It was hot yesterday, and I was waxing nostalgic about a daiquiri, the oh so refreshing alcoholic beverage that is crazy popular here in NOLA. I wanted something frozen, alcohol free and refreshing. This is what I came up with.
1/4 cup fresh lemon juice (about 2 lemons)
2 tbsp. POM Pomegranate Cherry Juice
2 tbsp. raw local honey
2 1/2 cups of ice
1 cup of water
Few sprigs of mint of you have ‘em
Toss it all in the blender and zip until smooth. Makes two 12oz. glasses of lusciousness.
The Ponchatula strawberry is one of the most coveted gifts we receive from Louisiana farmers annually. Sadly, the season has almost run its course, but the good news is for the next few days you can grab a flat of these ruby gems for CHEAP and “put ‘em up” for later. Tomorrow I’ll be posting several ways to prep and store your berries for the long haul. Today, it’s all about homemade strawberry lemonade. Sit back and enjoy a glass of this amazing elixir tonight, but come on back tomorrow for more ways to maximize your flat of berries.
This recipe is good for about 24oz. of lemonade. I like mine to pack a bit of a punch, so taste it first and if it is too strong, dilute it with water until it’s at your desired flavor point.
½ cup fresh squeezed lemon juice
7-8 strawberries (ping pong sized)
1 cup of water
Raw local honey to taste
Put all of the ingredients into a blender and blend until smooth. Strain through a fine sieve. Dilute and sweeten to taste.
Straining pulp and seeds.
Use the pulp and seeds remaining in the sieve (very tasty) to flavor your favorite homemade balsamic viniagrette.
Strawberry pulp and seeds
FYI – Both strawberries and lemons have a low glycemic index as well as lots of Vitamin C. Both also have commendable amount of potassium and folate too. Don’t forget all berries are loaded with anti-oxidants as well. Lemon, although acid to taste, is very alkalizing in the body and when mixed with water is a great way to get the system off to a stirring bit of cleansing if you drink it in the morning. All in all….delicious and nutritious . Bottoms up!
P.S. Blueberry season is just starting. Try substituting a generous handful of blueberries for the strawberries in this recipe to shake things up a bit.