Raspberry Lemonade Concentrate

Ingredients

  • 4 pounds fresh raspberries (about 14 cups)
  • 6 cups sugar
  • 4 cups lemon juice
  • Chilled tonic water or ginger ale
  • Ice cubes

Directions

  1. Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil.
  2. Remove from heat; skim off foam. Carefully ladle hot mixture into five hot 1-pint jars, leaving 1/4-in. headspace. Wipe rims; screw on bands until fingertip tight.
  3. Place jars into canner simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
  4. To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice.

Pineapple Lemonade

Ingredients

  • 1/2 cup sugar
  • 1 cup lemon juice
  • 1 cup pineapple juice
  • 2 tablespoons lime juice

Directions

  1. To make the simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved; let cool.
  2. In a large pitcher, whisk together simple syrup, lemon juice, pineapple juice, lime juice and 5 cups water. Place in the refrigerator until chilled.
    Serve over ice.

Glow Water

Ingredients

  • 3 cans seltzer water
CUCUMBER MINT:
  • 1 cucumber, cut into 1/2″ rounds
  • 3 sprigs mint
  • 1 lemon, thinly sliced
PEACH GINGER:
  • 1 peach, sliced
  • Ginger, skin removed and sliced into rounds
  • 1 cinnamon stick
STRAWBERRY LIME:
  • 3 strawberries, halved
  • 1 lime, thinly sliced

Directions

  1. Combine seltzer water with the ingredients of your choice. Stir (and muddle, if desired) your ingredients to release more flavor. Serve immediately or chill in the refrigerator until ready to drink.

Buttermilk Lemon Verbena Ice Cream

Ingredients

  • 2 cups heavy cream
  • 3/4 cup turbinado sugar
  • 6 egg yolks
  • 1/4 teaspoon sea salt
  • 8 sprigs fresh lemon verbena
  • 2 cups fresh buttermilk

Directions

  1. In a large saucepan, combine the cream, salt, and a 1/2 cup of the sugar. Cook over medium-low heat, stirring gently, until the cream just starts to steam. Off the heat, stir in the lemon verbena sprigs, and steep for 10 or more minutes.
  2. In the meantime, separate out your egg yolks (reserve the whites for omelets or meringue) and, in a medium-sized bowl, whisk with the remaining 1/4 cup of sugar. Set aside.
  3. Remove the lemon verbena sprigs from the cream mixture, and reheat over medium-low heat until everything is starting to steam and small bubbles form along the edge. Whisk a quarter cup of cream into the yolks, and then add several more scoops of warm cream to temper the yolks before you add then to the cream. When the yolks are warm, slowly whisk them into the hot cream mixture. Continue cooking the cream mixture over low heat for five minutes, or until it thickens enough to coat the back of a wooden spoon. If your egg tempering resulted in any chunks, or if you’re an ice cream purist, you can strain the mixture through a mesh sieve. (I am a lazy sort, and wouldn’t think of dirtying my strainer unless I absolutely had to.)
  4. Remove from heat, stir in the buttermilk, and chill in the fridge for three hours. If you’re in a hurry, set the bowl of custard over an ice bath and it will chill in an hour.
  5. Process ice cream according to your ice cream maker’s instructions, spoon into storage containers (I use covered glass loaf dishes) and then cure in the back of the freezer for at least three hours. Serve with an herb garnish, or maybe a slice of fruit pie.

Watermelon Agua Fresca

Ingredients

  • 1-1/2 cups water
  • 1/4 cup fresh lime juice
  • 1 pkt. CRYSTAL LIGHT PURE On The Go Lemonade Flavor Drink Mix
  • 5 cups seedless watermelon cubes (1 inch)

Directions

  1. Blend ingredients in blender until smooth.
  2. Pour through strainer into pitcher. Discard strained solids.
  3. Serve prepared drink over ice.