Lemonade is one of those beverages that have the ability to transform your mood almost instantly. 103 degrees outside? Make lemonade. It’ll still be 103 degrees outside but I promise that, for a few minutes, you’ll no longer care.
Homemade lemonade is such a simple drink to make. Our favorite lemonade packs a lemony punch – it’s tart and not overly watered down. It has just enough sugar to help balance the lemon but not kill the tartness.
You need just three ingredients: lemon juice, water, and sugar. And if you want to turn it up just a wee bit, use half sparkling water and a sprig of mint or basil. Or rosemary. Or thyme. Every one of those herbs can subtly transform a pitcher of lemonade into an extraordinary drink.
Refreshing homemade lemonade lightly flavored with fresh mint.
1 cup lemon juice
3 cups water, divided
1/2 cup sugar
Fresh herbs, for serving (optional)
Pour lemon juice into a small pitcher or carafe.
Add 2 1/2 cups water to the lemon juice.
Heat 1/2 cup sugar and 1/2 cup water over medium heat just until the sugar has completely dissolved.
Pour the simple syrup into the pitcher and stir.
Taste for sweeteness/tartness and add additional sugar or water, if desired.
Add ice and fresh herbs to individual glasses and serve.
Blackberry and lemon are two of those flavors that are great on their own but almost magical when paired together. The blackberry-lemon combo is in heavy rotation at breakfast, getting mixed into muffins, pancakes, and scones.
I tried to come up with a way to get blackberries into a scone without completely demolishing the berries in the process. I used my favorite scone base and then folded the blackberries into the center of the scone. There was far less damage to the berries than a previous attempt which was extremely delicious but poorly executed. I love it when mistakes are delicious enough to make breakfast for nearly a week
Blackberry Lemon Scones
A light, tender scone made with lemon and blueberries.
3 cups flour (I used half white, half wheat pastry)
1 Tbsp baking powder
1/3 cup sugar
1/2 tsp salt
1 stick chilled unsalted butter, cut into small cubes
Juice and zest of 1 lemon
3/4 to 1 1/2 cups buttermilk
6 oz fresh blackberries
1 large egg
2 tsp water
2 Tbsp coarse sugar (optional)
Preheat oven to 400.
Using a mixer fitted with a paddle attachment, combine flours, baking powder, sugar, and salt on low speed.
With mixer running, gradually add cubes of butter and lemon zest until the mixture is crumbly and studded with flour - butter bits about the size of small peas.
Add lemon juice and 3/4 cup of the buttermilk. Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding a couple tablespoons at a time, until dough is pliable and can be formed into a ball.
Stir as lightly and as little as possible to ensure a lighter-textured scone.
Remove dough from bowl and place it on a lightly floured flat surface.
Pat dough into a rectangle. Using a well-floured rolling pin, flatten dough into a rectangle about 12x8 inches.
Spread the fresh blackberries over the long of the dough and fold the short half over onto the top of the blackberries. (I reserved a few blackberries to lightly press into the top of the formed scones.)
Cut into 8 triangles.
Whisk egg and water in a small mixing bowl to combine.
Brush each wedge with egg wash.
Sprinkle with coarse sugar, if using.
Place scones on a Silpat-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle.
I recently attended Texas Olive Harvest at Central Market, a cooking demonstration highlighting olive oils from the Texas Olive Ranch, the only olive oil producer in Texas that puts out 100% Texas-grown olive oil. We’ve been using their olive oil for a couple of months and love it.
Texas has thrown its hat into the olive oil ring with an estimated 500 tons of olives to be harvested this year! Leading the demo was Lou Lambert, Chef-Owner of Jo’s and Lambert’s Downtown Barbecue and Rebecca Rather, Chef-Owner of Rather Sweet Bakery in Fredericksburg. Their olive oil themed menu included:
Sea Salt Roasted Almonds
Pan Seared Coriander Salmon with Fennel Salsa Verde
Braised Beef Tips with Button Mushrooms and Pearl Onions
Kalamata Olive Whipped Potatoes
Olive Oil Ice Cream with Balsamic Strawberries
Glazed Citrus Cookies
Putting olive oil in ice cream is a pretty unusual use (to me, anyway). But it ended up being my favorite dish of the night. A smooth, rich ice cream laced with the fruitiness of olive oil. It was paired with a Glazed Citrus Cookie that packed a citrusy punch to balance the richness of the ice cream.
At home, I chose to pair citrus and olive oil together in the ice cream using magical Meyer lemons. Served with a slice of citrusy angel food cake and fresh strawberry sauce, it was a fabulously bright and decadent dessert!
Texas Olive Oil & Meyer Lemon Ice Cream
A smooth, creamy ice cream flavored with fruity Texas olive oil and Meyer lemons.
1 cup milk
1 cup heavy cream
2 Meyer lemons, zested and juiced
4 egg yolks
1/3 cup sugar
pinch of salt
3/8 cup olive oil
Heat milk, cream, and lemon zest over medium heat until hot and bubbles form around the edge.
With a mixer, whisk egg yolks, sugar, and salt on high speed for 5 minutes until thickened and pale yellow. Reduce speed and drizzle in lemon juice and olive oil.
Slowly stream in the hot cream mixture until the side of the mixer bowl is warm.
Turn off the mixer and transfer the egg mixture back into the pan. Heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon or rubber spatula (if you're following along with a thermometer, the magic happens between 160-170F).
Pour through a strainer into a medium bowl. Refrigerate until very cold.
Transfer to ice cream maker and freeze according to your model's directions.