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.

A Collection of Iced Teas

Iced Teas

One of the classic summer drinks that we tend to go for is Iced Tea. Simple, easy, delicious and refreshing, it’s amazing how it just seems to hit the spot. One of the problems though that I seem to find though when I brew it is that it sometimes takes on a bitter taste from the tea itself. I found a tip online years ago that alleviates this problem. Simply add a pinch of baking soda to the hot water when brewing the tea. It magically counterbalances this acidity/bitterness from the tannins in the tea, and leaves you with a smooth taste.

The collection of teas below are all of a sweet variety, but you can leave out the sugar in any of them if you prefer unsweetened tea. Another tip, if you plan on keeping tea in the fridge for several days, don’t leave citrus (lemons, limes, etc.) in it with the rind/peel on. The natural oils in the peel of the fruit will leech into the tea and give a bitter taste. It is best to add fresh citrus to your glass, or to the pitcher, and then remove it before storing it for the next day.


Smooth Sweet Tea

Ingredients:
1 pinch baking soda
2 cups boiling water
6 tea bags
¾ cup white sugar
6 cups cool water
ice and lemon for serving

Directions:
Sprinkle a pinch of baking soda into a 64-ounce, heat-proof pitcher. Pour in the boiling water and add the tea bags. Cover, and allow to steep for about 15 minutes. Remove the tea bags, and discard them. Stir in the sugar until it has dissolved. Pour in the cool water, then refrigerate until cold. Serve over ice with a wedge of lemon.


Sweet Lime Iced Tea

Ingredients:
1 pinch baking soda
1 gallon boiling water
6 black tea bags (such as orange pekoe)
1 ½ cups white sugar
4 limes, juiced
lime slices for serving

Directions:
Sprinkle a pinch of baking soda into a heat-proof gallon sized pitcher, then add the water and tea bags. Allow the tea to steep for about 45 minutes. Remove and discard the tea bags. Stir in the sugar and lime juice until the sugar has dissolved. Cool to room temperature and refrigerate until cold before serving. Serve over ice with slices of lime.


South Asian Iced Tea

This is a bit of different kind of ice tea, in that it’s a sweet milky tea. Trust me though, once you try it, it will quickly become a favourite!

Ingredients:
9 cups water
8 tea bags black tea (such as orange pekoe)
2 tablespoons plus 2 teaspoons white sugar
½ cup sweetened condensed milk, divided
½ cup half-and-half, divided

Directions:
Bring water to a boil in a kettle and pour over tea bags in a heat-proof pitcher. Steep the tea for about 5 minutes and then remove the bags from the pitcher. Stir in the sugar in until it has dissolved. Cool the tea to room temperature. To serve, fill a glass with ice, then pour in the cool tea until almost full. Then add 1 tablespoon condensed milk and float 1 tablespoon of half-and-half atop the iced tea.


Hawaiian Plantation Iced Tea

Ingredients:
1 quart barely boiling hot water
4 orange pekoe tea bags
1 quart ice cold water
1 (16 ounce) can pineapple juice
½ cup simple syrup (optional)*
1 fresh pineapple – peeled, cored, and cut into spears

Directions:
Pour the hot water into a large pitcher, and add the tea bags. Steep the tea for about 5 minutes. Remove the tea bags, and pour in the ice water and the pineapple juice. Refrigerate until thoroughly chilled, about 1 ½ hours. Pour the tea over ice, garnish with pineapple spears, and serve.

* To make simple syrup heat ½ cup of water with ½ cup sugar over low-medium heat until the sugar has completely dissolved.


Peach Orange Iced Tea

This fruity tea is a nice twist on traditional ice tea. If you don’t have peaches or clementine, you can use a nectarine or mandarin.

Ingredients:
1 pinch baking soda
1 large fresh peach, sliced
1 clementine, peeled and segmented
1 tablespoon white sugar, or to taste
8 cups boiling water
4 Earl Grey tea bags
ice and peach slices for serving

Directions:
In a large heat-proof pitcher, and the sliced peach, clementine and sugar. Muddle the fruit and sugar to break it down. Add the baking soda, boiling water and tea bags and stir. Refrigerate the tea until cool, about an hour. Using a slotted spoon, remove the fruit and tea bags. Serve over ice with a few slices of peach.

