No matter where you live, Spring begins today. Many are still seeing snow on the ground and probably more in the near future. But the signs of Spring are already popping up. Gardens are being started as we look forward to the best of the season fruits, vegetable and herbs.
Fresh Peach Lemonade
4 cups water
2 cups coarsely chopped peaches
3/4 cup sugar
1 cup Rykoff Sexton fresh squeezed Meyer lemon juice
4 cups ice
1 peach for garnish, cut into 8 wedges
combine the first 3 ingredients in a medium saucepan over medium-high heat. bring to a boil; reduce heat, + simmer for 3 minutes. place peach mixture in a blender; let stand for 20 minutes.
remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. place a clean towel over opening in blender lid. blend until smooth. pour into a large bowl. refrigerate for at least 3 hours.
press peach mixture through a sieve over a bowl, reserving liquid + discarding solids. stir in lemon juice. place 1/2 cup ice in each of 8 glasses. pour about 2/3 cup lemonade into each glass; garnish each glass with a peach wedge.
Lavender Lime-Lemonade
3 Tbsp culinary lavender buds*
1 cup boiling water
2 Tbsp granulated sugar
2-3 Tbsp Rykoff Sexton pure Vermont maple syrup
1/2 cup Rykoff Sexton fresh squeezed Meyer lemon juice
1/4 cup Rykoff Sexton fresh squeezed Key lime juice
+ a pinch of lime or lemon zest if desired
1 cup chilled water
1 cup ice
*NOTE: Do not consume lavender unless you know that it is organic and is for "culinary" use.
To Make:
Steep lavender buds in boiling water for 10-15 minutes.
Strain buds from water.
Briskly stir in sugar and maple syrup until dissolved.
Stir in chilled water and ice for fast cooling.
Note: when sweetening add a little at a time and taste test until it reaches the sweetness you prefer.
Stir in citrus juices and zest.
3 Tbsp culinary lavender buds*
1 cup boiling water
2 Tbsp granulated sugar
2-3 Tbsp Rykoff Sexton pure Vermont maple syrup
1/2 cup Rykoff Sexton fresh squeezed Meyer lemon juice
1/4 cup Rykoff Sexton fresh squeezed Key lime juice
+ a pinch of lime or lemon zest if desired
1 cup chilled water
1 cup ice
*NOTE: Do not consume lavender unless you know that it is organic and is for "culinary" use.
To Make:
Steep lavender buds in boiling water for 10-15 minutes.
Strain buds from water.
Briskly stir in sugar and maple syrup until dissolved.
Stir in chilled water and ice for fast cooling.
Note: when sweetening add a little at a time and taste test until it reaches the sweetness you prefer.
Stir in citrus juices and zest.
Fresh Peach Lemonade
4 cups water2 cups coarsely chopped peaches
3/4 cup sugar
1 cup Rykoff Sexton fresh squeezed Meyer lemon juice
4 cups ice
1 peach for garnish, cut into 8 wedges
combine the first 3 ingredients in a medium saucepan over medium-high heat. bring to a boil; reduce heat, + simmer for 3 minutes. place peach mixture in a blender; let stand for 20 minutes.
remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. place a clean towel over opening in blender lid. blend until smooth. pour into a large bowl. refrigerate for at least 3 hours.
press peach mixture through a sieve over a bowl, reserving liquid + discarding solids. stir in lemon juice. place 1/2 cup ice in each of 8 glasses. pour about 2/3 cup lemonade into each glass; garnish each glass with a peach wedge.
Sparkling Meyer Lemonade
Ingredients
1/4 c. Rykoff Sexton fresh squeezed Meyer lemon juice
3 tbsp. agave nectar
3 1/2 c. sparkling water
Instructions
Combine all ingredients in a resealable bottle. Close bottle and shake until well-combined. Let lemonade sit for a few minutes before opening (and open carefully!). Add ice cubes, additional agave nectar, and lemon slices when serving if desired.
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