Frozen Blackberry Lemonade

It has gotten hot! Signaling the time for cooling drinks. Frozen lemonades, refreshing in taste, temperature and texture, are great for kicking off the season. Blended with blackberries and made with honey, may even be pretty healthy for you.

Frozen Blackberry Lemonade
12 ounces frozen blackberries
4 medium lemons
3 to 6 tablespoons honey (how sweet do you like your lemonade?)
4 cups cold water (use carbonated water if desired)
Place 1/2 the berries in a blender container. Wash two lemons well under running water. Zest one lemon over berries. Squeeze the juice of the zested lemon and one other into the blender container. Add 1/2 the honey and then 1/2 of the water. Place cover on blender and blend until smooth. Pour into a serving pitcher. Repeat with the other half of ingredients. Serve right away.

Hints: There are seeds. The blackberries are loaded with them and I don't strain the lemonade, although you could if the seeds are a concern for you. Use room temperature lemons to get the most juice out and make sure you strain the lemon seeds out. I have used commercially frozen blackberries and have frozen my own for this recipe. Layer fresh blackberries on a wax paper lined tray and pop in the freezer for an hour or two. Once frozen, place them in a zip top bag and remove as much air as possible. They will keep for several months.

It's a hit! Sophie and Robby are working on their third cups here.

More Snow Cone Syrups

Happy 4th of July! Or as my son-in-law says, "Happy 'Mer'ca Day." Here are two more snow cone syrups I have been using with my new ice shaver. These are also great as Italian sodas but you may want to have those on Italian Day--just saying.

Mandarin Vanilla Bean Syrup
2 cups sugar
1/2 vanilla bean
3 mandarin oranges
1 cup water
3 tablespoons white corn syrup
1/8 teaspoon salt
Place sugar in a medium sauce pan. Split vanilla bean in half length wise and scrape the seeds into the sugar. Drop the pod in as well. Slice the oranges into 1/4 inch thick slices and add to sugar. Stir in water, corn syrup and salt. Bring to a boil over medium high heat, stirring often. Reduce heat to maintain a simmer and cook for 5 minutes. Remove from heat and allow to come to room temperature. Remove vanilla pod and oranges slices. Place in a covered container and store in the fridge. 

Lemon Blueberry Syrup
2 cups sugar
2/3 cup blueberries
1 large lemon
3/4 cup water
3 tablespoons white corn syrup
1/8 teaspoon salt
Place sugar in a medium size sauce pan. Add blueberries to pan. Slice lemon about 1/4 inch thick and add to pan, removing seeds if possible. Stir in water, corn syrup and salt. Bring to a boil over medium high heat, stirring often and mashing berries. Reduce heat to a simmer and cook for 5 minutes. Allow to cool to room temperature and then pass through a fine mesh strainer, pushing berries through with the back of a spoon. Discard lemon and berry pulp. Place syrup in a covered container and store in the fridge.

Hints: I used fresh blueberries but frozen would probably turn out the same. Simple syrups are just water and sugar boiled with flavoring agents. The corn syrup to help prevent crystalization. Choose any flavor or flavor combo you can think of. I am going to try Kiwi soon and something with lavender. I have also been thinking about mint with peach or pear.

I'll let you know if I get a great flavor when experimenting and you do the same for me. Enjoy the fireworks today!
 

Snow Cone Syrups

I bought an ice shaver (snow cone maker) this year. I also purchased some of the flavored syrups that were marketed along side it. They were...OK...if you're a kid. They weren't great. Lots of artificial flavors and dyes. So here are a couple of healthier versions, still loaded with sugar so not actually healthy but all things in moderation, right? A snow cone can make the miserable heat a bit more tolerable. These syrups work well in sparkling water--add some cream for Italian Cream Sodas. Check out this post for two more flavors.

Strawberry Basil Syrup
2 cups strawberries, washed and hulled
2 tablespoons chopped fresh basil
2 cups sugar
2 cups water
3 tablespoons white corn syrup
pinch of salt
In a medium size sauce pan, combine strawberries, basil and sugar. Mash with a potato masher until strawberries are broken down. Stir in water, corn syrup and salt. Bring to a boil over medium high heat. Reduce heat to maintain a simmer and cook for 5 minutes. Remove from heat and blend with an immersion blender (or transfer to a blender container). Allow to come to room temperature. Place a mesh strainer over a bowl and pour syrup through stainer into bowl. Stir to help the syrup pass through the mesh. Discard any solids left in strainer. Store syrup in a covered container in the refrigerator. Serve with snow cones, Italian sodas, on crepes or ice cream.

