Summer Lemonades

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®

Posted by Kathy on May 31st, 2018  |  Comments Off on Summer Lemonades |  Posted in Dishing with Kathy Casey Blog

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