Taste of Americana: When Life Gives You Lemons

Barbie Butz When Life Gives You Lemons...

I’ve always thought of August as the “wrap-up” of summer. It’s a time to take a mini-vacation before school starts or gather friends and family for one more picnic in the park, at the mountains, or by the ocean.

The weather is usually warm and dependable, allowing you to make outdoor plans without a “plan B.” So enjoy this month, and to help you keep cool, think “lemon.”

The flavor of lemons enlivens the taste of food, adding a lively, refreshing tang. Try these recipes and see if you don’t agree. They are simple yet delicious and will be a great addition to any picnic or August party menu.

Strawberry Watermelon Lemonade

Ingredients:

1 (6-pound) watermelon, seeded and cut into chunks 2 pints strawberries, hulled 1⁄2 cup sugar 1 (12-ounce) can frozen lemonade, thawed 3⁄4 cup fresh lemon juice Fresh lemon slices, for garnishest

Directions:

Purée watermelon in batches in food processor until smooth; strain juice through sieve into large bowl or 2-quart pitcher. Process strawberries with sugar until smooth. Add strawberry purée, lemonade concentrate, and lemon juice to watermelon juice. Refrigerate until ready to serve. Serve over ice and garnish with lemon slices.

Lemon Mint Sherbet

Ingredients:

A very large handful of fresh mint leaves 1 cup (7 ounces) sugar 1⁄2 cup fresh lemon juice (from about 3 medium lemons; grate the zest before juicing the lemons) 2-2/3 cups 1% or whole milk

Directions:

Stir sugar, lemon juice, and handful of mint leaves together in medium bowl. Let stand for 1 hour. Stir milk into lemon juice mixture. Strain mixture through sieve into bowl, pressing lightly on mint leaves; discard mint. Add lemon zest. Mixture will thicken slightly and may look curdled, but is okay. Pour mixture into shallow pan, cover, and freeze until hard, 3 to 4 hours. Break frozen mixture into chunks with a fork. Process in food processor or blender until mixture is smooth and color has lightened. If some 11⁄2 teaspoons grated lemon zest Extra mint leaves for garnish 2 pints strawberries, hulled 1⁄2 cup sugar 1 (12-ounce) can frozen lemonade, thawed 3⁄4 cup fresh lemon juice Fresh lemon slices, for garnishest

of frozen chunks are still not broken up, continue processing; extra processing only makes smoother, creamier sherbet.

Serve immediately as a slushy spoon drink, garnished with extra mint leaves, or transfer to an airtight container and refreeze until hard enough to scoop, 3 to 4 hours. If sherbet freezes too hard, let it soften in the fridge for 15 minutes or longer, or carefully soften in the microwave on defrost setting, a few seconds at a time.