Red, White, and Blue 4th of July Lemonade!

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Beat the heat and celebrate your independence with these amazing 4th of July themed lemonade recipes. They’ll be sure to make your party stand out. Check out our suggestion for how to make these delicious lemonades into adult beverages at the bottom of the article. Bring in the 4th of July by having a lemonade for each star and stripe. Can we say star spangled lemonade bar?

Raspberry Lemonade

What you’ll need:

  • Blender or Whisk

  • Pitcher

Ingredients:

  • 4 cups fresh lemon juice
  • 3 cups superfine sugar
  • 4 cups fresh or frozen raspberries
  • 2 cups hot water
  • 7 cups cold water
  • Ice cubes for serving

Directions:

  1. Start by adding 3 cups of superfine sugar with 2 cups hot water and 2 cups of raspberries to your blender and shake things up to dissolve the sugar and blend the raspberries.
  2. Add the mixture to the lemon juice and top it off with 7 cups cold water.
  3. Taste to make sure it's sweet enough for you.
  4. Then add the other 2 cups of raspberries.
  5. Mix together and let chill in the fridge for at least 2 hours.
  6. Serve over ice.

 

Blueberry Lemonade

What you’ll need:

  • Blender or Whisk
  • Pitcher

Ingredients:

  • 4 cups fresh lemon juice
  • 3 cups superfine sugar
  • 3 cups fresh or frozen blueberries
  • 2 cups hot water
  • 7 cups cold water
  • Ice cubes for serving

Directions:

  1. Blend together the lemon juice, sugar, blueberries, and hot water until the berries are pureed and the sugar is dissolved. Then pour contents into pitcher.
  2. Add cold water.
  3. Chill for at least an hour.
  4. Serve over ice.


 

Lemonade

What you’ll need:

  • Blender or Whisk
  • Pitcher

Ingredients:

  • 4 cups fresh lemon juice
  • 3 cups superfine sugar
  • 2 cups hot water
  • 2 lemons slice ¼” thick
  • 7 cups cold water
  • Ice cubes for serving

Directions:

  1. Take the superfine sugar with 2 cups hot water and blend in blender to dissolve sugar
  2. Add the mixture to the lemon juice and top it up with 7 cups cold water.
  3. Taste to make sure it's sweet enough for you.
  4. Add the sliced lemons.
  5. Mix the lemonade together and let chill in the fridge for at least 2 hours.
  6. Serve over ice

 

Did you enjoy these recipes? Well, for all of you adults out there, spruce them up by adding your favorite vodka. We suggest that if you have kids at your event that you create a lemonade station and place the bottle of vodka for the adults to add to their drinks individually so that the rest of the lemonade can be used for the kids. We hope that you enjoy your holiday and would love to hear your thoughts on our lemonades and even what creative spins you added!

Cranberry Raspberry Orange Relish

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INGREDIENTS

1 bag fresh cranberries (14-16 oz.)

1 10 oz. bag frozen raspberries

1 orange (cut bottom and top off and cut into 1/8ths)

1 small can whole berry Ocean Spray cranberry sauce

1 cup orange marmalade

 

METHOD

1.     Use food processor. Put all oranges and fresh cranberries in food processor. Pulse until you have desired coarseness.

2.     The add the defrosted raspberries, the orange marmalade and the whole berry cranberry sauce and pulse until the desired mixture you would like

 

NOTE: You can do this a few days ahead so the flavors blend. It will hold for at least 2 weeks. If this is an adult party, you can use a ½ cup Grand Marnier

Roasted Cauliflower Soup

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Roasted Cauliflower Soup

Ingredients:

1 medium head of cauliflower, trimmed
1 pound yukon gold potatoes, scrubbed
2 medium-large cooking onions, peeled
2 sprigs of fresh rosemary chopped (about a tablespoon)
2 tbsp. avocado oil
2 cloves of garlic
salt to taste
1-teaspoon of white pepper
2 tbsp. of fresh lemon juice
5-6 cups vegetable stock (Trader Joe's has a great one)

Instructions: 

1.     Preheat the oven to 400 degrees F.

2.     Remove the core from the cauliflower and chop it into rough florets.

3.     Place the florets into a 9 x 13 glass baking dish.

4.     Add the 2 cloves of garlic

5.     Chop the potatoes into 1 inch pieces and toss them into the baking dish as well.

6.     Chop the onions into rough 1-2 inch pieces and toss them into the dish

7.     Add rosemary by sprinkling the rosemary over the vegetables in the dish.

8.     Salt the vegetables and season with pepper to taste. Add the oil and toss the vegetables until evenly coated with the oil, herb and seasoning.

9.     Roast vegetables for about an hour, flipping them with a spatula to get even browning.

10.  When done, remove from the oven and pour the lemon juice over the hot vegetables

11.  Toss the vegetables with the lemon juice, getting all the browned bits off the bottom.

12.  Cool vegetables

13.  Start blending vegetables in blender with stock until all blended

14.  Take soup pot and pour your mixture in and heat until starts to bubble.

15.  Turn down and simmer for ½ hour

Note: Serve soup hot with optional garnishes:  Garlic crouton, sourdough croutons, sautéed pine nuts, snipped chives, sautéed macadamia nuts

 

Photo credit: Sweet Pea & Saffron

Randy's Bundt Pan Stuffing

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Randy's Bundt Pan Stuffing

Ingredients:
 

3- 6 oz bags of Mrs. Cubbison’s dressing your choice of herb or cornbread ( they have some new flavors out this season so pick what you would enjoy)
11/2 cup chopped onions 1/4 “
11/2 cup coarsely sliced celery
1 1/2lb LARGE sliced mushrooms sautéed in butter till golden and crisp. Then I flambé them with some sherry (this is important as it changes the flavor when you get your mushroom golden brown) if you are doing the Bundt pan then pull out the mushrooms you need to do the pan
1 cup sweet butter
1 cup chicken stock
½ cup sherry
Extra butter for the pan and you will need for when you do the mushrooms
I make extra so I have left over’s for the next few days

Method

1 In bowl open you bags of dressing and pour in.
2 in sauce pan met your butter and heat your stock till simmering
3. then ad the onions and celery just to get you onions soft
4 add your sweet sherry
5. ad mushrooms and stir
6. then pour over you stuffing mix and stir or blend well till all is moist
Note if you like moister stuffing go ahead and ad more stock
From this point you can either stuff your turkey or put is in a buttered ring mold or Bundt pan and I baste with butter and then bake the stuffing till crisp on top and it will be moist on the middle which then makes everyone happy if you have family or guest that like moist and crisp.

To do like the picture I take my Bundt pan and butter the pan well then I take large nice looking slices of mushrooms, place on each large indentation on the Bundt pan, and then carefully add the stuffing on top
I put into a 350 oven until the top is crisp and crunchy about 35 to 45 minutes

Some Other Things You Can Add
1 lb cooked sausage (I like to do the spicy)
½ cup Sunsweet Cherry’s or Cranberry’s
1 cup of sautéed in butter pecans