Top ades: Lemonade recipes to freshen up your summer
Rocky Mountain News
Published June 24, 2008 at 3 p.m.
Updated June 24, 2008 at 6:03 p.m.
This simple lemonade marries the wonderfully complementary flavors of fresh ginger and sweet honey.
Sparkling Ginger Lemonade
Serves 5
2 cups water
1 cup honey
2 tablespoons minced fresh ginger
2 cups club soda, cold
1 cup freshly squeezed lemon juice
* In a small saucepan, combine the water, honey and ginger.
* Bring to a boil, then remove from the heat, cover and let steep for 10 minutes.
* Place a mesh strainer over a bowl and strain the mixture into it, discarding the ginger.
* Transfer the mixture to a pitcher and cool completely.
* Stir in the soda and lemon juice.
* Serve over ice.
- April/May issue of Taste of Home magazine
Nutritional information per serving: 218 cal., 0 fat, 0 chol., 60 g carb., 0 pro., 0 fiber, 26 mg sodium
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This basic recipe starts with a simple syrup that can be made ahead and refrigerated up to a month. Having some on hand speeds the process of making fresh lemonade.
Old-Fashioned Lemonade
Serves 8, makes 2 quarts
For the sugar syrup:
Grated zest of 2 lemons
2 cups sugar
2 cups water
For the lemonade:
2 cups freshly squeezed lemon juice (about 12 lemons), with half the rinds reserved and roughly chopped
3 cups cold water
* To make the sugar syrup, in a medium saucepan combine the zest, sugar and water.
* Bring to a boil over medium heat, stirring to dissolve the sugar.
* Remove from heat, cover and let steep for 15 minutes.
* Transfer the syrup to a 2- quart pitcher.
* Let cool.
* Add the lemon juice, chopped lemon rinds and cold water.
* Stir well to combine.
* Chill until very cold.
* Serve over ice.
- Fred Thompson's Lemonade (Harvard Common Press, 2002)
Nutritional information per serving: 210 cal., 0 fat, 0 chol., 55 g carb., 0 pro., 0 fiber, 5 mg sodium
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This bracingly tart and chilly lemonade is perfect for a steamy day. For a creamy version, use vanilla ice cream instead of lemon sherbet. Lime sherbet also would be a nice alternative.
Lemonade Float
Serves 1
2 tablespoons powdered lemonade mix
Ice (optional)
1 1/4 cups seltzer water
1/3 to 1/2 cup lemon sherbet
Lemon wedges, for garnish
* In a tall glass, place the lemonade mix and ice (if using).
* Add the seltzer water and stir until the powder is dissolved.
* Float a large, rounded scoop of sherbet on top of the lemonade.
* Serve with a straw and lemon wedges.
Nutritional information per serving: 197 cal., 1 g fat (0 sat.), 0 chol., 45 g carb., 0 pro., 2 g fiber, 67 mg sodium
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Vanilla is prized for its ability to bring subtle changes to many recipes. Though this recipe uses frozen lemonade concentrate as a shortcut, Fred Thompson, author of the cookbook Lemonade, doesn't recommend cutting corners on vanilla: Use vanilla beans for the most unadulterated vanilla flavor, or pure vanilla extract.
Vanilla Bean Lemonade
Serves 8, makes 2 quarts
12-ounce can frozen lemonade concentrate, thawed
6 cups cold water
1/3 cup sugar
1/4 teaspoon kosher salt
2 vanilla beans or pure vanilla extract, to taste
2 large lemons, quartered and seeded
* In a 3-quart pitcher, combine the lemonade concentrate, water, sugar and salt.
* Stir until the sugar is dissolved.
* If you're using vanilla beans, split the beans lengthwise down the middle and scrape out the seeds into the lemonade mixture. Discard the beans.
* Stir until the seeds have separated.
Alternatively, add vanilla extract to taste.
* Let the lemonade steep for at least 10 minutes.
* Strain the lemonade, if desired, through a fine-mesh strainer to remove any vanilla-bean residue.
* Squeeze each lemon wedge into the pitcher, then add the rinds.
* Chill until very cold, and serve in tall glasses over ice.
- Fred Thompson's Lemonade, Harvard Common Press, 2002)
Nutritional information per serving: 110 cal., 0 fat, 0 chol., 29 g carb., 0 pro., 0 fiber, 67 mg sodium
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The fresh taste of watermelon livens up this lemonade recipe. Adjust the sweetness by experimenting with the amount of honey.
Watermelon Lemonade
Serves 4
11/2 pounds sliced seedless watermelon, rind removed
Zest of 1 lemon
3/4 cup freshly squeezed lemon juice
1/2 cup honey
11/2 cups cold water
1 lemon, thinly sliced, for garnish
* In a food processor, puree the watermelon until very smooth.
* Set a mesh strainer over a bowl and pour the pureed watermelon through it.
* Stir pulp to let as much liquid as possible drain into the bowl. Discard pulp.
* Pour the watermelon juice into a large pitcher and add the lemon zest. Set aside.
* In a small bowl, whisk together the lemon juice and honey until honey dissolves.
* Stir this mixture into the watermelon juice, then stir in the water.
* Cover and refrigerate until very cold.
* Serve over ice and garnish with lemon slices.
- Rozanne Gold, The Oprah Magazine Cookbook, Hyperion, 2008
Nutritional information per serving: 190 cal., 0 fat, 0 chol., 51 g carb., 1 g pro., 1 g fiber, 6 mg sodium
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