Lemonade | La Limonade

I have gone off the pop, sweety. I do have a glass occasionally maybe every few months or so when I eat out. But, I no longer buy it myself, and I am definitely not drinking it in the quantities I used to. I've lost some weight too from not taking on so much sugar.

Instead, I have replaced pop with more water, teas (hot and cold), lemonade and low-sugar juices (cranberry, pomegranate etc...).

So because of this, I decided to make some lemonade from scratch. I like tart lemonade, the kind where you can really taste the lemon rather than the sugar. I looked at a few recipes and came up with my own, and I thought I would take a moment to share it here.

Lemonade | La Limonade

Lemonade

• In a two quart container dissolve 3/4 to 1 cup of sugar in 2 cups of warm water and set aside.
• Seed and juice 7-8 fresh lemons. This will render about 1 3/4 to 2 cups of lemon juice ¹.
• Combine the sugar water and lemon juice.
• Add an additional 3 to 4 cups of cold water to fill the 2 qt. container
• Stir until will mixed and any remaining sugar is dissolved
  

Notes:

1. I like pulp so I leave it in, but you can strain it if you like.
2. Add fresh mint sprigs if desired.
3. Add ice-cubes before topping off with water for insta-cold lemonade.
   

¹ I went with a straight 1 cup of sugar and 2 cups of lemon juice, but you can modify according to individual taste.
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My Fruit Salad | La salade des fruits à moé

My Fruit Salad | La salade des fruits à moé

I threw this fruit salad together in need of using up some fruit quickly before it spoiled. It has gotten some small-town acclaim. Here's how I make it.

• 1 lg. Golden Delicious apple
• 1 lg.peach
• 1 lg. lemon
• 1 8oz can of chunk pineapple in its own juice
• 2-2 1/2 cups of red seedless grapes
• Vermouth
  

Syrup

In a 1 cup measuring cup...

• Seed and juice the entire lemon
• Combine with the pineapple juice from the canned pineapple ¹
  

This will give you about 1/2- 2/3 cup of juice.

• Fill to 3/4 cup with honey
• Top off to 1 cup with Vermouth ²

Stir until honey is well dissolved. Set aside.


Salad

• Put the drained pineapple chunks in a mixing bowl (with lid preferably).
• Core and pit the apple and the peach and dice into bite-size chunks, add to pineapple.
• Pick and wash thoroughly 2-2 1/2 cups of red seedless grapes. Add to the mixing bowl.

After you have chunked the fruit, pour the juice mixture over the fruit. Stir, cover and refrigerate for 1 to 2 hours. Serve cold. Even better the next day. Serves 4-5.

Notes:

1. Add honey to sweeten.
2. The honey, lemon juice and alcohol will keep the salad fresh for days more than your typical fruit salad.
3. If peaches are out of season, you might substitute with Honeydew, Mango or Papaya.
   

¹ I have not used fresh pineapple with this before. I can only imagine it would be even more fantastic. If you do use fresh pineapple, be sure to pick up some pineapple juice.

² The syrup comes out to be approx. 1/4 cup each of honey, lemon juice, pineapple juice and vermouth.
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