Bergamots aren’t something one runs across every day in the supermarket, or even at greengrocers. But mid-winter, depending on where you live, you just might get lucky and happen across some, as I recently did in Paris. But no matter, this recipe can be made with other kinds of lemon, especially “sweet” lemons, such as Meyer lemons. There’s conflicting information on what a bergamot actually is,…
Bergamots aren’t something one runs across every day in the supermarket, or even at greengrocers. But mid-winter, depending on where you live, you just might get lucky and happen across some, as I recently did in Paris. But no matter, this recipe can be made with other kinds of lemon, especially “sweet” lemons, such as Meyer lemons.
There’s conflicting information on what a bergamot actually is, but it’s definitely a member of the citrus family and most consider it to be a relative of the bitter orange, which might have been mated with a lemon at some point in its murky past.
This cucumber lemonade is zingy and refreshing: perfect for summer! This green veggie adds the cooling vibe of spa water.
Cucumber is great in salads and sauces…but an even better use for this green veggie, in our opinion? In drinks! Here’s one that’s absolutely perfect for summer: Cucumber Lemonade! The vegetable adds a cooling, vegetal finish to any drink that’s reminiscent of spa water. Combine that with the zing of the lemon, and it’s the ideal drink for sipping on the patio for a summer barbecue. It’s easy to make: here’s how it’s done!
Ingredients for cucumber lemonade
Cucumber lemonade is simple to whip up using a blender for bringing out the flavor of this green vegetable. Blend the cucumber with sugar, then mix it with lemon juice to form lemonade. You can use any type of cucumber you have: a standard cucumber or English cucumber. English cucumber is typically our preference for salads because of its thin skin and lack of seeds. But you can use a standard cucumber here if you peel and remove the seeds: so either works! You’ll need:
Cucumber
Lemons
Sugar
How to make cucumber lemonade (basic steps)
Making homemade lemonade is easier than you think! the only time consuming part is juicing the lemons. Here are a few notes on the process, or jump to the recipe below for quantities:
Juice the lemons. Using apress juicer is the quickest way to juice lemons: it gets out the most juice and saves your fingers from tiring out from squeezing. The next best choice? A handheld citrus juicer.
Blend the cucumber, sugar and water. Give it a whiz in the blender.
Strain it with a fine mesh strainer! This removes any sediment that might float on the top of the surface of the lemonade.
Mix the pitcher. Mix the cucumber syrup with lemon juice and water in a pitcher. That’s it!
For the garnish
Serving this cucumber lemonade for a party or entertaining guests? It’s nice to add a few garnishes to the glass to make it look festive. Here’s what we like to do:
Cucumber slices: Add a few cucumber slices to the glass or pitcher; you’ll need to buy an extra cucumber for this.
Lemon wedges: Lemon wedges or wheels also look lovely in a glass or pitcher!
Colored straws: It’s all about the presentation! We like adding these striped paper straws to glasses.
Variations on cucumber lemonade
Want to add a spin on this cucumber lemonade? Here are a few ways to step it up:
This cucumber lemonade is zingy and refreshing: perfect for summer! This green veggie adds the cooling vibe of spa water.
Ingredients
1 ½ cups fresh squeezed lemon juice (7 to 8 large lemons, plus more for garnish)*
1 cup peeled and seeded cucumber (1 large cucumber, plus more for garnish)
1 cup granulated sugar (or coconut sugar)
6 cups water, divided
Ice
Instructions
Juice the lemons. Peel the cucumber and remove the seeds with a spoon (if using an English cucumber, you can skip this step).
Add the cucumber, sugar and 2 cups warm water to a blender and blend until smooth. Strain the liquid through fine mesh sieve into a pitcher, using a spatula to push the liquid through (discard the pulp; this takes a few minutes to complete).
To the pitcher with the cucumber mixture, add 4 cups cold water and the fresh squeezed lemon juice. Add a few handfuls ice and serve. If desired, garnish with extra cucumber slices and lemon wedges.
From vibrant breakfast recipes and savory mains to deliciously tart desserts and refreshing cocktails, here are some delicious ways to cook with lemons.
This article was written and published by Oh My Veggies. It may not be reproduce or republished wit…
From vibrant breakfast recipes and savory mains to deliciously tart desserts and refreshing cocktails, here are some delicious ways to cook with lemons.
This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 55+ Delicious Ways to Cook with Lemons.
