Nothing says summer like a tall, refreshing glass of lemonade. This delightful sipper isn’t just for kids. Sweet yet tart – this American staple is a blank canvas for creative flavor pairings.

Why not add some fizz to your lemonade by adding a big splash of sparkling berry water. Or instead of using traditional sugar in the base mix, add a touch of sweetness with organic agave or local honey.

Add a sprig of rosemary or a dash of rosewater or orange blossom water to your lemonade – it adds a lovely unique essence!

Or how about utilizing something totally unexpected….beets! My Beeting Heart Lemonade is the perfect combo of tart, sweet and citrus – a true flavor explosion! It’s also great with a splash of vodka or gin! The gorgeous pink hue is an added bonus.

Stay cool this summer!
-Kathy

Beeting Heart Lemonade
Makes about 8 cups

6 cups warm water
2 cups sugar
1/2 cup small-diced fresh beets
1 1/2 cups fresh-squeezed Sunkist® Lemon juice

Place the water, sugar, and beets into a sauce pan. Bring to a quick boil over high heat. As soon as mixture comes to a boil remove from heat. Let cool, then blend in a blender.

Strain beet syrup into a large pitcher, add the lemon juice, stir. Serve over ice. Store refrigerated for up to 5 days.

Rosemary Lemonade Cooler
Zesty lemon syrup and fresh rosemary make for a refreshing drink, perfect for outdoor entertaining. It’s also make a great summer cocktail by adding 1 – 1 /2 ounces of vodka per serving.

Makes 8 to 10 servings
Prep time: 30 minutes

3 Tbsp lemon zest
4 -6 large sprigs of fresh rosemary
2 cups sugar
2 cups water
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1 1/2 cups freshly squeezed lemon juice
3 cups water or sparkling water

Garnish: lemon wheel or wedges and small fresh rosemary sprigs

Combine the zest, rosemary, sugar, and the 2 cups of water in a saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.

Remove and discard rosemary from syrup. In a large pitcher, combine the cooled syrup, lemon juice, and the 3 cups of water (or sparkling water if serving right away). Serve over ice in a tall glass garnished with lemon wheels and rosemary.

Recipe developed by Kathy Casey Food Studios®

Ahhh…the smell of citrus. Is there anything better? Oranges, lemons, limes or grapefruits – all prized for their juice – but don’t forget about that zesty exterior!

The colorful peel of citrus is jam packed with flavor, nutrients, and can be used for so many things.

Why not make candied zest as a garnish in your next dessert or cocktail! Before squeezing – use a vegetable peeler to remove the colored zest then cut into thin strips (watch out for the white pith which can be bitter).

Bring 2 parts sugar and 1 part water to a boil in a shallow pan – add the citrus strips and simmer until it starts to resemble candy but is still pliable. Remove with tongs and set on a plate to cool – yum!

Or how about zesting some orange and lemon into a d’lish compound butter whipped up with some Thai sweet chili sauce and fresh ginger – perfect to top on chicken or grilled veggies when you’re looking for some extra flavor.

So go on, get zesty with it!
-Kathy

Triple Citrus Pepper Jelly Butter

This recipe makes a generous amount of butter, so try rolling it into a log, wrapping in plastic wrap and freezing. Then it’s ready to slice a piece off at a moment’s notice to top grilled chicken or fish or toss into sautéed veggies.

Makes: 2 cups, about 16 servings

Ingredients:
1 cup butter (2 sticks), softened
1 Meyer Lemon, zested and juiced
1 Blood Orange, zested and juiced
1 Lime, zested and juiced
1/2 cup red pepper jelly
1/2 teaspoon salt

Directions:
1. Combine all ingredients in a mixer or food processor and process until well mixed, about 10-15 minutes. If not completely combined, just keep mixing/processing; it will come together with time.
2. Store, tightly covered and refrigerated for up to 1 week or frozen for 3 months.

Recipe developed by Kathy Casey Food Studios® for Sunkist®

Everyone loves a great margarita! It’s been popular in the U.S. since the early 50’s, and there are a lot of opinions on what makes a great margarita.

A classic ‘rita is typically made with tequila, fresh lime, a touch of simple syrup or agave nectar, and triple sec or orange liqueur. Let’s review our options.

The Tequila choices are vast:
• Silver is ideal for a fresh, bright margarita or made with fresh fruits.
• Reposado is aged a minimum of 2 months – 12 months in wooden casks. This light aging process rounds out a few of the rough edges found in many unaged tequilas.
• Añejo is aged more than 1 year and wonderfully smooth. It’s best for sipping on their own, but use it in a margarita if you like or add it as a float for depth of flavor.

Margarita MUSTS include starting with a good tequila, using FRESH SQUEEZED lime juice, orange liqueur (triple sec, Grand Marnier, or Cointreau) or a squeeze of orange works great too. Now sweeten to taste with a touch simple syrup or agave nectar.

Some like salt rims; some do not. I’m 50/50 and like a half rim of salt (my preference being kosher). And of course, there are the “add-ins,” a splash of cranberry juice, pomegranate, fresh berries … the possibilities are endless!

Here is a basic margarita recipe you can get creative with:

Basic Margarita Recipe
Makes 1 cocktail

1 1/2 – 2 oz tequila of your choice
3/4 oz fresh squeezed lime juice
1/2 – 3/4 oz simple syrup or agave nectar (thinned out a bit)
1/4 oz orange liqueur (triple sec, Cointreau, or Grand Marnier)

Build drink in a cocktail shaker. Fill with ice, cap and shake.
Pour into a glass, garnish with a lime wheel, and enjoy!

Looking to try something new? Shake up my recipe for Poppy’s Margarita – found in my Sips & Apps cookbook. Spicy cocktails are hot! The counterbalance of sweet, sour, spice, and salt achieves a mouthwatering result.

Cheers to a great margarita!
–Kathy

Poppy’s Margarita
Makes 1 drink

Kosher salt for rimming glass (optional)
Lime wedge
1 1/2 ounces Sauza gold tequila
1 1/2 ounces Spicy Chipotle-Lime Sour
1/4 ounce triple sec or other orange-flavored liqueur (optional)

For garnishing
Lime wheel with a straw inserted through the middle

If desired, rim an old-fashioned glass with kosher salt, and set aside.

Squeeze the lime wedge into a cocktail shaker and drop in. Fill the shaker with ice. Measure in the tequila, sour, and triple sec, if using. Cap and shake vigorously. Pour into an old-fashioned or tall glass. Garnish as desired.

Spicy Chipotle-Lime Sour

Makes 3 cups, enough for about 16 drinks

1/4 teaspoon chipotle chile powder
1 cup sugar
1 cup water
1 1/2 cups fresh lime juice

In a small saucepan, combine the chile powder, sugar, and water and bring to a boil over high heat. Immediately remove from the heat and let cool to room temperature. Mix in the lime juice.

Transfer to a pretty bottle. Chill before using. The sour will keep for up to 2 weeks, refrigerated.

Recipe from Kathy Casey Sips & Apps