Lime Ginger Syrup
2 cups sugar
3 tablespoons white corn syrup
2 cups water
1 tablespoon freshly grated ginger root
1 lime, sliced thinly
pinch of salt
Combine all ingredients in a medium size sauce pan. Bring to a boil then reduce heat to maintain a simmer. Cook for 5 minutes then remove from heat. Allow to cool to room temperature, remove lime slices and chill in a covered container. Use for snow cones, Italian sodas or for punch.

Hints: The corn syrup will help prevent crystallization as the syrup chills. These syrups can be stored for 2 weeks in the fridge. You can choose how much syrup you use on the snow cones. I like to serve mine in a mug with a handle so that my hands don't get too cold.

I didn't like snow cones until this year. But when I went to the zoo with Sophie, Robert and Stella we shared one and then I saw the machine for sale and now I'm nuts about them! Next up I'm going to try a blueberry lemon syrup. I would love suggestion for new flavors...

Refreshing An Old Standby

Ginger Lemonade (or Limeade)
1 part lemon juice (or lime juice)
1 part ginger simple syrup*
2 1/2 parts water
1/2 part ice
Raspberries for garnish
Mix all ingredients in a glass or container and enjoy!

*Ginger Simple Syrup
2 cups water
2 cups sugar (white or raw)
1 inch piece of fresh ginger root cut into 8 slices
Mix together in a sauce pan and bring to a boil. Cook for 3 minutes. Remove from heat and allow to return to room temperature (about 2 hours). Discard ginger pieces (or chop and use in another recipe). Place syrup in a covered container and refrigerate for at least 2 hours. This syrup will keep in the fridge for several weeks.

 Hints: It is great to use fresh juice but bottled turns out nice, too. The ice will melt and you will end up with 3 parts water to 1 part juice and 1 part syrup. Sometimes when I make the ginger syrup, I will use 6 cups each water and sugar with 3 inches of ginger, sliced 1/8 inch thick, which is 1/2 inch per cup of water. The flavor will change in a great way if you use raw sugar rather than white. I don't peel the ginger root, but you can if you like. I use this syrup in Italian sodas, banana bread, smoothies, cobblers etc.

Ginger is such a fabulous addition to citrus. It is also soothing for stomach upsets. It just makes my tastebuds happy, happy, happy.

Jumping on the Band Wagon

I know that many of you may already have jumped on the Spinach Smoothie band wagon. If you haven't, here is my version. I think you'll find it delightful!

Smooth Breakfast
3/4 cup frozen strawberries
3/4 cup lightly packed fresh spinach
3/4 cup Greek yogurt
3/4 cup coconut water
1/2 a medium banana
2 tablespoons ground flax seed
2 tablespoons honey (or more--to taste)
1 teaspoon freshly grated ginger root
Place all ingredients in a blender in order listed. Blend until very smooth and spinach bits are indiscernible. Pour into a tall glass to serve. Makes one or two servings.

Hints: Don't feel bad if you drink the whole thing! A serving of veggies along with one or two servings of fruit and the great health benefits of coconut water, Greek yogurt and flax seed--what more could you want to start the day off right? Well, I sometimes have a slice of whole wheat toast with my breakfast smoothie. This also makes a great snack later in the day. Update: Neal tells me this is a bit too tart for his liking--more honey for Uncle Neno next tme!

Some band wagons are not worth getting on. Some are optionally good. Healthy eating is one we all would do well to jump on. But be smart about what you choose to believe--check out reputable sources for accurate information and pay attention to what your own body has to tell you about how you are feeding and treating it. Here's another plug for my go to source on all things nutrition related, The Nutition Diva.  I like listening to her pod casts when I exercise.

