Freshly squeezed lemonade is dressed in patriotic colors

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Freshly squeezed lemonade is dressed in patriotic colors

Not only is this Fourth of July lemonade patriotic, its also healthy.
Red, White and Blue Lemonade

Start to finish: 25 minutes, plus freezing
Servings: 6
Ingredients:
3 cups cubed seeded watermelon (the redder the better)
3 cups cleaned and rinsed fresh blueberries
¾ cup well-stirred lite coconut milk
¾ cup sugar
1/3 cup water
1 cup fresh lemon juice
Fresh mint leaves, to garnish
Method:
In a blender, puree the watermelon until it becomes liquefied. Pour the watermelon liquid into ice cube trays (you should have enough liquid for twelve 2-tablespoon cubes). Rinse out the blender, add the blueberries and puree until the mixture is smooth. Transfer the blueberry puree to another ice cube tray. In a third tray, divide the coconut milk between 6 cubes.
Transfer all of the trays to the freezer and freeze until solid, preferably overnight.
In a small saucepan over medium heat, combine the sugar and water and cook, stirring occasionally, until the sugar is dissolved. Let cool.
In a pitcher, combine ½ cup of the sugar syrup with the lemon juice. Add 3 cups of cold water, then taste and add additional sugar syrup if desired. Chill until ready to serve.
To serve, place 2 watermelon cubes, 2 blueberry cubes and 1 coconut cube in each of 6 rocks glasses. Top the glasses with lemonade, then garnish with mint. Let sit for 10 or so minutes to allow the cubes to melt slightly and flavor the lemonade.
Nutrition information per serving: 150 calories; 20 calories from fat (13 percent of total calories); 2 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 40 g carbohydrate; 2 g fiber; 33 g sugar; 1 g protein; 10 mg sodium.

Freshly squeezed lemonade is dressed in patriotic colors

Not only is this Fourth of July lemonade patriotic, its also healthy.
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