XLSOR’s Post

There’s nothing better than a refreshing beverage on a hot summer day. Make a batch of this fresh strawberry limeade to quench your thirst! Cheers! **Ingredients** • 1 cup granulated sugar • 6 cups water divided • 1 quart fresh strawberries hulled • 1 cup of freshly squeezed lime juice (about 8 limes) **Directions** In a saucepan over medium heat, add 1 cup of sugar and 1 cup of water. Stir until sugar is dissolved (about 2-3 minutes). Remove from the heat and allow to cool. This is your simple syrup. In a blender, add your hulled strawberries and 1 cup of water. Cover and blend until smooth. Pour the strawberry mixture through a fine mesh sieve to remove any seeds and lumps (optional). In a pitcher, combine the strawberry mixture, simple syrup, lime juice, and the remaining 4 cups of water. Stir until incorporated. Refrigerate until cold. Serve over ice, and enjoy! **PRO TIP** Adjust your sweetness! 3/4 cup sugar + water = lightly sweet, tart. 1 1/2 cups of sugar + water = very sweet.

✨Ginger Lime Sparkling Water✨ ½ lime, juiced ½ orange, juiced 1 teaspoon honey ½ lime, thinly sliced 2 slices of ginger, peeled and sliced about ¼ inch thick 5 mint leaves, torn 1L chilled sparkling water 1. Place lime juice, orange juice, and honey in a mixing bowl. 2. Whisk together to thin out honey. 3. Add remaining ingredients to a 1L water pitcher 4. Pour in sparkling water followed by juice mixture and stir with a wooden spoon 5. Add ice and let steep in refrigerator for 30 minutes before serving 6. Cut additional fruits and herbs for garnish if desired Recipe by: YMCA of Central Florida

This Homemade Blueberry Lemonade is made with an easy blueberry syrup. It’s so refreshing, sweet, and tangy. Grab a big mug on a hot summer day. It’s the perfect way to cool down this summer, plus it’s only four ingredients! -Fresh blueberries -Granulated sugar -Lemons -Cold water 1) Dump the blueberries, sugar and 1 cup of water in a blender. Blend this on medium-high speed for about 1 minute or until the blueberries are pureed. 2) Next you want to strain the blueberry puree through a fine mesh sieve if you don’t want the small pieces of blueberry in your lemonade. If you don’t mind them skip this step! 3) Pour the blueberry puree in a pitcher and add the lemon juice, stir. Then add the remaining 3 cups of water and you are done! 4) Stir, chill and serve this blueberry lemonade over ice on a hot summer day!

Watermelon Cucumber Basil Lemonade (8 servings) 🍉🥒🍃🍋🍯 Ingredients: - 4 cups watermelon, cubed - 1 large cucumber, peeled and sliced - 1/4 cup fresh basil leaves - 1/2 cup fresh lemon juice (about 4 lemons) - 1/4 cup honey or agave syrup (more to taste) - 2 cups cold water - Ice cubes - Lemon slices and basil leaves for garnish Instructions: 1. In a blender, combine the watermelon, cucumber, and basil leaves. Blend until smooth. 2. Pour the mixture through a fine mesh strainer into a large pitcher, pressing with a spoon to extract as much liquid as possible. Discard the solids. 3. Add the fresh lemon juice and honey (or agave syrup) to the pitcher. Stir until the honey is fully dissolved. 4. Add the cold water to the pitcher and stir to combine. 5. Taste and adjust the sweetness if necessary, adding more honey or agave syrup to taste. 6. Chill the lemonade in the refrigerator for at least 1 hour before serving. 7. Serve over ice cubes and garnish with lemon slices and fresh basil leaves. Prep Time: 10 minutes Happy, healthy and blessed Wednesday 🙏🏻❣️👩🏼🍳🍹

🍓 Strawberry Punch Ingredients: 1 can (46 ounces) pineapple juice, chilled 2-1/4 cups water 3/4 cup thawed pink lemonade concentrate 3/4 cup sugar 2-1/2 quarts ginger ale, chilled 1 pint fresh strawberries Directions: In a large punch bowl, mix together pineapple juice, water, pink lemonade concentrate, and sugar. Slowly pour in the ginger ale and stir gently to combine. Cut fresh strawberries and add them to the punch for garnish. Prep Time: 10 min Total Time: 10 min

