Lemonade | A Taste of Morning

I usually think of lemonade as a summer libation, but we have been having unseasonably warm weather and the citrus fruits at the market have been so good, that making lemonade in the middle of winter seemed like a brilliant idea. So with a bag of lemons and a bag of blood oranges in the ‘fridge, I was all set. Yum, yum! Oh, and it is so pretty.

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Blood Orange Lemonade

1 1/2 c. fresh squeezed blood orange juice

1 1/2 c. fresh squeezed lemon juice*

1 c. raw sugar (turbinado sugar)

4 c. cold water

Pour the juices into a 2-qt. glass pitcher. Combine the sugar and water in a medium size pot and heat, stirring frequently until sugar is completely dissolved. Carefully pour syrup in juice blend.* Stir. Chill until serving. Serve over ice.

*If you are worried about the relative strength or sweetness of your lemonade, you can add the syrup in stages, tasting along the way.

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Cheers to you!

In season or not, we’re enjoying Blood Orange Lemonade at The Morning Star today!

Weekly Photo Challenge: Seasons.

Having recently written in general terms about ways to use mint – see my post Mint: It Grows Like a Weed, but That’s Okay from 5/15/12 – I thought it appropriate to offer a few more mint recipes every now and then. Both of the recipes below contain mint ingredients employed to a subtle effect. Enjoy!

Refreshing Minty Lemon Limeade

2 1/4 c. ice water

1/2 c. fresh lemon juice

1/2 c. fresh lime juice

3/4 c. mint simple syrup, or to taste

Stir ingredients together. Chill until serving. Serve over ice. Garnish with mint leaves, or with lemon or lime slices.

Baked Tomatoes with Mint Cream

(based on a recipe from Scottish Heritage Food and Cooking, 2005, Lorenz Books of Anness Publishing, London)

5 large ripe tomatoes

1 c. heavy cream

2 mint leaves

1 T. mint-infused vodka

1/3 c. crumbled cheese of a good melting variety, such as Monterey Jack

salt and pepper

1. Fill a large stock pot to about half full with water then add a dash of salt and bring to a boil.

2. Meanwhile wash and core tomatoes – a grapefruit knife works well for coring – and then cut an ‘x’ into the bottom of each tomato. Carefully drop tomatoes into boiling water. When the skins start to split, transfer tomatoes to a colander and give a quick rinse with cold water. Allow to cool.

3. Preheat oven to 425 degrees F. While the oven is heating, place the heavy cream in a non-stick pot, add mint leaves and vodka, and allow to simmer over low to medium-low heat. Simmer until the heavy cream is reduced to about 3/4 of a cup.

4. While the cream simmers, brush a baking dish with olive oil. Slice tomatoes and arrange them in baking dish, allowing them to overlap slightly. Strain the thickened cream over tomatoes. Sprinkle with cheese and then with salt and pepper. Bake for 15 minutes or until the cheese is melted. Serve as a side dish or with a rustic bread for a small but rich meal.