This vodka lemonade recipe is one of our favorite easy mixed drinks. It’s perfect for a hot summer day, super simple to make, and has the perfect sweet and tart taste to it. It’s a favorite summer cocktail to sip on a hot summer afternoon. …
This vodka lemonade recipe is one of our favorite easy mixed drinks. It’s perfect for a hot summer day, super simple to make, and has the perfect sweet and tart taste to it. It’s a favorite summer cocktail to sip on a hot summer afternoon. If you love lemons as much as we do, then […]
These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious.
Need a show-stopping pancakes recipe? Look no further than these Lemon Ricotta Pancakes! They’re impossibly fluffy and light, with a pop citrus flavor on the finish. Even better: they’re packed with protein and made with half the flour of a normal pancake! They might sound fancy, but they’re so easy to whip up and perfect for impressing friends and family at a lazy breakfast or brunch. (Our 4 year old adores them!) Ready for all our secrets?
Ingredients in lemon ricotta pancakes
This lemon ricotta pancakes recipe follows a formula that’s similar to our Cottage Cheese Pancakes. The base is mainly this high-protein cheese and eggs, and you need only half the all-purpose flour that’s called for in a standard pancake. This not only loads the pancake with protein, but it makes it impossibly fluffy. You’ve got to try this trick! Here’s what you’ll need:
Eggs
Ricotta cheese
Maple syrup
Vanilla
All-purpose flour
Baking powder and salt
Lemon juice and lemon zest
Makes for high protein pancakes
These lemon ricotta pancakes are irresistibly tasty, elegant and protein-packed, which makes them a win-win-win in our book. The protein helps turn them into a filling breakfast where you’re not hungry an hour later (which happens to us with standard pancakes). Here’s the breakdown for this ricotta pancake:
1 Lemon Ricotta Pancake has over 7 grams protein! Eat two and you get about 30% of your daily protein intake.
1 Standard Pancake has approximately 4 grams protein. So the ricotta pancake is almost double the protein!
Best toppings for lemon ricotta pancakes
Lemon ricotta pancakes are great with any toppings, but there’s a natural choice that fits more than any other: blueberries! Use either fresh blueberries or make a quick sauce (see below). Here are some of our other favorite toppings:
Pure maple syrup and powdered sugar: they taste incredible dressed simply
Ricotta is a high-protein soft Italian cheese that’s ultra versatile! There are so many ways to use it in recipes both savory and sweet. Once you’ve used it in these pancakes, try these ricotta recipes for using up the leftovers:
Try Whipped Ricotta, topped with honey and dipped with warm pita triangles
In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients, then add the lemon juice and lemon zest and mix until a smooth batter forms.
Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
This vegan lemon tart is the perfect summery dessert. The creamy lemon filling is bursting with flavor from fresh lemons and maple syrup – all wrapped in a crunchy, crumbly homemade pie crust. Yum! I can tell that summer is right around the corner, and…
This vegan lemon tart is the perfect summery dessert. The creamy lemon filling is bursting with flavor from fresh lemons and maple syrup - all wrapped in a crunchy, crumbly homemade pie crust. Yum! I can tell that summer is right around the corner, and I’m loving everything about it. The hot weather, the longer...
No-Bake Strawberry Lemonade Cheesecakes are a burst of summer in one sweet bite. Delectable berry and citrus flavors make these individual desserts impossible to resist!
This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.
I’ve officially reached the point during this strange time in our lives that not only do I have no idea what day it is, I’m also now losing track of what month it is. Yesterday, I wrote two checks dated March 2nd. It wasn’t the 2nd of the month and definitely was not March.
Between working and homeschooling from home, every single day just jumbles together into a big blob of days. I’ve actually resorted to setting reminders on our Alexa because I can’t seem to even follow a calendar anymore.
One thing we are really good at right now is making desserts. From chocolate cake and brownies to more loaves of banana bread than I can count, Elle and I have been busy in the kitchen.
And with a slight taste of summer weather this past weekend, it was time to whip up one of our favorite sweet treats – No Bake Cheesecake!
(more…)
This Lightly Sweetened Sparkling Meyer Lemonade is bright, tart, and effervescent. It’s impossible to be in a funky mood when you’re drinking sparkling lemonade. Impossible!
This Lightly Sweetened Sparkling Meyer Lemonade is bright, tart, and effervescent. It’s impossible to be in a funky mood when you’re drinking sparkling lemonade. Impossible!
Prep Time:
Yield:
Print Recipe
Pin Recipe
Category:
Method:
Cuisine:
