Summer Quenchers: The Lemonade Variations

by Jessica Harper
Print Email

Lemonade22240I’ve got this Meyer lemon tree in my yard that is dripping with fruit. With a sudden burst of culinary energy (for some reason I’m channeling Rachael Ray) I am doing a lemon project this week, finally committed to using my harvest for something other than dog toys.

First, of course, I made lemonade. While I have often advised my kids (much to their irritation) to make lemonade out of lemons, I have rarely taken that advice myself, at least not literally. I had no idea how much sugar is in the stuff. No wonder it’s so addictive. Best rush since the Easter egg hunt.

I decided to make a couple of lemonade variations that would cut the sugar and add interest. Voila: Chamomile Arnold Palmers and Cucumber Mint Lemonade. Love that basic Meyer Lemonade, but if the sugar has you bouncing like a pinball, try one of its slightly less sweet cousins.

Meyer Lemonade

1 cup freshly squeezed Meyer lemon juice
1/2 cup superfine sugar
4 cups water

Combine the lemon juice and sugar in a pitcher and stir to dissolve the sugar. Add the water, mix well, and chill the lemonade until you’re ready to serve.

(4-6 servings)

Chamomile Arnold Palmers

4 chamomile tea bags
1 cup fresh mint leaves, lightly crushed
1/4 cup honey
Juice of 2 lemons
Ice
Lemon slices for serving

Place the tea bags and the mint in a pitcher and add 4 cups boiling water. Allow the tea to cool to room temperature. Stir in the honey and lemon juice and refrigerate the tea for at least two hours or overnight.

Serve the tea over ice with lemon slices for garnish.

(4-6 servings.)

Cucumber Mint Lemonade

1 English cucumber
20 mint leaves
4 cups Meyer (or regular) lemonade (see recipe above)
Ice

Peel the cucumber. Slice it in half crosswise and then halve each half lengthwise. Scoop out seeds with a teaspoon. Cut the cucumber into chunks and place in a food processor fitted with a steel blade.

Add the mint leaves to the cucumber and process until you have a puree.

For each serving, place ¼ cup of the cucumber mixture in a tall glass. Pour about a cup of lemonade on top of the cucumber. Add a couple ice cubes and serve.

(4 servings)

 

Jessica Harper is an actor/author who lives in Los Angeles and New York. Her latest book is "The Crabby Cook Cookbook," and she also blogs at http://www.jessicaharper.com and at http://www.thecrabbycook.com.

 

Add comment


Security code
Refresh

 

restaurant news

Coming Soon: Vice District Brewing
Chicago
by Tim Ruddell

ViceDistrictStanding outside the landmark Buick Building in Chicago’s historic Motor Row District, Curtis Tarver II and Quintin Cole have beer and business on their minds. They plan to open a brewpub, Vice...

Read more...
A Santa Ynez Wine Country Find: Industrial Eats
Southern California
by Lisa Dinsmore

ieentranceI just love the food and wine community on social media. They find all the coolest and latest places to go when you head out on the road. While our trips to wine country always center on finding...

Read more...
Bacaro - The Veneto Comes to NY
New York
by Michael Tucker

bacaroWe ate some wonderful Venetian bar food at Bacaro last week. Tucked away on adorable Division Street that runs on a slant between Chinatown and the Lower East Side, Bacaro unwinds down the...

Read more...
buccan
Florida
by Nancy Ellison

buccanlounge.jpg

If ever there is a restaurant – cool and hot at the same time – that belongs somewhere wondrous like in LA, buccan is it. Unbelievable beyond adjectives and totally filled with great vibes,...

Read more...

Popular Today