Heat Wave or Berry Lemonade

It’s Hot! I mean hot this week in Oklahoma. It’s been hot for two weeks and now hitting triple digits and still humid. So hot that even Mia the canine doesn’t want to stay outside to chase the squirrel. And usually nothing can get her attention away from that squirrel.

What really silly is that three days ago as I drove south from Minnesota, it was raining so hard I could hardly see to drive. The rain brought the temperature down to sixty-six degrees. I was ready to dig my jacket out of the suitcase. Minnesota and Iowa are so wet, that storms are knocking trees over and crops are slow to grow. At the same time, Missouri is bailing their first hay crop, and they say Alaska is dealing with a heat wave. What crazy weather.

So, it’s late and still hot, and Casablanca is on. I found a lemonade recipe that sounds positively cool.

Berry Lemonade

From Good Housekeeping

The recipe adds raspberries and blackberries to traditional lemonade

Ingredients:

8 Cups cold water

2 cups sugar

3 cups fresh lemon juice (From 15 to 16 medium lemons)

3 strips of lemon peel (3 inches by 1 inch)

1 cup raspberries

1 cup blackberries

Ice Cubes

Seltzer or club soda

Directions:

Prepare sugar syrup: In a 4 quart saucepan, heat 4 cups of water with sugar and lemon peel to boiling over high heat, stirring occasionally. Cover saucepan and boil for 3 minutes. Remove saucepan from heat.

Meanwhile, in food processor, pulse berries until pureed. Pour into medium mesh sieve set over a large bowl and press berry mixture with a spoon to remove seeds; discard seeds.

Remove peel from syrup; stir syrup into berry puree with lemon juice and remaining 4 cups of water. Makes 13 cups.

Pour into large pitcher with tight-fitting lid. Cover and refrigerate until cold, at least 3 hours or up to 2 days. Serve over ice. Add seltzer to taste. Garnish with berries and lemon slices.

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