping off the membrane, and drop them into your gallon jug or pitcher with the juice.
Juice the oranges. Remove the seeds.
Add a few pieces of orange rind along with a few pulpy pieces of the orange to your pitcher, along with the juice.
Add the sugar. Fill your pitcher or jug halfway with water and stir (or shake, if your jug has a lid). Top off with water and taste; add sugar or lemon juice if you wish to adjust the flavor.
Serve cold.
Makes 1 gallon.
Source: Kathy Miller of West Melbourne, Fla.

3 and one-half cups cold water
1 cup packed fresh basil leaves
three-fourths cup granulated sugar
1 cup freshly squeezed lemon juice (about 6 lemons)
one-fourth cup freshly squeezed lime juice (about 2 limes)
Small sprigs fresh basil for garnish (optional)
In a small saucepan, combine 2 cups of the water, the basil leaves and sugar. Bring to a gentle boil over medium heat, stirring until the sugar is dissolved. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Remove from the heat and let cool for about 30 minutes.
Strain through a fine-mesh strainer into a 1 and one-half-quart container. Add the lemon juice, remaining 1 and one-half cups water and lime juice. Stir until well blended.
Chill until very cold. Serve over ice, garnished with a basil sprig, if desired.
Makes about 1 quart.
Note: The basil infusion can be made without the sugar, and refrigerated lemonade (homemade or store-bought) can be used in place of the 1 and one-half cups water and lemon and lime juices, or just to taste. The infusion will keep for up to 3 days in the refrigerator. The addition of vodka makes for a nice cocktail.
Source: “Lemonade” by Fred Thompson.


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