A Week of Birthday Posts - #2 - Two Summer Time Organic Lemonade Recipes

Every year at the same time the strawberries are suddenly half the price they were in the winter, I can get organic lemons by the bag, and fresh rhubarb is available. All of this coincides with my husband and daughters' birthdays. One of the special things I like to do for them is to make fresh lemonade. It is worth all of the effort and it is fun for my daughter and I to make together. Plus, it is always a hit with both adults and kids at a kid's birthday party, so this year we served it at my daughter's tea party. I would like to thank my friend, Jano, from Maine, for the following recipes, which I adapted to be organic and I have had in my collection for years.

Fresh Squeezed Lemonade
Recipe by Jano

This recipe is perfect for kids, who seem to find the second version a bit to tart and pulpy.

Ingredients:
~ 1 cup fresh organic lemon juice (about 6 average sized lemons)
~ 3/4 cup organic natural cane sugar
~ 4 cups water

Directions:
1. Squeeze your lemons. There are several ways you can do this; by hand; using a juicer; or my favorite method which is to use a metal lemon squeezer, like I have in the photograph at the end of this recipe. There is nothing like having the proper tool for a job, and for lemonade this IS the one...
2. Bring sugar and water to a boil. When the sugar dissolves reduce the heat and simmer a minute or two more.
3. Add lemon juice. Let cool. Refrigerate. Enjoy!




Strawberry-Rhubarb Lemonade
By Jano

Ingredients:
~ 1 cup fresh organic lemon juice (about 6 average sized lemons)
~ 2 1/2 cups chopped rhubarb
~ 3/4 cup organic cane sugar
~ 4 cups water
~ Zest from one organic lemon
~ 1/2 t organic vanilla
~ 1 1/2 - 2 cups organic strawberries, chopped, plus 2-3 whole strawberries

Directions:
1. Squeeze your lemons.
2. Heat water, rhubarb, sugar, dash of lemon zest, and vanilla. Bring to boil. When sugar dissolves, reduce heat and simmer for 5 minutes, covered. Add chopped strawberries and boil again for two minutes, covered.
3. Cool mixture. Blend in food processor or blender. Add zest and lemon juice and blend. Pulse in whole strawberries if you want some fresh chunks.
4. Taste - adjust sweetness. Refrigerate. Serve.