What do you get when you combine 90-degree weather, lemons, oppressive humidity, and mid-July boredom?
Minted strawberry lemonade and a food blog.
At least if you’re us.
Although our first intention was to bake a lovely Granny Smith apple pie, we decided against subjecting ourselves to a 350-degree oven and opted instead for a cool drink. (Sorry apple pie, your time will come.. maybe in the fall!)
Our first food-blogging endeavor? Minted strawberry lemonade. Slightly adapted from The Joy of Cooking and inspired by a pint of fresh strawberries, this lemonade (like much of the food we’ve cooked before) was mainly created out of necessity. We are hungry, thirsty people, and a thirst-quenching drink was just what we needed to stave off heatstroke.
Minted Strawberry Lemonade
8 cups water
1-2 cups sugar
1 cup of lemon juice
1/2 pound strawberries, chopped
- Boil water and sugar 2 minutes, or until the sugar is dissolved. Remove from heat, add desired amount of mint, refrigerate. Or, freeze if you’re impatient like us.
- Puree strawberries in a food processor until smooth, or they resemble juice. Add puree to the lemon juice. Strain and discard the solids. (Or, you can add some sugar and eat it like jam. No wasting here!)
- When the water/sugar mixture is cool, stir the juice mixture into it. Garnish with mint, add ice, and enjoy on a shaded patio in a garden, surrounded by flora and fauna (if you count one grumpy cat).