What is the Summer of Pink without some delicious, garden-fresh pink lemonade? This pink lemonade is super quick and easy to make on any warm summer night. Head to the garden to grab some fresh strawberries and mint and give this recipe a try!
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Ingredients
2 cups of garden fresh strawberries cleaned and hulled
1/4 cup of simple syrup
3/4 cup of lemon juice
3-4 cups of fresh, cold water
Ice
Fresh mint for garnishing
Instructions
1. Puree strawberries in a blender.
2. Strain the strawberries and add them to a pitcher. Save some strawberries for garnishing
3. To the pitcher add the simple syrup, lemon juice and 3 cups of water, and ice.
4. Stir together and taste, adding more water or sweetener as desired.
5. Serve over ice with a sprig of mint and slices of strawberries!
Add your favorite alcohol to make it a cocktail! We suggest vodka or tequila.
Enjoy!
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Harvest Blossoms
1. Pluck Them
This is the simplest part. Pinch the base of the squash blossom and pluck it straight from it's stem. It's also worth giving the blossom a cool rinse in the sink and patting them dry before cooking. The same picking and cooking methods can be used for all kinds of squash blossoms. Pumpkin blossoms are especially versatile because they are large and the petals are thick enough to withstand some cooking.
2. Choose a Cooking Method
RAW
Pumpkin blossoms and other squash blossoms can be eaten as they are, especially perfect atop a fall green salad.
FRIED
Fried squash blossoms are surprising light and fresh tasting, especially when made in a tempura batter, which is perfect for quick frying that will not overcook the squash blossom on the inside. Try out this Pumpkin Flower Tempura Recipe from Chef DePaprika for a fast and genuinely traditional tempura frying technique.
STUFFED
Pumpkin blossoms can be quite large, certainly larger than other squash blossoms like zucchini, so they are perfect for stuffing. There are lots of great ideas for stuffing, even including Thai Pork-Stuffed Squash Blossoms, but our favorite fall recipe is the Market Stuffed Squash Blossoms from A Spicy Perspective, stuffed with goat cheese and dried cherries. It's the kind of plate that would feel right at home on a Thanksgiving spread.
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