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Lemonades

Nothing says summer like a tall, icy cold glass of lemonade and these days we’re seeing lots of revamped versions of this American staple.

Start with the basics and switch it up a bit; how about changing lemon for lime, or adding some sparkle to your lemonade and lightening it up with a splash of your favorite La Croix.  Another riff can be instead of making it with traditional sugar, sweeten with organic agave or local honey.

How about getting creative with the classic Arnold Palmer made with iced tea and lemonade– by substituting classic black tea with green tea or chai tea?

One of my favorite flavor profiles is Strawberry Jalapeno Lemon-Limeade (recipe follows), I love it with a shot of tequila or mezcal!

For the garnish, get herbalicious and use up some of those herbs from your garden like thyme, rosemary, or basil. So, get creative and quench that summer thirst… there is nothing like a tall glass of freshly made lemonade! -Kathy

Strawberry Jalapeno Lemon-Limeade
Fresh strawberries and jalapenos give this drink some zing! Try garnishing with sprigs of fresh mint or cilantro.

Makes about 8 cups

1 – 1/2 fresh jalapeno pepper (check the spice level)
6 cups water
2 cups sugar
1 cup sliced fresh strawberries
3/4 cup fresh lemon juice
3/4 cup fresh lime juice

Cut the stem off the jalapeno, slice in half lengthwise, remove the ribs and seeds with a spoon, and slice into strips. Place the jalapeno, water, and sugar into a saucepan. Bring to a quick simmer over high heat, then immediately remove from heat and cool to room temperature.

Meanwhile, place the strawberries in a large pitcher with the lemon and lime juice and crush with a potato masher (or blend berries and juice in a blender). Strain the cooled jalapeno syrup into the pitcher, stir. Serve over ice. Store refrigerated for up to 7 days.

Recipe by Kathy Casey Liquid Kitchen®

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