Weekly recipes for July 3, 2013
Red, White and Blue Lemonade
Start to finish: 25 minutes, plus freezing. Servings: 6.
3 cups cubed seeded watermelon
3 cups cleaned and rinsed fresh blueberries
3/4 cup well-stirred lite coconut milk
3/4 cup sugar
1/3 cup water
1 cup fresh lemon juice
Fresh mint leaves, to garnish
Digital Access for only $0.99
For the most comprehensive local coverage, subscribe today.
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 1/2 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: 150 calories; 20 calories from fat (13 percent of total calories); 2 grams fat (2 grams saturated; 0 grams trans fats); 0 milligrams cholesterol; 40 grams carbohydrate; 2 grams fiber; 33 grams sugar; 1 grams protein; 10 milligrams sodium.
Ice Cream Sandwich Buffet
For the bread:
Pound cake, sliced and toasted
Chocolate wafer cookies
Oatmeal raisin cookies
Chocolate chip cookies
For the spreads:
Chocolate fudge sundae sauce
Fruit jams, such as raspberry or strawberry
For the frozen fillings:
Shortcake Sandwich: Spread 2 pieces of thinly sliced and toasted pound cake with strawberry jam, then fill with vanilla or strawberry ice cream.
Black and Red: Sandwich raspberry sorbet between chocolate wafer cookies.
Creamsicle: Sandwich orange sherbet between vanilla sugar cookies. Add a smear of chocolate fudge sauce, if desired.
S'More: Spread marshmallow topping on 2 graham crackers, then fill with rocky road or chocolate ice cream.
Lemon Spice: Drizzle a touch of butterscotch on a soft molasses cookie, then top with lemon sorbet or sherbet, then a second molasses cookie.