When the weather is like it is today in Washington, it feels like nothing can go wrong. We should all play hookie and pack a picnic basket with enough Rosé for the whole gang. The question, though: Can we afford to be snookered on a Tuesday afternoon?
Oh, all right, I'll behave. Still, we need something cool to drink when that throat gets parched, at that imaginary picnic or out on the back porch after work.
Did you get a look at the details for the rosemary lemonade that was featured in last week's Food section? I love the idea of infusing herbs into lemonade, and if you've got a run on rosemary in your garden like I do, this may be the ticket. You'll need to make a simple syrup, which is a cooked sugar-water solution that needs to cool before using; it's a good idea to make a large batch, particularly if you make lemonade or iced tea on a regular basis.
If the idea of simple syrup gives you a headache, make blue lemonade instead. Pureed blueberries get whizzed with sugar, which eliminates the need for syrup. Combine the dreamy indigo-hued berry puree with the juice of several lemons, and stir. The result - a gorgeous magenta-colored elixir loaded with antioxidants and Vitamin C. Best of all, blueberries are arriving from neighboring North Carolina, and soon, from the metro area.
Iced Tea fans, I'm not ignoring you, really. Check out "The New Tea Book" by Sara Perry for tasty sipping ideas. My most favorite tip of all from Perry's book: Make ice cubes from tea (instead of water) so that your cold tea doesn't get diluted.
Got a fave iced tea recipe or trick to share? Or another way to do the lemonade thing? Share your goodies at noon when I take questions during What's Cooking, my weekly live chat.
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