Strawberry Vodka Lemonade

You guys.  I know it’s fall, but sometimes we just need a little taste of summertime.  Especially as we gear up for what appears to be an early and long winter.  All though today is quite warm and sunny!  This recipe uses the base lemonade recipe that can be found here, but with an alcoholic upgrade.

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Photography by Allyson Regan

You can easily just make the strawberry lemonade if there are little ones around, and add the vodka strawberries separately.   I outlined exactly how to keep the booze separate in the recipe below!

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Photography by Allyson Regan

Strawberry Vodka Lemonade

6 lemons, about 1 cup of juice

1 1/4 cup simple syrup

5 1/2 cups of water

2 quarts of fresh strawberries

2 cups vodka

Add the simple syrup and 1 quart of the strawberries to a blender and blend until smooth.  Strain to remove the seeds and add to a large pitcher with the lemon juice and the water.  In a jar, add the vodka and the rest of the strawberries, sliced.  Let chill for at least an hour.  To serve, add ice to the pitcher and add the strawberry vodka to each glass to serve.  Don’t forget to garnish with a couple boozy berries!

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Photography by Allyson Regan

Yum!

Lemonade: For When Life Gives You Lemons

With summer winding down, I’m trying to recap all of my favorite summer recipes.  One that I love, especially when it’s hot outside, is fresh lemonade.  It’s super simple and is a lot better for you than store-bought.  If you want to get into the nitty gritty of what’s really in your lemonade and how terrible it is for you, read it here.  It’s disgusting.  While I know that you can’t possibly make everything from scratch, this is super simple and easy and you can control the sweetness and flavor.

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Photography by Allyson Regan

 

Making your own lemonade is a great way to control the amount of sugar your family is consuming.  You can even change the type of sugar you use.  The sweetener in this recipe is known as simple syrup which is also a common ingredient in a lot of mixed drinks.  You can purchase simple syrup in any grocery store, but please don’t.  You are over-paying for sugar and water, and probably some kind of preservative.  Simple syrup is equal parts water and sugar, brought to a simmer over medium heat until the sugar dissolves.  You can use granulated sugar or coconut sugar or raw sugar, or what ever you’d like.

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Photography by Allyson Regan

Lemonade

6 lemons

1 1/4 cup simple syrup

5 1/2 cups water

Juice the lemons, taking care to strain well.  Six lemons should yield around 1 cup of juice.  If you use bought lemon juice, you might need more simple syrup.  Combine the lemon juice, simple syrup, and water in a large pitcher.  This should yield about 7 cups of lemonade, which is quite a bit, but you can mix it with iced tea arnold-style or add vodka happy hour-style.  Add plenty of ice and enjoy!

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Photography by Allyson Regan

Grilled Peach Bruschetta

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Photography by Allyson Regan

Well folks, nows the time to soak up the last flavors of summertime.  Before you know it, kids will be back in school, leaves will be falling, produce will be dwindling at the markets, and peach season will be replaced by apples.  So, while your grill is still out, and those peaches are waiting to be used, try out this recipe!

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Photography by Allyson Regan

Grilled Peach Bruschetta

1 crusty baguette

6 peaches, halved

1 small yellow onion

1 pint cherry tomatoes, red or yellow

1 tbsp balsamic vinegar

1 clove garlic

2 tbsp olive oil, plus more for brushing

5 leaves fresh basil

salt and pepper

Preheat your grill to medium high heat, aim for 350-400 degrees.  Brush the peach halves with olive oil.  Thinly slice the baguette with a serrated knife.  Dice the yellow onion and sweat in a small pan.  Cook until they start to caramelize.  Cut the cherry tomatoes in half and mince the garlic.  Thinly slice the basil.  Combine the tomatoes, garlic, onions, balsamic vinegar, olive oil, basil, and a pinch of salt and pepper.  Grill the peaches carefully, starting with the cut side down.  Grill the baguette on both sides until crisp.  The peaches are ready when they start to get softer and juicy.  Removing the skins is optional, then dice the peaches so they are similar in size to the tomatoes.  Add the peaches to the rest of the mixture and combine well.  Taste and adjust the salt and pepper if needed.  Spoon over the baguette slices.

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Photography by Allyson Regan

Now, if you have an inordinate amount of peaches, you can avoid the tomatoes all together and go full peach.  I also love to use blueberry balsamic vinegar from the Olive Cart.  It just adds a nice fruity flavor that compliments the peaches.  This dish is a great appetizer to kick off an end of summer get-together.

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Photography by Allyson Regan

Enjoy!