30 Min
DF
GF
V
Peach Blueberry Lemonade
With cold weather in the rear view and balmy summers to look forward to, the edible joys of spring are all around us. From sugar snap peas to fennel to about a dozen varieties of greens, the farmer’s table stands at Urban Harvest farmer’s market are bursting with beautiful produce. Last weekend, I had my first local peach and blueberry sighting of the year. Lightsey Farms had arrived with their first spring harvest of local plums and peaches and there was another farmer with boxes and boxes of local wild blueberries. I brought them home and turned them into a lightly spiced lemonade of sorts. Growing up in a time and place when local was the only way we ate and drank, I remember my mother buying baskets of plums or apricots during peak summer season and making a variety of sweetened concentrated syrups, called sherbat. She’d puree the fruit at its ripest, sometimes cook it down or other times just strain and combine with sugar and other seasonings and store them in tall bottles. We would add water or club soda to turn them into drinks all year long. My parents would have adult versions with generous splashes of gin or vodka. Here is a gently spiced lemonade to welcome a Texas spring, it’s only lightly sweetened, adjust and spike as needed.
With cold weather in the rear view and balmy summers to look forward to, the edible joys of spring are all around us. From sugar snap peas to fennel to about a dozen varieties of greens, the farmer’s table stands at Urban Harvest farmer’s market are bursting with beautiful produce. Last weekend, I had my first local peach and blueberry sighting of the year. Lightsey Farms had arrived with their first spring harvest of local plums and peaches and there was another farmer with boxes and boxes of local wild blueberries. I brought them home and turned them into a lightly spiced lemonade of sorts. Growing up in a time and place when local was the only way we ate and drank, I remember my mother buying baskets of plums or apricots during peak summer season and making a variety of sweetened concentrated syrups, called sherbat. She’d puree the fruit at its ripest, sometimes cook it down or other times just strain and combine with sugar and other seasonings and store them in tall bottles. We would add water or club soda to turn them into drinks all year long. My parents would have adult versions with generous splashes of gin or vodka. Here is a gently spiced lemonade to welcome a Texas spring, it’s only lightly sweetened, adjust and spike as needed.
30 Minutes
6
Notes & Variations
- The lemonade can be made ahead of time and refrigerated for up to 2 to 3 days.
- The coriander, chile and cardamom add a delicate depth of flavor to the drink, however, feel free to leave them out.
- Instead of sugar, make a honey syrup by boiling 1/2 cup honey with 2 cups of water.
Notes & Variations
- The lemonade can be made ahead of time and refrigerated for up to 2 to 3 days.
- The coriander, chile and cardamom add a delicate depth of flavor to the drink, however, feel free to leave them out.
- Instead of sugar, make a honey syrup by boiling 1/2 cup honey with 2 cups of water.
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Stock Your Pantry
Refreshing Drinks for the Spring!
Fruit smoothies and lemonades hit the spot.
THAT FIRST SIP IS ALWAYS THE BEST.
