Nectarine Basil Lemonade

This was one of my favorite recipes when we created the Dallas Dish cookbook, I need to make it more often. I was shocked while Beep, Bo and I were at an Italian dinner, when Bo announced that he loved basil. I never knew! Then it dawned on me, I make Bo nearly every fruit flavored lemonade I can think of, but have never made him this. He was so little when I was working on the book, I would have never imagined that he would like it. And just like all the planets coming into alignment, I happen to have a basil plant the size of barn. Things could not be more perfect. So, here is an oldie, but a goodie from Dallas Dish. Below is the actual photo we shot for the book, I think Brook and Dave do a much better job with the styling and photography, but then I am just in a normal kitchen with natural lighting and my dinky fuji waterproof camera. My pictures are the other ones, it's pretty easy to tell them apart.


INGREDIENTS:
2 C Water
1 C Fresh Basil leaves
1 Nectarine, chopped do not peel
3/4 C Sugar
1 1/2 C Cold Water
1 C Fresh Lemon juice
Additional Nectarine and basil for garnish
I doubled the recipe, simply because I had SO much basil and nectarines are wonderful and plentiful this time of year. Bo, also, will finish it off in no time.

PREPARATION:
Combine 2 Cups water, 1 Cup basil, the chopped nectarine and the sugar in a saucepan and mix well. Place the pan over medium high heat and bring the mixture to a boil, until the sugar dissolves, stirring occasionally. Reduce heat and simmer for about 5 minutes, stirring occasionally. Let stand until cool.
You can juice lemons while the mixture is cooking or you can cheat like I did and buy freshly squeezed. I got a 16 oz. bottle at our local Central Market for about $3, it doesn't pay to buy the lemons and squeeze them at that price and it was perfect for my double batch.
Once cool, strain the mixture through a fine sieve over a pitcher, pressing all the liquid out of the fruit. Discard the remaining solid fruit. Stir in the cold water and lemon juice, serve over ice or chill for later. YIELDS: 6 Cups, I ended up with just over 2 Quarts after pouring Camille a glass.



Camille and Cameron both turned up their noses, looking at the nectarine and basil stew that was brewing on the stove top, but Camille was converted, Cam, well he will take a bit more arm twisting. Don't doubt these flavors, your tongue will thank you!


My, not quite finished product, this is before adding the additional water, so it is a bit darker than the true lemonade. The color is amazing, although my picture, as promised is slightly less professional than the one in the book! HA HA, if I took the time to garnish and worry any more about presentation recipes would never get posted.

Sangria

Summer time means Sangria and lazy days lounging by the pool! It doesn't get any better than this, just mix, chill and enjoy.

INGREDIENTS:
1 750ml bottle of red wine, good table wine will do
8 oz. Orange juice
1/4 C Grand Marnier
1/8 C Chambord
2 T. Sugar
1 Handful fresh Cherries, halved and pitted
1 Handful Grapes, seedless and halved
1 Apple cored and sliced into wedges
2-3 Oranges or Clementines sliced, I prefer Clementines, cute, no seeds.
Large pinch of Cinnamon
Chilled Sparkling Water

PREPARATION:
Mix wine, liquors, sugar, cinnamon and fruit: Chill at least 6 hours. When ready to serve, pour Sangria into glasses with one third sparkling water. Garnish with fruit and serve.

Blackberry Lemonade

One use that I have found for my blackberries growing in the back yard is this tasty beverage, that just screams SUMMER. Simple, quick and use whatever type of berries you may have on hand. You could also use limes and and make a limeade. I suggest doubling this recipe, it disappears way to quickly!





INGREDIENTS:
2 C Water
1 C Sugar
1 C Blackberries overflowing
1 C Lemon juice, freshly squeezed 4-5 lemons
2 C Cold water

PREP:
Put first 3 ingredients in a small pot and bring to a boil over medium high heat, stirring occasionally. Turn heat down and simmer for five minutes. Squeeze lemon juice. Allow blackberry mixture to cool slightly and strain through a fine mesh strainer into a bowl large enough to hold all the ingredients. Press berries with the back of a spoon to release all the juices. Pour lemon juice through the strainer to remove any small seeds and pour in the remaining 2 cups of water and refrigerate.