RECIPES: Refreshing Beverages

RETURN TO THE *RECIPES* HOMEPAGE

Strawberry Rhubarb Mint Agua Fresca

Yield: 2 Servings

INGREDIENTS

• 1 stalk of rhubarb (washed and cut into 1/2 inch pieces)
• 2 strawberries (washed, greens removed, and chopped)
• 5 fresh mint leaves (washed and torn into small pieces)
• 16 oz filtered water
• Simple Syrup, Agave or Honey (I used 1/3 cup simple syrup)

RECIPE:

1. You may use an immersion blender, food processor or blender.
2. Combine all ingredients except for the sweetener.
3. Blend for 30 seconds, stir, and blend for an additional 30 seconds.
4. Blend again if needed to get a smooth consistency.
5. Place a metal strainer over a bowl and pour the mixture through the strainer.
6. Use a metal spoon to press the remaining ingredients in the strainer until you extract all of the liquid.
7. Discard ingredients remaining in the strainer.
8. Add your sweetener (to taste) to the liquid.
9. Refrigerate the liquid until ice-cold! (If you can reserve the urge to guzzle this as soon as it is cold, and are able to let it sit overnight, you will get the best taste. The flavors really meld if they sit a little longer…but I do understand this may not be possible…trust me…)

                                                   ##

Chef John's Watermelon Agua Fresca

Estimated time 10 minutes + chilling (total 50)

YIELD  approx 2 quarts

INGREDIENTS

• 1/2 seedless watermelon
• 2 cups cold water
• 1/2 cup white sugar to taste
• 1/2 cup water

DIRECTIONS

1. Scoop flesh from watermelon half and transfer watermelon to a blender. Add 2 cups cold water. Place a folded towel on blender lid and blend until liquefied, about 1 minute. Strain through a fine mesh strainer into a large bowl to remove fibers. Discard fibers left in strainer. Skim and discard excess foam from juice if desired.
2. Place sugar and 1/2 cup water into a saucepan over medium heat and stir until water is hot and sugar has dissolved. Turn off heat and let simple syrup cool to room temperature. Stir simple syrup into watermelon juice to taste.
3. Pour drink into a 2-quart pitcher and refrigerate until cold, at least 30 minutes. To serve, fill tall glasses with ice cubes and pour agua fresca drink over ice. Serve with straws.

Recipe from allrecipes.com

                                        ##

Strawberry Lemonade Concentrate

I have been making something like this for years but SB Canning posted a good clear recipe so I have shared it. You can see the full article at http://www.sbcanning.com/2012/04/strawberries-and-summer-strawberry.html

RECIPE:

Makes 6-8 pints or 3 quarts of canned concentrate

• 6 cups strawberries, cleaned and hulled
• 4 cups freshly squeezed lemon juice
• 6 cups sugar

In a food processor, blender or bullet puree strawberries in batches.

Transfer strawberry puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine.

Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat.

Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes.

To use concentrate: start by mixing 1 part concentrate to 1 part water, sparkling water, or white wine  adjust to personal taste. Serve over ice and enjoy.

                                                            ##

RETURN TO THE *RECIPES* HOMEPAGE