The Tri-City Herald's Food & Wine section June 23 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.
Fresh Fruit Lemonade
1 cup sliced ripe strawberries, whole -raspberries or blueberries
1 cup freshly squeezed lemon juice (6 lemons per 1 cup)
1 cup sugar
4 cups cold water
1 fresh lemon, unpeeled, cut in cartwheel slices
In blender or food processor, combine berries, lemon juice and sugar; blend until smooth. Pour into large pitcher. Add cold water, lemon cartwheel slices and ice; stir well. Garnish each serving with additional fruit and/or fresh mint leaves, if desired. Makes 6 servings.