Thank goodness for the ‘schedule’ button! As this publishes, I’m in the car headed back to good ‘ol Texas… and straight towards my 28th birthday (which is tomorrow!). In fact, when I was asked to pick this Sunday’s recipe, I immediately knew I was choosing the Red Velvet Cake with Cream Cheese frosting. I mean, perfect, right?? Unfortunately, I was a little late in responding and someone else chose it ahead of me. No bother, though… there’s no way I could’ve served a slice of cake in my birthday wine glass anyway! So, instead, I chose Melissa’s Strawberry Lemonade, a take on the one she used to enjoy at Huckleberry’s Restaurant. Sweet, tart and a perfect choice to fill that special glass!!
Strawberry Lemonade (pg. 85)
Source: The Sweet Melissa Baking Book by Melissa Murphy
3/4 c sugar
1 c very hot water
1 c fresh lemon juice
4-1/2 c cold water
1 recipe Fresh Strawberry Sauce (pg. 210)
Confectioners’ Sugar, for the glasses
Fresh strawberries for garnish
In a pitcher, combine the sugar and hot water and stir until the sugar has dissolved into a syrup. Stir in the lemon juice and cold water. Add the strawberry sauce and stir to combine. Pour over ice into tall glasses rimmed with confectioners’ sugar. Garnish with fresh strawberries, if using. Strawberry lemonade keeps at least 3 days in the refrigerator.
Fresh Strawberry Sauce (pg. 210)
1 dry pint fresh strawberries, rinsed and hulled
2 tbsp sugar
1 tsp fresh lemon juice
2 tbsp cold water
In a food processor or blender, puree the berries, sugar, lemon juice and water until smooth. Strain the berry mixture into a clean bowl and discard the seeds. Stir in additional sugar, if needed. Cover and refrigerate until ready to serve.
And now, after less than 24 hours of rest (and laundry), I’m off to San Diego to celebrate #28 and C’s #25!! See y’all in a week!!