• Facebook
  • Twitter
  • RSS
45°
Wednesday April 23, 2014
View complete forecast
News-Sentinel.com Your Town. Your Voice.
This Weeks Deal
Chop Shop Full Service Hair Repair
 Mini Facial and 30 minute Relaxation Massage 
 Mani Pedi combo 
This Week Only
$25
55% off
Local Business Search
Stock Summary
Dow16488.52-25.85
Nasdaq4138.67-22.79
S&P 5001877.08-2.47
AEP52.2150.545
Comcast51.380.55
GE26.6150.035
ITT Exelis18.71-0.08
LNC48.560.06
Navistar35.410.35
Raytheon100.090.59
SDI18.300.11
Verizon47.44-0.48

Patriotic lemonade offers kaleidoscope of flavor

Copyright 2014 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. The Associated Press

Customize drink with pureed fruit frozen into cubes.

Tuesday, July 2, 2013 - 12:01 am

If you've never tasted fresh lemonade, you don't know what you're missing. It's just so much more vivid than the supermarket stuff, much more about the lemon and less about the sugar.

True, juicing the lemons can be a pain, but the process becomes very near painless if you start by softening the lemons in the microwave for 30 seconds. Then all you have to do is add sugar syrup — a mixture of sugar and water, heated until the sugar is dissolved — and some cold water. Done.

In short, it's hard to top fresh lemonade all by itself. Still, for those so inclined, there are plenty of ways to gild this lily. You can infuse the sugar syrup with fresh herbs. You can add seltzer. You can combine it with other fruit juices, including cranberry, apple and pomegranate.

Or — and here is the heart of today's recipe — you can glorify it with flavor-packed ice cubes.

My favorite ice cubes for lemonade (or iced tea) are pureed fruit cubes. Almost any fruit will work. Just puree it, pour the puree into ice cube trays and freeze them. The right tool for this job is a blender, which purees the fruit more completely than a food processor or an immersion blender. Of course, you can still use those other tools if they're the only ones you have at hand.

By the way, if you want to get all fancy, you're welcome to strain the puree before you freeze it, though the gain in smoothness will also mean a loss in fiber.

In celebration of the Fourth of July, we'll dress up our lemonade with three different kinds of cubes — watermelon, coconut and blueberry for red, white and blue. Holiday aesthetics and electrifying flavor aside, this drink is almost absurdly healthy. Every glass contains a half-cup each of blueberries and watermelon.

By the way, I used to think watermelon was a loser, nutritionally — all sugar and no substance. I was wrong. Watermelon happens to be an excellent source of vitamin C and a good source of A, as well as lycopene, potassium and magnesium. And calorie-wise, it's very modest. A full cup of diced watermelon clocks in at 46 calories.

There's no confusion about the virtue of blueberries, which are packed with antioxidants. They're also a good source of vitamin C and fiber. Finally, they team up beautifully with lemon juice.

Thinking of a bright white fruit with which to fill out my tri-color team of ice cubes wasn't easy. Happily, during a rummage through the cupboard I stumbled upon a can of lite coconut milk. As everyone knows, fruit and coconut go together like fireworks and the Fourth of July.

One of the most appealing aspects of this libation is that its flavor mutates and deepens as the cubes melt slowly in the glass.

I suggest giving the process a head start by letting the drink stand for a bit before serving, then encouraging your guests to take their time drinking. Tell them the effect will be like a kaleidoscope for the mouth.

Red, white and blue lemonade

Start to finish: 25 minutes, plus freezing

Servings: 6

3 cups cubed seeded watermelon (the redder the better)

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

In a blender, puree watermelon until it becomes liquefied. Pour watermelon liquid into ice cube trays (you should have enough liquid for 12 2-tablespoon cubes). Rinse out blender, add blueberries and puree until mixture is smooth. Transfer blueberry puree to another ice cube tray. In a third tray, divide coconut milk among 6 cubes.

Transfer all trays to freezer and freeze until solid, preferably overnight.

In a small saucepan over medium heat, combine sugar and water and cook, stirring occasionally, until the sugar is dissolved. Let cool.

In a pitcher, combine 1/2 cup of sugar syrup with 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 glasses with lemonade, then garnish with mint.

Let sit for 10 or so minutes to allow cubes to melt slightly and flavor lemonade.

Per serving: 150 calories; 20 calories from fat (13 percent of total calories); 2 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 40 g carbohydrate; 2 g fiber; 33 g sugar; 1 g protein; and 10 mg sodium.