Orange Lemonade

Ingredients

  • 1-3/4 cups sugar
  • 2-1/2 cups water
  • 2 tablespoons grated lemon zest
  • 2 tablespoons grated orange zest
  • 1-1/2 cups lemon juice (about 10 lemons)
  • 1-1/2 cups orange juice (about 5 oranges)
  • 6 cups cold water

Directions

  1. In a large saucepan, combine sugar and 2-1/2 cups water; cook and stir over medium heat until sugar is dissolved. Cool slightly.
  2. Stir in citrus zest and juices. Let stand, covered, 1 hour. Strain syrup; refrigerate, covered, until cold.
  3. To serve, fill glasses or pitcher with an equal amount of fruit syrup and water. Add ice and serve.
Advertisements

Lemon Blueberry Bread

Ingredients

  • 1/3 cup butter, melted
  • 1 cup sugar
  • 3 tablespoons lemon juice
  • 2 large eggs, room temperature
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 2% milk
  • 1 cup fresh or frozen blueberries
  • 1/2 cup chopped nuts
  • 2 tablespoons grated lemon zest
GLAZE:
  • 2 tablespoons lemon juice
  • 1/4 cup sugar

Lemonade Ice Cream

Ingredients

  • 3 cups whole milk
  • 6 egg yolks
  • 2/3 cup granulated sugar
  • 1 teaspoon lemon extract
  • Zest of 3 lemons
  • 2 tablespoons fresh lemon juice
  • 1/3 cup undiluted frozen lemonade concentrate

Directions

  1. Heat the milk to a boil in a heavy pan. Cover and remove from heat.
  2. Beat the egg yolks and sugar together in a bowl until light and thick.
  3. Slow pour the hot milk into the egg mixture, whisking constantly. Turn the mixture to the sauce pan and cook over low heat, stirring with a wooden spoon until it thickens slightly and coats the back of the spoon.
  4. Do not allow it to come to a boil or it will curdle.
  5. Add in lemon extract, zest, and juice.
  6. Allow the mixture to cool to room temperature and then refrigerate it, loosely covered with plastic wrap until chilled. At least 3 hours.
  7. Freeze in the mixture in your ice cream maker.
  8. Once it starts to set and thicken, add in the lemonade concentrate and continue mixing until set up.
  9. Place in freezer to set up further.

Vegan Caesar Salad

Ingredients

  • ¼ cup olive oil
  • ¼ cup soft silken tofu
  • ½ teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons drained capers
  • 2 teaspoons nutritional yeast
  • Kosher salt, freshly ground pepper
  • Lettuce Gem lettuce or romaine hearts, croutons, and grated toasted almonds (for serving)

Directions

  1. Purée oil, tofu, lemon zest and juice, mustard, capers, and nutritional yeast in a blender until smooth. Season with salt and pepper.
  2. Just before serving, toss dressing with lettuce, croutons, and almonds.

Pistachio-Lemon Bundt Cake

Ingredients

  • Baking spray, for pan
  • 3 c. all-purpose flour, spooned and leveled, plus more for the pan
  • 1/2 tsp. Kosher salt
  • 2 c. shelled roasted pistachios
  • 1 1/2 c. (3 sticks) unsalted butter, at room temperature
  • 2 c. sugar
  • 1 tbsp. lemon zest
  • 1 tsp. pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/4 c. light rum
  • Lemon Glaze (recipe link below)

Lemon Turmeric Sorbet

Ingredients

  • 1 cup water
  • 1 cup honey
  • 1 cup lemon juice, freshly squeezed
  • Zest of 2 lemons
  • 1 teaspoon turmeric powder

Directions

  1. Combine all ingredients in a blender. Process until smooth.
  2. Transfer into a covered container and leave for 4 hours in the freezer.
  3. Take the sorbet out of the freezer and whisk to a slushy consistency.
  4. Return to the freezer and leave to fully set overnight.