Ginger, Herb, Lime & Sweet Onion Rub

Ginger, Cilantro, Lime and Sweet Onion RubThis rub/marinade is full of light, crisp flavours and would work really well on fish, chicken or tofu. If using on fish, beware that the acid in the limes actually starts to “cook” the fish, so do not let the fish marinate over night, but rather for just a few hours. FYI, for those of you that hate cilantro (like I do), I find that when combined with other herbs, like here with mint, the cilantro flavour is not that strong. Alternatively, you can substitute with an equal amount of parsley. This recipe will make about 2 cups of rub/marinade.

Ingredients:

1 ounce fresh ginger, finely diced (about ¼ cup)
¼ cup cilantro, chopped (about ¼ of a bunch)*
¼ cup mint, chopped (about ¼ of a bunch)*
4 limes, juiced and zested**
¼ sweet onion, finely diced
2 cloves garlic, finely diced
1 tablespoon honey
1 tablespoon olive oil
¼ teaspoon salt

* Click here to learn how to properly clean these herbs.
** Click here for tips on zesting.

Directions:

If you want to save time and not have to dice everything by hand, you can use a food processor, but just make sure to use the pulse control feature, as this is supposed to be chunky and not a puree.

Combine all the ingredients together in a medium sized bowl and mix to incorporate. If using as a rub, coat the fish/chicken/tofu (or other protein) about one hour before grilling, using only enough to coat the protein. If using as a marinade, on chicken or tofu, marinate for 4 hours or more, even up to overnight. If using on fish, marinate for 1-3 hours. This recipe should be enough for about 4 large pieces of protein.

Charred Jalapeno, Mango, Citrus & Tequila Rub

Charred Chile, Mango, Lemon Verbena and Tequila RubThis marinade/rub will give your meat a bit of a Latino kick! You can cut down on the amount of jalapenos you use if you want it to be milder, however when the jalapenos are charred they tend to lose a bit of their potency. Additionally, if you remove the seeds and inner membranes (the white parts that the seeds cling to) from the peppers, that will greatly reduce the heat level. This recipe will make about 2 cups of marinade.

Ingredients:

6 jalapenos
1 mango, diced
3 limes, juiced and zested*
¼ sweet onion, diced
2 tablespoons chopped lemon verbena (you can substitute lemon thyme, lemon grass or lemon zest)**
2 ounces silver tequila***
1 tablespoon honey
1 tablespoon olive oil
¼ teaspoon salt

* Click here for tips on zesting limes.
** Click here to learn how to properly clean lemon verbena.
*** Click here to see the approved kosher alcohol list.

Directions:

Preheat your grill or grill pan. Place the jalapenos on the grill and cook, turning occasionally, until charred black. Allow jalapenos to cool. Once cooled, remove the stem and seeds. Combine the seeded and stemmed jalapenos and remaining ingredients in a food processor. Using the pulse control, process until almost smooth and combined. Rub steaks (or other protein) about one hour before grilling, using only enough to coat the steak. This recipe should be enough for about 4 steaks.

Purim Themed Cocktails

Please note, two important things before starting on these recipes. Firstly, if you have concerns regarding kosher alcohol, I suggest checking out the rather complete list published by the Chicago Rabbinical Council (cRc). The list can be found on their website, or directly by clicking here. Secondly, and no less important, please remember to drink responsibly. Know your limit, and stay within it! If you have had too much to drink, please consider staying over at your host’s house, taking a cab or public transportation. Do not drink and drive.

Rise of MordechaiRise of Mordechai

This is a sparkling pomegranate margarita that celebrates the elevation of Mordechai from condemned man to hero of the Purim story. The pomegranate seeds will rise up on the bubbles from the sparkling water, just like Mordechai did!

Ingredients:

2 ounces Cointreau (or other orange liqueur)
1 ½ ounces Tequila
2 ounces pomegranate juice
2 ounce lime juice
1 ½ ounces simple syrup (see below for instructions)
coarse salt for the rim
lime + pomegranate seeds for garnish*
Sparkling water

* Click here for tips on seeding a pomegranate.

