Suzi's Blog

Brian’s Watermelon Lemonade

In March, with snow on the ground, I looked forward to summer and posted my favorite lemonade recipe: Brian’s Perfect Lemonade 1-2-3 which you can find at …

http://www.cookingbythebook.com/blog/recipes/brians-perfect-lemonade-123/

I do love this recipe, but now that summer is really really here, it’s time to look at some augmentation. This recipe for Watermelon Lemonade gives you control over the taste. It’s my basic recipe with fresh watermelon juice added. If you add just 1 cup of watermelon juice, your first taste is still of lemon, with the soothing overtones of something — and that something is watermelon which has an inherently subtle flavor. If you add 2 cups of watermelon juice, then something remarkable happens. There is much less “lemony” flavor and you simply have this beverage that is refreshing and brisk with no immediately recognizable flavor. You can adjust the amount watermelon juice to your pleasure.

To make fresh watermelon juice, just cube up a watermelon and put 1” cubes into the blender. Process until smooth. You may wish to pour the liquid through a sieve to remove any seed fragments or fiber.

You can count on 2 cups of cubes producing about 1 cup of juice.

Finally, you definitely want a full cup of sugar here. The watermelon juice is flat unless augmented by sugar. If you taste the final beverage and find it lacking a little umpff, the stir in a bit more sugar.

Brian’s Watermelon Lemonade

Yield: just under 1 quart

Ingredients:

1 cup of sugar
2 lemons, ends cut off, quartered, seeds removed
2 cups cold water
1-2 cups of fresh watermelon juice, adjust to your taste preferences

Preparation:

Wash the lemons, cut off the ends, then quarter the lemons vertically. To a reasonable degree, remove the seeds. Don’t obsess, but try to get out the easy ones.

Put the lemons, sugar, and water in a blender. Put the blender on low to break up the lemons then shift to high for 3 minutes.

Pour into a pitcher. Add the watermelon juice. Chill. Serve in glasses filled with ice.

Source: Brian O’Rourke

Brian’s Strawberry Lemonade

This morning in the Catskills it was 30° but it’s headed to 86° in two days. Time to believe in summer and the need for cool refreshment instead of cool temperature. And just in time the strawberries are arriving. Not local, but they’ll do.

Here’s rif on my earlier blog for the best, and simplest lemonade. It’s a blender drink where you use whole lemons, sparing you the effort of juicing a bunch of lemons. This strawberry version is quite delicious. You have the liberty to vary the amount of strawberries and sugar depending on your personal taste preferences and the sweetness and intensity of the berries. Don’t worry. You can’t make a mistake and this is a beverage you will treasure all berry season.

Brian’s Perfect Strawberry Lemonade 1-2-3

Yield: just under 1 quart

Ingredients:

1 cup of sugar, plus more as needed
1 pint of strawberries, hulled and halved
2 lemons, ends cut off, quartered, seeds removed
3 cups cold water

Preparation:

Wash the lemons, cut off the ends, then quarter the lemons vertically. To a reasonable degree, remove the seeds. Don’t obsess, but try to get out the easy ones.

Put the lemons, strawberries, sugar, and water in a blender. Put the blender on low to break up the lemons then shift to high for 3 minutes. Taste test for sweetness and add more sugar, particularly for spring berries which are not fully sweet.

Pour into a pitcher. Chill. Serve in glasses filled with ice.

Source: Brian O’Rourke