Refreshingly Strawberry

Strawberry Slush
3 cups frozen strawberries
3 cups club soda
1/3 cup sugar
1 teaspoon vanilla
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
lemon slices for garnish
Combine ingredients in a blender container. Blend until smooth, stopping and stirring mixture as needed. Pour into glasses and garnish with lemon slices.

Hints: It takes a bit of working to get the strawberries all smoothed out. Just stop the blender and scrape down the sides and blend some more. I use commercially frozen strawberries but you can easily do your  own. Try orange or grapefruit instead of the lemon--it's good!

This is another great cool down treat for the end of summer. It also works in the early spring when strawberries are a given. Sophie and I came up with the initial concept many years ago and it is a classic. Here's to cooling off with taste!

Rosemary Lemonade

This recipe is super simple and super wonderful! Inspired by my daughter-in-law, Kourtney, who makes great lemonades, this is my version of lemonade with just the right touch of herb and sweetness.

Rosemary Lemonade
8 cups water
1 cup honey
4 four inch sprigs fresh rosemary
1 1/2 cups lemon juice
6 cups ice
cold water

At least 2 hours before serving, combine 8 cups water with honey in a pan and add rosemary. Bring to a boil, then remove from heat. Transfer to a large mixing bowl and place in freezer for one hour. Remove rosemary and chill an additional hour or until thoroughly chilled. To serve, pour over ice and add additional cold water to dilute if desired.

Hints: Using fresh lemon juice is best but bottled is OK too. This also works great with limes or a combo of lemons and limes. You can use agave or sugar as the sweetener instead of honey and get a slightly different flavor. Lavender lemonade is also delightful - just use lavender sprigs instead of the rosemary. I also like adding some crushed strawberries (about 2 cups) and a few fresh basil leaves to the pitcher before pouring in the lemonade. You can make this the day before and chill in the refrigerator rather than the freezer but, be sure to remove the rosemary after an hour or it will be too strong a flavor.

Summer can get pretty long feeling in late August. A refreshing treat often seems in order and whats more refreshing than a great citrus drink? I know, a trip to Glacier Nation Park!

Drink Up & Cool Down

Orange July S
6 ounces frozen orange juice concentrate
1 cup water
1 cup milk
1/3 cup powdered milk
3 tablespoon sugar
1 1/2 teaspoons vanilla extract
1 cup ice cubes
Place all ingredients in a blender and blend on high until smooth. Serve with a twist of orange peel if desired. Serves 2 to 4 people.

Hints: Make just before serving as this will not hold well. We usually end up making two batches.

(It really does taste like the mall chains' version.) This is a modified version of a recipe that my friend Laurie gave me about 30 years ago. My family has enjoyed it all these years. Thanks Laurie!

Autumn Goodness

They say that Breakfast is the most important meal of the day...I believe it! I always feel better if I get a nutritious blast after a bit of exercise. Here is a quick, easy and healthy start perfect for an Autumn morning. Serves two--
Pear Ginger Smoothie
2 cups plain yogurt
3 to 4 tablespoons honey
1 small ripe banana
1 large ripe pear, cored but not peeled
3/4 cup orange juice
3 to 4 tablespoons ground flax seed
1 teaspoon freshly grated ginger root
Place ingredients into a blender container in the order listed. Process, scraping down sides as needed, until thoroughly combined and smooth. Pour into glasses and serve right away. 

Hints: Use regular yogurt, not the thick Greek kind for this recipe. Use more or less honey depending on the ripeness of the fruit. The ginger root can be grated on a microplaner without peeling it first, just make sure it has been washed. The flax seed will make the mixture congeal if left for long, so drink it soon after blending it. Substitutions for different times of the year: fruit-- berries, kiwi, mango, papaya, pineapple, peach, apricot, etc.; juice-- cranberry, apple, grape, nectar, etc; ginger-- cinnamon, clove, nutmeg, allspice, cardamom, etc.

I require variety in my breakfast routine or I get sad. About once a week I get this recipe out and fire up the old blender. Bill usually indulges with me on these days. The major idea is to have a bit of protein and a bit of healthy fat along with some carbs. This smoothie does that on it's own but I generally have a piece of whole grain toast as well. A serving of calcium with live cultures, one or two servings of fruit and all the benefits of flax seed, honey and ginger in a single glass! What's not to love?