We're almost at the end of our Dry Month Mocktail series, so of course we had to share with you... The refreshing, Chia Agua Fresca! ✨ Ingredients: 5 limes ⅔ cup of sugar (or monk fruit) 6 cups of water 4 tablespoons of chia seeds Method Juice 4 of the limes and cut the 5th lime into wedges. Place all the lime juice and wedges in a blender with the sugar and water and pulse just 3 x 1 second pulses so as not to make it too bitter. Pour the lime mix through a sieve into a bowl. Place the bowl in the fridge and chill for at least 30 minutes. When ready to serve, pour into a glass and add ½ teaspoon of chia seeds. Allow the chia seeds to steep for 10 minutes before serving. Calories per serving: 128 More on my website 👉🏻 https://buff.ly/3NCtkeF #drymonthmocktails #mocktailrecipe #dryjanuary #healthyrecipes

A recipe for liquid gold. This jar of freshly made lemon curd being spooned out caught some beautiful light, giving the curd a wonderful glow. If it's caught your eye too and you'd like to try making some, give this recipe a go 🍋 4-5 lemons; 175ml juice & zest from 3 🍋 100g salted butter 🍋 125g sugar 🍋 2 tbsp cornflour 🍋 3-4 tbsp cold water 1. Wash and zest 3 lemons before juicing them. Further lemons may need to be squeezed to get 175ml of juice. 2. Melt the butter & sugar in a pan on medium heat, stirring continuously. 3. Add in the lemon juice and zest, bringing the mixture to the boil before lowering to a simmer. 4. Mix the cornflour and water into a slurry separately before adding to the pan. 5. Stir continuously and allow to simmer for a few minutes before removing from the heat. How will you eat your lemon curd? Follow my Hashtag #apFoodCreations for more #lemoncurd #lemons #recipes #foodphotography #foodandbeverageindustry #foodbusiness #restaurantindustry #cafe

There’s nothing better than a refreshing beverage on a hot summer day. Make a batch of this fresh strawberry limeade to quench your thirst! Cheers! **Ingredients** • 1 cup granulated sugar • 6 cups water divided • 1 quart fresh strawberries hulled • 1 cup of freshly squeezed lime juice (about 8 limes) **Directions** In a saucepan over medium heat, add 1 cup of sugar and 1 cup of water. Stir until sugar is dissolved (about 2-3 minutes). Remove from the heat and allow to cool. This is your simple syrup. In a blender, add your hulled strawberries and 1 cup of water. Cover and blend until smooth. Pour the strawberry mixture through a fine mesh sieve to remove any seeds and lumps (optional). In a pitcher, combine the strawberry mixture, simple syrup, lime juice, and the remaining 4 cups of water. Stir until incorporated. Refrigerate until cold. Serve over ice, and enjoy! **PRO TIP** Adjust your sweetness! 3/4 cup sugar + water = lightly sweet, tart. 1 1/2 cups of sugar + water = very sweet.

There’s nothing better than a refreshing beverage on a hot summer day. Make a batch of this fresh strawberry limeade to quench your thirst! Cheers! **Ingredients** • 1 cup granulated sugar • 6 cups water divided • 1 quart fresh strawberries hulled • 1 cup of freshly squeezed lime juice (about 8 limes) **Directions** In a saucepan over medium heat, add 1 cup of sugar and 1 cup of water. Stir until sugar is dissolved (about 2-3 minutes). Remove from the heat and allow to cool. This is your simple syrup. In a blender, add your hulled strawberries and 1 cup of water. Cover and blend until smooth. Pour the strawberry mixture through a fine mesh sieve to remove any seeds and lumps (optional). In a pitcher, combine the strawberry mixture, simple syrup, lime juice, and the remaining 4 cups of water. Stir until incorporated. Refrigerate until cold. Serve over ice, and enjoy! **PRO TIP** Adjust your sweetness! 3/4 cup sugar + water = lightly sweet, tart. 1 1/2 cups of sugar + water = very sweet. #strawberrylimeade #summerdrinks #realestatewithpatio #jennifermbhomes

. Rhubarb Raspberry Tart Cut fresh rhubarb, (from our moestuin!) macerated with sugar for 30min. Simmer to make confiture with dash lemon juice. Blend all together; coconut oil, coconut milk, agave nectar, white chocolate, cornstarch, agar, vanilla beans paste and pinch of sea salt. I use thermomix to set temperature 95°C and cook for 3min. Bake tart shells and let them cool, fill the shells half with the cream. Then chill a bit to set, put rhubarb confiture. Cook water, sugar and agar mixture for a red gel, add raspberries, and blend to make running gel. After chilling to set, decorate with meringue and raspberries.