For those of you expecting a new TWD recipe today (semolina bread), we chose to forgo today’s recipe, due mostly to excessive heat, making the idea of turning on the oven an unappealing one to say the least. However, we may redo it at a later time if the weather cools down. Also, unlike some of our previous experiments, semolina bread is much more difficult to convert to gluten free. No gluten free substitute flour will taste exactly like semolina, or comes even close. Since the general TWD recipe line up calls for two participations per month, and July happens to have three this year, we felt it would be okay to sit one out. Since much of the US is suffering under an incredible heat wave at the moment, we thought a recipe for an ice-cold drink, would be a welcome substitute.
In the past, while living in the Pacific Northwest, the sun always held a very special place in our lives, as it probably does for most people living there. At the slightest glimmer of the sun’s rare appearance, everyone rushes outside, even risking sunburn to bask in it. Here in the desert, the opposite tends to be true. Don’t get us wrong, we still love the sun, but it holds a much greater strength at our high elevation. Here, houses have wide overhanging roofs, smaller windows, and high walled gardens, all in an effort to shield from the sun. Outdoor Summer activities, by necessity, are approached differently, always with a concern for appropriate shade and hydration.
Like July 4th and barbecues, lemonade is one of the classic rights of Summer. We’re not big fans of commercial soft-drinks in general, but home-made lemonade is something that makes a great alternative. Making it ourselves also allows us to control how much and what kind of sugar is being used.
Loving the bright light of the New Mexico sun, lavender grows easily and blooms with the most beautiful flowers throughout the month of July. Its aromatic fragrance fills the air, and we wanted to capture its unique essence in our lemonade. Like many common garden flowers such as roses, nasturtiums, johnny jump ups, and marigolds, lavender is also edible, and makes a delicious addition to chocolate, drinks, and baked goods.
Lavender Lemonade
2 quarts, or 8 cups of purified water
6 organic lemons, juiced
1 organic lemon, sliced thinly
6 Tbsp. organic sugar
Fresh raspberries
1 Tbsp fresh lavender blossoms
Ahead of time, fill one ice-cube tray with purified water, and place one or two raspberries inside each section. Freeze for several hours, or over night. In a pinch, you can add fresh raspberries directly to the lemonade, and just use plain ice.
Juice 6 lemons, straining all the seeds. Fill a glass jar with two quarts of water, and add the lemon juice, lemon slices and sugar, stirring until completely dissolved. Finally, add the ice and raspberries, top with the lavender blossoms. Allow the lemonade to be infused with the flavor of the lavender, by placing the lemonade in the refrigerator for about thirty minutes. Stir a couple more times before serving in tall glasses. Enjoy poolside, or under the shade of a tall tree.
We are on a constant quest to stay hydrated, not always easy to do in the arid southwest, where the normal eight glasses of water a day are never enough. This lemonade really quenches the thirst, making it much easier to achieve the balance we are looking for. Here is to a fun week ahead. Stay cool and hydrated.
