Summer Roasted Peach Lemonade with Roasted Peach Puree + Honey Simple Syrup

Summer Roasted Peach Lemonade with Roasted Peach Puree +
Honey Simple Syrup

Summer is officially back... and it's back with a bang. It is so damn hot down here in Atlanta, I can barely even step outside before passing out. I'm literally counting down the days until Autumn returns. Until then, it's time to embrace the heat and enjoy signature cocktails, using the grill, and having cookouts with friends and family. And when I think summer days in Georgia, the first thing that comes to all of our minds are peaches. Peaches, peaches, peaches. Peaches on everything. Since they are just coming into season, I bought two bags of them at the farmer's market yesterday. I knew I wanted to make something refreshing, so I ended up deciding to make homemade peach lemonade. I put my own little twist on it by roasting the peaches with honey and turbinado sugar. I absolutely love roasting fruit, it concentrates their sweetness and gives off the most luxurious syrup. After you roast them, let them cool a bit and try to peel off as much of the skin as you can. If you can't get some that's fine because we will end up straining out the big flecks and pieces before serving. Then, all you have to do is puree the roasted peaches until as smooth as possible. I used meyer lemons for my lemonade because I love their sweetness, but any lemon will do to be honest. To sweeten the mix, I made a honey simple syrup. Whenever I make lemonade, I always make honey simple syrup. It enhances the lemon and gives it the most unbelievable balance with just a hint of floral notes. The thing about lemonade is that it is about as Southern as you can get.... uh, besides sweet tea of course. But then you add in roasted peach puree, and well, you've hit the maximum of southern-ness (if you know what I mean). This is great for a picnic, a lemonade stand, or even boozy (hey hey!). We spiked ours with vodka, cointreau, and fresh muddled peaches -- lemme tell you, it was awesome. So go on y'all... make it while the weather is still scorchin' hawt. It will quench your thirst indeed!!

a view from the top 

ready to gulp down...

how cute are these mason jars?!

For the Honey Simple Syrup:

1 ½C Water

1C Honey

¼C Sugar

For the Roasted Peaches:

5-6 Large Peaches, Seed Removed & Split in Half

Honey, For drizzling

Sugar, For Sprinkling

For the Summer Peach Lemonade:

Roasted Peaches, Cooled & Pureed (make sure to remove the skins)

Prepared Honey Simple Syrup, Chilled

2C Freshly Squeezed Lemon Juice (I prefer Meyer Lemons, but regular lemons are fine)

4C Cold Water (or more if you want it less strong)

Directions:

1. For the Honey Simple Syrup: Place the honey, water, and sugar in a medium saucepan and bring it to a boil, and simmer until the honey is completely dissolved. Pour in the syrup into a container and let it cool completely in the refrigerator until chilled, for about an hour.
2. For the Roasted Peaches: Preheat the oven to 400 degrees and prepare the peaches by cutting them in half and removing their center seed. Toss the peaches with the honey and place them cut-side down in a roasting pan. Roast in the oven for 15-20 minutes, and then flip them over, sprinkle heavily with sugar, and continue roasting them for another 15-20 minutes. For the last 5 minutes of roasting, turn the oven up to broil and let the fruit flesh caramelize and brown. Remove them from the oven and let them cool completely. After cooling, remove the peach peels and puree them in a food processor until smooth.
3. For the Summer Peach Lemonade: In a large pitcher, combine the peach puree, honey simple syrup, lemon juice, and cold water. Stir to incorporate, and then strain to remove any solids. Chill the peach lemonade overnight or until cold. Enjoy on a hot summer day.

Rainier Cherry-Vanilla Bean Lemonade

Rainier Cherry-Vanilla Bean Lemonade

I'm finally back with a recipe. Sorry I've been lazy, I just have so much school work, so I haven't felt like posting. But, I've got a semi-new recipe for you today because it's a take on my Vanilla Bean Lemonade that I made back in June. It's slightly different since it includes one of my favorite fruits, Rainier Cherries. I don't get to buy these very often, but when I see them at the grocery store, I immediately grab for them. I just love 'em. So I thought, why not make some cherry lemonade? It would be just perfect for our anniversary picnic. But, we just adored that Vanilla Bean Lemonade, so why not combine them together. I still made a vanilla bean infused simple syrup like before, but I also steeped some fresh rainier cherries into it as well. It's the perfect balance of sweet and tart. And since we were taking this lemonade on a picnic, I decided to freeze some more rainier cherries to act as ice cubes in our drink because nothin' is worse that a watered down drink, y'all. I also think it would be delicious to muddle some cherries into the bottom of the glass and maybe add some booze. But of course, I always want to add booze. Such the alcoholic I am. Serve it in a big ole' mason jar or a wine glass for all I care, it's all good. It's the perfect Summer beverage and just hits the spot when it's hot outside!! Enjoy :)

Our Picnic: Rainier Cherry-Vanilla Bean Lemonade, Brussel Sprout Slaw,
& Italian Sub Sandwiches

For the Rainier Cherry-Vanilla Bean Infused Simple Syrup:

1C Water

1C Honey

1-2 Vanilla Beans, Split & Scraped for Beans (depending on how strong you want it)

1lb Fresh Rainier Cherries, Pitted

For the Vanilla Bean Lemonade:

Prepared Rainier Cherry-Vanilla Bean Infused Simple Syrup, Chilled

1C Fresh Lemon Juice

3-4C Cold Water (or to your preferred strength)

1lb Fresh Rainier Cherries, Pitted & Frozen (to act as ice cubes for serving)

Directions:

1. For the Rainier Cherry-Vanilla Bean Simple Syrup: In a pot, heat the honey and water, whisking until the honey is dissolved completely. Add in the vanilla beans, their pods, and rainier cherries into the syrup and let them steep in the boiling syrup. Once it comes to a boil, turn off the heat and let the flavors meld for 3 hours. Once the syrup is thick and room temperature, strain the syrup (in order to remove the pods and softened cherries) and then pour the syrup into a container and chill overnight.   

2. For the Rainier Cherry-Vanilla Bean Lemonade: Add the fresh lemon juice, chilled rainier cherry-vanilla bean infused simple syrup, and cold water (about 3-4C depending on the desired strength). Refrigerate the vanilla bean lemonade for an hour.   

3. When serving, fill mason jars with frozen rainier cherries (to act as ice cubes) and pour in the lemonade and garnish with lemon slices or fresh rainier cherries & a straw. I find that using frozen rainier cherries as ice cubes are especially helpful when taking this lemonade on a picnic because the lemonade will not be watered down by the time you get to enjoy them.

Vanilla Bean Lemonade

The last couple days have been super busy for me, sorry for my lack of posting. My Mountain Man's family is in town visiting us in Savannah. So we're busy entertaining for the weekend. But, here's a quick recipe for a Vanilla Bean Lemonade that is just so perfect for a picnic. I would never think that I would like something so sweet in a tangy drink, but somehow vanilla bean + lemon really work. I'll be back to posting a revamped recipe on Sunday morning. Anyway, we loved this lemonade... it was practically a dessert!! Enjoy :)

Vanilla Bean Lemonade

Look for the specks of vanilla bean :)

For the Vanilla Bean Simple Syrup:

1C Water

1C Honey

2 Vanilla Beans, Split & Scraped for Beans

For the Vanilla Bean Lemonade:

Prepared Vanilla Bean Simple Syrup, Chilled

1C Fresh Lemon Juice

3-4C Cold Water

Directions:

1. For the Vanilla Bean Simple Syrup: In a pot, heat the sugar and water, whisking until the sugar is dissolved completely. Add in the vanilla beans and their pods into the syrup and let them steep in the boiling syrup. Once it comes to a boil, turn off the heat and let the flavors meld for 3 hours. Once the syrup is thick and room temperature, remove the pods and then pour the syrup into a container and chill overnight.
2. For the Vanilla Bean Lemonade: Add the fresh lemon juice, chilled vanilla bean simple syrup, and cold water (about 3-4C depending on the desired strength). Refrigerate the vanilla bean lemonade for an hour.
3. Pour into mason jars that are filled with ice and garnish with lemon slices & a straw.  Enjoy this beverage while laying in the hot sun.

Blueberry-Infused Vodka Lemonade's

Summer is sadly coming to an end. I'm both excited & sad because Fall is my favorite time of the year, but I just love summer fruit and vegetables. This drink is the essence of Summer, fresh blueberries with homemade squeezed lemonade, all served with a large amount of vodka. It's just so perfect to drink on a hot summer day. Later this week, I'll be posting my recipes for Cowgirl Caviar, Death by Chocolate-Chocolate Chip Cookies (with peanut butter frosting), Hoisin-Glazed Hawaiian Moink Balls, Mini Spinach Artichoke Dip Bread Bowls, and Sweet & Salty Tea Hole Brownies. Enjoy :)

Blueberry-Infused Vodka Lemonade's

For the Lemonade:

750mL of Lemon Vodka

1C Fresh Blueberries

1C Frozen Blueberries

2t Sugar

Homemade Lemonade

Lemon Slices, For Garnish

4 Mason Jars

Directions:

1. Put ¼C each of the fresh blueberries in the bottom of the four mason jars. Pour the lemon vodka over the berries, filling the jars up halfway (try to do this evenly in each jar). Using a fork, mash up the berries in the bottom. Put on the lid and store it in the refrigerator for at least 12 hours (better for 24 hours), allowing for the vodka to be infused. Once it has infused for 12 hours, strain the vodka (saving the soaked berries for garnish).

2. In a small bowl, thaw out the frozen berries and mix with the sugar. In a fresh mason jar, pour the sugared berries into the bottom and add a bunch of ice on top. Pour in one part of the blueberry vodka and two parts lemonade. Stir it well.

3. Add in some of the vodka-soaked berries and a slice of lemon for garnish.

4. Enjoy it outside on a porch in the hot summer heat!

source:Blueberry Infused Vodka Lemonade.