Ah, lemonade - the crisp, citrus-y taste, the bracing sweet-sour contrast, the whole chilly deliciousness of it-- what could be more refreshing during a hot, muggy Maryland summer? NEW TWISTS ON AND OLD FAVORITE

July 25, 1999|By Recipes by Karol V. Menzie | Recipes by Karol V. Menzie,Sun Staff

Basic Lemonade

Serves 1

juice of 1 lemon

2 tablespoons sugar syrup (instructions follow)

8 ounces of water

ice

Fill a glass with ice, add lemon juice, sugar syrup and water. Stir. Add more syrup or more lemon juice to taste. Variation: Use plain or flavored sparkling water.

Sugar syrup

Makes 2 cups

2 cups granulated sugar

2 cups water

Put sugar and water in saucepan over medium-high heat and bring to a boil, stirring to dissolve sugar. Decrease heat and let simmer 1-2 minutes. Remove from heat and cool. Store in refrigerator.

Lemonade Granita

Place 1 1/2 cups water, 3/4 cup lemonade and 1 1/2 cups sugar in a small saucepan and bring to a boil. Reduce heat and simmer 1-2 minutes. Remove from heat and cool to room temperature. Stir in another 3/4 cup lemonade. Pour into an 8-inch round metal pan and place in freezer. Freeze for 1 1/2 to 2 hours, stirring every 30 minutes to break into chunks. Spoon into parfait glasses or small wine glasses and serve at once. Serves 6.

Apricot Lemonade

Combine 1 cup water, 1/2 cup sugar, and 1/2 cup apricot preserves or jam in a small saucepan and bring to a boil. Reduce heat and simmer for about a minute. Strain through a fine-mesh sieve; store in refrigerator. Add the juice of 1 lemon, 2-3 tablespoons apricot-sugar syrup, ice and 8 ounces of plain or sparkling water to a glass; stir and serve at once. Serves 1.

Lemonade Smoothie

Place juice of 1 lemon and 2 tablespoons of sugar syrup in blender. Add 1/4 cup water, 1/2 banana, sliced, 1 6-ounce container custard-style vanilla yogurt, 1/4 teaspoon cinnamon and 5-6 ice cubes. Blend or puree until ice cubes are incorporated and mixture is smooth. Serve immediately, garnished with a sprinkling of cinnamon, if desired. Serves 1.

Blueberry-Mint Lemonade

To 8 cups of lemonade, add the juice of two lemons, 1/3 - 1/2 cup blue-berry-mint sugar syrup. Mix in a large pitcher. Add ice and serve. Serves 8. To prepare blueberry-mint syrup, place 1 cup granulated sugar and 1 cup water in a small saucepan and heat to boiling. Add 1/2 pint blueberries, rinsed, and reduce heat to simmer. Simmer 1 minute. Add 3-4 mint sprigs, rinsed. Simmer 1 minute more. Remove from heat and cool. Strain through fine-mesh sieve into refrigerator container and store in refrigerator. Makes 1 cup.

Lemonade Sabayon

Place 9 egg yolks and 1/2 cup superfine sugar in top of double boiler over simmering water. (Make sure the water does not touch the bottom of the bowl.) Beat with whisk or electric mixer until thick, about 10 minutes. Slowly add 5 tablespoons of strong lemonade or lemonade concentrate plus 1 tablespoon fresh lemon juice and continue cooking and whisking until mixture is like pudding, about 15 minutes. Cool a few minutes, whisk again, and spoon into 6 glasses. Serve warm or chilled, garnished with mint sprig or over fresh fruit. Serves 6.

-- Adapted from "Recipes 1-2-3 Menu Cookbook," by Rozanne Gold (Little, Brown, 1998, $25)

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