Directions:

For simple syrup: combine equal parts sugar and water, bring to a boil and let sugar dissolve, then turn off heat and let cool completely.

Rim the ridge of a large glass with a lime wedge and dip in salt. Fill the glass with ice. In a cocktail shaker, combine tequila, Cointreau, pomegranate juice, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and top off with cold sparkling water and a few extra lime slices. Add some pomegranate seeds for decoration.

Heart of HamanDark Heart of Haman

This drink takes on the dark colour of the blackberries and their tartness, just like Haman’s heart! The hint of sage, the “wise herb” adds to the vanity of Haman, who thought he was so smart! This syrup and puree will make enough for a couple of drinks. You’ll need about 6 ounces of sparkling water and 2 ounces of rum per serving.

Ingredients:

15 medium sage leaves*
4 tablespoons sugar
1 cup water
8 ounces of frozen blackberries*
Sparkling water
White Rum

* Click here for instructions on sage and blackberries.

Directions:

Bring the water and sugar to a boil over high heat just until sugar dissolves. Crush the sage leaves with the back of a spoon and add to the syrup mixture and set aside to let the sage infuse for 15 minutes and then remove the herbs.

Meanwhile puree the blackberries in the blender and then strain the mixture through a fine strainer.

To serve place a tablespoon of the blackberry puree in the bottom of a glass, add a tablespoon of the sage syrup, 2 ounces of rum and then top off with about ounces of sparkling water.

Esther's SecretEsther’s Secret

The heroine of the Purim story had many secrets… most famous though was her Jewish identity that she kept hidden until the time was right. This drink represents Esther, both in its beauty, and it’s hidden strength… it packs quite the punch!

Ingredients:

2 ounces rum
1 ounce sweet vermouth
1 ounce triple sec

Directions:

In a cocktail shaker filled with ice, add the rum, sweet vermouth and triple sec. Shake for about 30 seconds and then pour into a chilled martini glass.

Chocolate Chicken Mole

Chicken MoleYou may look at this list of ingredients and be a little shocked! Moles, meaning sauce, traditionally have at least 20 different ingredients on average and are a source of great pride. They usually involved several different types of peppers, dried fruits, nuts and a hint of chocolate. This version is a bit of a dumbed down one, as it only contains 12 (chicken and garnish not included)! If you don’t have a rotisserie chicken, you can poach or roast off the equivalent amount of chicken yourself.

Ingredients:

3 tablespoons olive oil
1 ½ medium onions, chopped
4 garlic cloves, minced
1 ½ chipotle peppers with 1 ½ teaspoons adobo sauce from can (or more to taste), chopped
1 ½ cup raisins
1 (796ml) can of diced tomatoes
4 ½ tablespoons smooth peanut butter
3 cups low-sodium chicken broth
3 teaspoons chili powder
¾ teaspoon ground cinnamon
1 ½ teaspoon freshly ground black pepper
2 ¼ ounces unsweetened chocolate (or 3 tablespoons unsweetened cocoa powder)
1 ½ rotisserie chickens, meat removed and shredded (skin and bones discarded)
⅓ cup roughly chopped peanuts, for garnish
1 ½ teaspoon sesame seeds, for garnish
Zest of 1 orange, for garnish
Fresh cilantro, for serving
Lime wedges, for serving
2 avocados, peeled, pitted, and sliced, for serving
Flour tortillas, for serving

Directions:

Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.

Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.

Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.

Mexican Ceviche

CevicheIngredients:

1 ½ lb halibut, sea bass or red snapper fillets (or use a mixture of fish)
7-9 limes (enough juice to cover fish)
1 ½ fresh tomatoes, diced
1 ½ green bell peppers, diced
½ cup plus 3 tablespoons fresh parsley or cilantro, chopped*
⅓ teaspoon salt
⅓ teaspoon pepper
¾ teaspoon fresh oregano*
2 jalapeno peppers, chopped (less or more to suit your taste)
3 tablespoons white vinegar
1 ½ medium onions, finely chopped
2 dashes Tabasco sauce (to taste)
lettuce leaves (to line serving bowls)*
1 avocado, chopped (optional)

Directions:

Dice the fish into an approximately ½-inch dice. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). I would suggest marinating the fish in a large gallon sized freezer bag, as it makes clean up a cinch, and you can shake the bag up often to make sure the fish is evenly “cooking”. The next day, pour off most of the lime juice, leaving just enough to keep the fish moist.

