Nothing says summer like a tall, refreshing glass of lemonade. This delightful sipper isn\u2019t just for kids. Sweet yet tart \u2013 this American staple is a blank canvas for creative flavor pairings.<\/p>\n
Why not add some fizz to your lemonade by adding a big splash of sparkling berry water. Or instead of using traditional sugar in the base mix, add a touch of sweetness with organic agave or local honey.<\/p>\n
Add a sprig of rosemary or a dash of rosewater or orange blossom water to your lemonade \u2013 it adds a lovely unique essence!<\/p>\n
Or how about utilizing something totally unexpected\u2026.beets! My Beeting Heart Lemonade<\/b> is the perfect combo of tart, sweet and citrus \u2013 a true flavor explosion! It\u2019s also great with a splash of vodka or gin! The gorgeous pink hue is an added bonus.<\/p>\n
Stay cool this summer!
\n-Kathy<\/p>\n
Beeting Heart Lemonade<\/b>
\nMakes about 8 cups<\/p>\n
6 cups warm water
\n2 cups sugar
\n1\/2 cup small-diced fresh beets
\n1 1\/2 cups fresh-squeezed Sunkist\u00ae Lemon juice<\/p>\n
Place the water, sugar, and beets into a sauce pan. Bring to a quick boil over high heat. As soon as mixture comes to a boil remove from heat. Let cool, then blend in a blender.<\/p>\n
Strain beet syrup into a large pitcher, add the lemon juice, stir. Serve over ice. Store refrigerated for up to 5 days.<\/p>\n
Rosemary Lemonade Cooler<\/b>
\nZesty lemon syrup and fresh rosemary make for a refreshing drink, perfect for outdoor entertaining. It\u2019s also make a great summer cocktail by adding 1 \u2013 1 \/2 ounces of vodka per serving.<\/p>\n
Makes 8 to 10 servings
\nPrep time: 30 minutes<\/p>\n
3 Tbsp lemon zest
\n4 -6 large sprigs of fresh rosemary
\n2 cups sugar
\n2 cups water
\n————————————
\n1 1\/2 cups freshly squeezed lemon juice
\n3 cups water or sparkling water<\/p>\n
Garnish: lemon wheel or wedges and small fresh rosemary sprigs<\/p>\n
Combine the zest, rosemary, sugar, and the 2 cups of water in a saucepan. Bring to a quick boil over high heat. Boil for 1 minute then remove from heat. Let sit for 30 minutes to allow the mint to steep and the syrup to cool.<\/p>\n
Remove and discard rosemary from syrup. In a large pitcher, combine the cooled syrup, lemon juice, and the 3 cups of water (or sparkling water if serving right away). Serve over ice in a tall glass garnished with lemon wheels and rosemary.<\/p>\n
Recipe developed by Kathy Casey Food Studios\u00ae<\/p>\n","protected":false},"excerpt":{"rendered":"
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