Lots of Lemonade!

Lemonade.jpg

We all know the saying, “When life hands you lemons….” well today on Drink Week, I thought I’d make lemonade out of those lemons. And not just any lemonade of course! Sure, I’m going to start out with a classic straight forward lemonade, but then we’re going to switch it up with some wonderful plays on the golden oldie. I’m talking about adding varieties of herbs and different fruits to the mix to bring out a different taste than you might be expecting. You can even make an “Arnold Palmer” by mixing one of today’s recipes with one of yesterday’s iced teas, for a great summer treat.

As always, please be sure to check out our produce checking guide by clicking here to learn how to clean the different fruits and herbs used in the recipes below. As well, don’t forget to scrub the lemons and other citrus before cutting it up to use as garnish.


Classic Lemonade

Ingredients:
1 cup sugar
2 cups fresh lemon juice (from about 12 lemons)
7 cups water, divided
ice and lemon slices to serve

Directions:
In a small saucepan, combine the sugar and 1 cup water. Bring to a boil, stirring occasionally, until the sugar is dissolved; let cool. In a pitcher, combine the syrup with the lemon juice and 5 to 6 cups water. Serve over ice with slices of lemon.


Hibiscus and Mint Lemonade

Ingredients:
8 bags hibiscus tea (such as Celestial Seasonings Red Zinger or 1 cup dried hibiscus flowers)
4 cups fresh mint leaves, plus sprigs for serving
¼ cup sugar
½ cup fresh lemon juice (from about 3 lemons)
6 cups water, divided
ice for serving

Directions:
In a small saucepan, steep the tea and mint in 4 cups boiling water, using a wooden spoon to gently mash the mint; let cool. Discard the tea bags and mint. At the same time, in another small saucepan, combine the sugar and ¼ cup water. Bring to a boil, stirring occasionally, until the sugar is dissolved; let cool and mix with the fresh lemon juice and remaining water. In a large pitcher combine the tea and lemonade. Serve over ice and garnish with the mint sprigs.


Strawberry-Thyme Lemonade

Ingredients:
1 cup sugar
8 sprigs fresh thyme, plus more for serving
1 quart strawberries, hulled and sliced (about 2 ½ cups)
1 ½ cups fresh lemon juice (from about 10 lemons)
6 cups water
ice for serving

Directions:
Combine the sugar, thyme, and 1 cup water in a small saucepan. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved. Let cool and discard the thyme.

Combine the thyme syrup with the strawberries, lemon juice, and 5 cups cold water in a large pitcher. Chill for 30 minutes or up to 12 hours. Serve over ice, garnished with additional thyme.


Ginger Lemonade

Ingredients:
1 ½ cups white sugar
8 cups water
7 slices fresh ginger root
2 cups fresh lemon juice (from about 12 lemons)
1 lemon, sliced
ice for serving

Directions:
In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat. Stir in the lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled. Serve over ice, and garnish with the lemon slices.


Lavender Lemonade

Ingredients:
12 ice cubes
¼ cup dried lavender
2 cups boiling water
¾ cup white sugar
1 ¼ cups fresh lemon juice (from about 8 lemons)
5 cups cold water, or as needed
ice and lemon slices to serve

Directions:
Place ice cubes into a 2 quart pitcher. Place the lavender into a large heat-proof bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, and stir to dissolve. Pour the lavender water into the pitcher with the ice. Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Serve over ice with lemon slices.


Watermelon Lemonade

Ingredients:
½ cup white sugar
½ cup water
4 cups cubed watermelon
3 cups cold water
½ cup fresh lemon juice
6 cups ice cubes

Directions:
Place the watermelon into a blender. Cover, and puree until smooth. Strain through a fine mesh sieve. Bring sugar and ½ cup water to a boil in a saucepan over medium-high heat until sugar dissolves, about 5 minutes. Remove from heat. Stir in 3 cups of cold water and the lemon juice. Divide the ice into glasses, and scoop 2 to 3 tablespoons of watermelon puree over the ice, then top with the lemonade. Gently stir before serving.