A few hours before serving, mix together the tomatoes, green peppers, ½ cup of the chopped parsley/cilantro,  jalapeno peppers and onions in a large bowl. In a small bowl, mix together the salt, pepper, oregano, vinegar and Tabasco sauce. Add the fish to the large bowl, and gently mix together, making sure not to break up the fish pieces. Pour the dressing on top of the mixture and toss, gently, to coat. Keep refrigerated until ready to serve.

About 15 minutes before you are ready to serve, remove the ceviche from the refrigerator so that it is not ice cold. Arrange the lettuce leaves in individual serving plates with a serving of the ceviche. Garnish with sliced avocado and remaining parsley/cilantro.

* Click here to learn how to properly check these ingredients.

Chocolate Chicken Mole

Chicken MoleYou may look at this list of ingredients and be a little shocked! Moles, meaning sauce, traditionally have at least 20 different ingredients on average and are a source of great pride. They usually involved several different types of peppers, dried fruits, nuts and a hint of chocolate. This version is a bit of a dumbed down one, as it only contains 12 (chicken and garnish not included)! If you don’t have a rotisserie chicken, you can poach or roast off the equivalent amount of chicken yourself.

Ingredients:

3 tablespoons olive oil
1 ½ medium onions, chopped
4 garlic cloves, minced
1 ½ chipotle peppers with 1 ½ teaspoons adobo sauce from can (or more to taste), chopped
1 ½ cup raisins
1 (796ml) can of diced tomatoes
4 ½ tablespoons smooth peanut butter
3 cups low-sodium chicken broth
3 teaspoons chili powder
¾ teaspoon ground cinnamon
1 ½ teaspoon freshly ground black pepper
2 ¼ ounces unsweetened chocolate (or 3 tablespoons unsweetened cocoa powder)
1 ½ rotisserie chickens, meat removed and shredded (skin and bones discarded)
⅓ cup roughly chopped peanuts, for garnish
1 ½ teaspoon sesame seeds, for garnish
Zest of 1 orange, for garnish
Fresh cilantro, for serving
Lime wedges, for serving
2 avocados, peeled, pitted, and sliced, for serving
Flour tortillas, for serving

Directions:

Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.

Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.

Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.

Mexican Ceviche

CevicheIngredients:

1 ½ lb halibut, sea bass or red snapper fillets (or use a mixture of fish)
7-9 limes (enough juice to cover fish)
1 ½ fresh tomatoes, diced
1 ½ green bell peppers, diced
½ cup plus 3 tablespoons fresh parsley or cilantro, chopped*
⅓ teaspoon salt
⅓ teaspoon pepper
¾ teaspoon fresh oregano*
2 jalapeno peppers, chopped (less or more to suit your taste)
3 tablespoons white vinegar
1 ½ medium onions, finely chopped
2 dashes Tabasco sauce (to taste)
lettuce leaves (to line serving bowls)*
1 avocado, chopped (optional)

Directions:

Dice the fish into an approximately ½-inch dice. Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). I would suggest marinating the fish in a large gallon sized freezer bag, as it makes clean up a cinch, and you can shake the bag up often to make sure the fish is evenly “cooking”. The next day, pour off most of the lime juice, leaving just enough to keep the fish moist.

A few hours before serving, mix together the tomatoes, green peppers, ½ cup of the chopped parsley/cilantro,  jalapeno peppers and onions in a large bowl. In a small bowl, mix together the salt, pepper, oregano, vinegar and Tabasco sauce. Add the fish to the large bowl, and gently mix together, making sure not to break up the fish pieces. Pour the dressing on top of the mixture and toss, gently, to coat. Keep refrigerated until ready to serve.

About 15 minutes before you are ready to serve, remove the ceviche from the refrigerator so that it is not ice cold. Arrange the lettuce leaves in individual serving plates with a serving of the ceviche. Garnish with sliced avocado and remaining parsley/cilantro.

* Click here to learn how to properly check these ingredients.