Strawberry Lemonade

Strawberry Lemonade

I love this “pink” lemonade. The lovely blush comes from strawberries, not artificial color. The strawberries add more than just color- they add their wonderful flavor as well.


This is a great drink for hot summer days. Heck, I think its a good drink anytime. You don’t have limit yourself to lemonade. I have also made a pink limeade which is also very tasty.

The strawberry seeds will settle to the bottom of the pitcher- so be careful when pouring out the last bit of lemonade. No one wants a mouth full of seeds.


Here is the recipe. I have also included some helpful information when buying strawberries.


Strawberry Lemonade

7 c. water

1¼ c.   sugar

1¼ c. lemon juice

2-3 c. fresh strawberries, washed and stemmed

In a pitcher, combine water with sugar and lemon juice and stir until sugar dissolves. Place berries in blender and add about 2 cups of the lemonade. Process until strawberries are pureed. Add strawberry mixture to the remaining lemonade. Chill before serving. Serve over ice, garnishing with whole berries, if desired. Watch as seeds will accumulate on the bottom of the pitcher.



Shopping Tip

When berries are priced by weight or volume it is not always easy to decide which is the best price. If one store has quarts for $2 and another had berries for $2 per pound where would you get the better deal? Also, if a recipes calls for 4 cups sliced berries how many do you need to buy? Here are some approximate guidelines.

3/4 lb. = 1 full pint

1 1/2 lbs. = 1 full quart

1 1/2 lbs. = 4 cups sliced

1 lb. frozen = 1 1/3 c. whole berries

To help your berries last longer soak them in a water/vinegar solution for a few minutes as soon as you get them home. Then just drain and put in the fridge. This will keep them from getting mold as quickly. I use 1/2 cup of vinegar and 4 cups of water.



Corn Salad with Lemonade Mustard Dressing

Corn Salad with Lemonade Mustard Dressing

Corn Salad with Lemonade Mustard Dressing

Continuing with my cooking with lemonade assignment I came up with a simple salad dressing. It’s only 4 ingredients and while I used it on this corn salad it would also be great tossed on a green salad or maybe a potato salad. I am always looking for new salad ideas. This is one I will be making again soon.


Corn Salad with Lemonade Mustard Dressing

6 c. cooked corn, off the cob
1 sweet pepper, seeded and chopped
1 small sweet onion, diced
½ c. chopped fresh parsley
1 recipe lemonade mustard dressing- recipe follows

Combine all ingredients in a bowl. Cover and chill at least an hour before serving. Serves 8.

Lemonade Mustard Dressing

½ c. oil
1/3 c. lemonade concentrate, thawed
2 T. whole grain mustard
1 t. hot pepper sauce, or to taste
1 t. salt, or to taste
Place all ingredients in a jar and shake to combine. Serve as a salad dressing on mixed greens or with assorted veggies.



Lemonade Biscuits

Lemonade Biscuits

Lemonade Biscuits

I know it sounds odd but these are some of the lightest biscuits I ever made- and easy, too. They aren’t sweet, as you might imagine, but do have a slight lemon flavor. Great with almost any savory dish I could see using these as the base for strawberry shortcake, too.

Lemonade Biscuits

3 c. flour

4 t. baking powder

1 t. salt

1 c. heavy whipping cream

1 c. prepared lemonade

Preheat oven to 425 degrees. Combine dry ingredients in a bowl and mix well. Add cream and lemonade and stir gently until dough just holds together. Using flour on a board, gently knead the dough using gentle pressure until it just holds together. Dough will be sticky. Press or roll out about 1/2 inch thick and cut out with 2 inch biscuit cutter. Re-roll scraps. You should get 20-24  biscuits. Place on baking sheet and bake for 10 minutes or until golden brown on the bottom and light brown on the top. Cool on wire rack.

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