Citrus Lemonade

Ingredients:
1 cup white sugar
4 lemons, juiced
4 limes, juiced
4 oranges, juiced
3 quarts cold water, divided
1 lime, sliced into rounds (optional)
12 cups ice cubes

Directions:
In a small saucepan, combine the sugar and 1 cup water. Bring to a boil, stirring occasionally, until the sugar is dissolved; let cool. Pour the sugar water, lemon juice, lime juice, orange juice and remaining water into a gallon-sized container; stir to combine. Serve over ice with a slice of lime if desired.

Ginger Rhubarb Crisp

Ginger Rhubarb Crisp

So just in case you weren’t already sold on the whole rhubarb idea yet, did you know how good it was for you? Did you know it can just about do everything for you but your taxes? Here is just a short list of the great wonders that rhubarb has going for it, y’know, besides just tasting awesome!

  • Aids in weight loss – high in flavour, but low in calories, rhubarb is a great alternative with only 21 calories in 100 grams!
  • Stimulates bone growth and repair – the vitamin K promotes osteotrophic activity.
  • Helps prevent Alzheimer’s disease  – that’s the vitamin K again, which prevents the oxidation of brain cells and stimulates cognitive activity.
  • Stimulates production of red blood cells – the trace amounts of copper and iron found in rhubarb are enough to stimulate the production of new cells.
  • Reduces risk of cardiovascular diseases – the impressive amount of antioxidants in rhubarb help ensure that free radicals don’t cause heart disease.
  • Prevents cancer and macular degeneration – beta carotene, lutein, and zeaxanthin are polyphenolics found in rhubarb which delay and ward off cancers and degeneration.
  • Stengthens digestive system and relives constipation – high in fibre, rhubarb has been traditionally used as a cure for constipation.

Ingredients:

1 cup white sugar
3 tablespoons flour
½ teaspoon salt
2 eggs
zest from 1 orange
2 tablespoons grated fresh ginger root
8 cups chopped rhubarb (8 large stalks/16 small stalks)
½ cup flour
2 cups brown sugar
½ cup salted butter or margarine
2 teaspoons cinnamon
2 cups rolled oats

Directions:

Move an oven rack to the centre of the oven and preheat the oven to 350°F. Grease a 9 x 13 inch baking dish and set it aside.

In a large bowl, mix together the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger until well combined. Add the rhubarb, and mix to coat. Pour the rhubarb mixture into the bottom of the prepared baking dish.

Thoroughly combine ½ cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal by hand, and then crumble the whole mixture over the rhubarb. Gently pat the topping down to make a crust.

Bake on the centre rack of the preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, about 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

Ginger Sesame Peanut Chicken Noodles

Chicken Peanut NoodlesIngredients:

5 Boneless, skinless chicken breasts, sliced into thin strips
1 ½ red bell peppers, thinly sliced
1 ½ green bell peppers, thinly sliced
2 onions, thinly sliced
1 ½ lb. linguine or spaghetti noodles
¾ cup Peanut butter
3 tablespoons soy sauce
1 ½ tablespoons hoisin sauce
1 ½ tablespoons freshly ground ginger root
4 cloves of garlic, minced
2 tablespoons canola oil, divided
1 tablespoon sesame oil
2 tablespoons sesame seeds
1 teaspoon crushed red pepper flakes (to taste)
salt & pepper, to taste

Instructions:

Sauté the chicken with 1 tablespoon of the canola oil, until chicken is browned. Remove from the skillet. Add remaining canola oil and sauté the onions, peppers, garlic and ginger. Once the vegetables have softened and caramelized, return the chicken to the skillet and add the peanut butter, soy sauce, hoisin sauce, sesame oil, chili peppers, and salt and pepper.

In a separate pot, cook the pasta according to the directions on the package, removing from the water just a minute or two shy of fully cooked. Add the pasta to the skillet with the chicken mixture, and toss to coat. You can add some of the pasta water to the sauce if needed to be thinned out. Sprinkle the sesame seeds over the pasta and serve warm.