strawberry lemonade


maybe it’s bad form to spend my precious time here complaining about the weather… but it is HOT. i don’t know what the temperatures have been lately, but i would venture a guess that it’s around one hundred and shrivel degrees farenheit. i don’t even know if it’s a dry heat or a humid one; i just know every time i go outside in the afternoon i regret my decision.


so i spent a little spot of last weekend mashing ripe strawberries and reaming juice out of lemons and limes (using a fork, ’cause it’s what i got) to make some strawberry lemonade, to see if it would help. i’ve been revisiting the pitcher of it in the fridge throughout the week: pouring a glassful over ice, or splashing in some fizzy soda, and even mixing it into a delicious and boozy drink (which i’ll be telling you about soon). i think it’s combating the heat quite nicely.

it’s a tasty way to cope.


Strawberry Lemonade
makes 8 servings
adapted a whole bunch from this recipe {Martha Stewart Living, July 2009}

Strawberry Syrup:
2 cups water
ripe strawberries, sliced then mashed with a fork to make 1 cup
1 cup sugar

1 ¼ cups fresh lemon and/or lime juice (I used the juice of 4 lemons and 4 limes)
1 cup sugar
5 cups water, or to taste

  1. Make strawberry syrup: bring water, mashed strawberries, and sugar to a boil in a large saucepan, stirring occasionally, until sugar dissolves. Reduce heat, and let simmer for 10 minutes. Strain mixture through a fine sieve, pressing gently on berries to release juices; discard solids. Let syrup cool completely.
  2. Make lemonade: strain juice(s) through a fine sieve into a large pitcher. Add sugar, stirring until it dissolves. Stir in water.
  3. Add syrup to pitcher and stir to combine. Serve immediately with lots of ice; or dilute with more water to taste and chill for later.

blueberry crisp

this post is going to be all sorts of mediocrity. first of all, i don’t know how to shoot pictures when there isn’t sunlight available.



those are supposed to be blueberries in a lovely yellow baking dish (that my momma bought for me, aww). but instead they are grayberries. in a reasonably yellow dish.

second, while the finished product had a nice balance of crumbly crisp topping and soppy-syrupy baked fruit beneath…


the fruit part didn’t have enough kick to it and the crumb part had a little too much salt. maybe a lot too much.

i got the recipe from the latest issue of living, needing a way to use up a leftover half-box of blueberries. the recipe was just all right, but despite its flaws, i won’t be throwing it out entirely. for some reason i always manage to mess up crumb toppings (they are forever melting into non-crumbness in the oven, making me oh-so-sad because the topping is always my favorite part), but this one turned out just right, texture-wise. i’ll just have to fiddle around with the flavor balance some more. fortunately this round was just a test run, and nobody had to eat it except me, and luckily i will still be my friend.

here’s to hoping the dessert planned for my barbecue next weekend turns out more fantastically, because people are actually going to have to eat that one.