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Summer : Lemonade Recipes

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HOMEMADE RASPBERRY PEACH LEMONADE

INGREDIENTS

RASPBERRY PEACH PUREE:

• 4 fresh peaches, pitted, then diced into large chunks
• 1 cup fresh raspberries
• 1 1/4 cups water

SIMPLE SYRUP:

• 1/2 cup granulated sugar
• 1/2 cup water

LEMONADE:

• 7 cups cold water
• 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
• ice cubes
• additional raspberries, for garnish optional
• additional peach slices, for garnish optional
• mint sprigs, for garnish optional

INSTRUCTIONS

1. Add diced peaches, raspberries and water to a food processor or blender and process until pureed.
2. Place a sieve over a large mixing bowl and pour peach raspberry puree into the sieve. Use the back of a large spoon to push the puree around so the liquid falls through the sieve and seeds/skin stay inside the sieve.
3. Discard seeds/skin from the sieve and set mixing bowl with liquid in it aside.
4. Add granulated sugar and 1/2 cup water to a small saucepan and heat over MED heat until sugar dissolves into the water, stirring occasionally. Boil about 3 minutes until liquid has become syrupy. Set aside to cool slightly.
5. Add 7 cups water, lemon juice and ice cubes to a large pitcher. Stir to combine. Pour in cooled simple syrup and peach raspberry liquid. Stir to combine again.
6. Store covered in refrigerator until ready to serve.  Serve chilled with garnishes, if desired

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INGREDIENTS

• 1 small onion, diced
• 5 small carrots, diced
• 3  cloves of garlic
• ½ red pepper, diced
• 4 cans fire roasted tomatoes
• 3 cups chicken broth
• ½ cup marsala wine, divided
• 2 tablespoons sugar
• 1 teaspoon baking soda
• ½ cup heavy cream
• salt and pepper
• red pepper flakes

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INSTRUCTIONS

1. In a large dutch oven, saute onion, carrots, garlic and red pepper. Season with salt, pepper and red pepper flakes.  Cook for 3-4 minutes.
2. Stir in ¼ cup marsala wine, tomatoes and broth and more salt, pepper and red pepper flakes. Bring to a boil.  Once it’s come to a boil, reduce heat and let simmer for 5-7 minutes.
3. Remove from heat and ladle into a blender. Blend on low until smooth. (I blended in two batches and made sure to leave the top part of the lid off to allow steam to escape.)
4. Return to pot and stir in sugar and baking soda over medium heat. Stir until all of the bubbles are gone.
5. Stir in the remainder marsala and heavy cream. Remove from heat and let cool slightly before serving.
6. Serve with sour cream, cheese, basil and crouton if desired.

SOURCE >>https://spaceshipsandlaserbeams.com/

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