Summer is just flying by.
Up here in northern Utah, I really feel like I need to do a better job at taking advantage of it. All too soon the roads will be covered in three feet of snow and I’ll be huddled inside, wearing three pairs of socks and wishing I was laying out at the pool, sipping something ultra-summery, like this:
STRAWBERRY COCONUT LEMONADE
I’ve made a lot of lemonades this season. You could say it’s been a bit of an obsession.
Especially late at night, after the kids are in bed. While the rest of you are pulling out the wine, my husband and I are like “what flavor of lemonade shall we enjoy tonight, darling”?
When you don’t drink, flavored lemonades seem pretty hard core.
Speaking of the many lemonades of which I have made, this one is my favorite.
It only takes four ingredients to make one of the tastiest sips out there.
Strawberries, coconut milk, lemons, and sugar.
If you think coconut milk sounds odd in a lemonade, think again.
I promise, it works.
It works so well that I’m going to make a pitcher of this right now. And then not share it.
KITCHEN HACK OF THE DAY:
Before cutting your lemons in half and juicing them, press your palms into the fruit while rolling them against a counter. This will soften up the whole lemon and the juices will come out much quicker and easier.
- 1 C. Fresh Lemon Juice
- 1 C. Water
- 1⅓ C. Sugar
- 2 C. Strawberries
- 1 can Coconut milk
- To make a lemonade base, place the lemon juice, 1 C. water, and sugar in a sauce pan. Bring to a boil while stirring to dissolve sugar. When sugar is dissolved, remove from heat.
- Place the lemonade base, strawberries, and coconut milk in a blender. Blend until strawberries are pureed and mixture is smooth.
- Run the mixture through a fine mesh sieve and discard the strawberry seeds.
- Place mixture in a pitcher and add ice and cold water to taste.
