Simple, Classic Lemonade #recipe from Molly MacRae

 

Back in the 80s, when my children were small, we came up with a recipe for lemonade and wrote it down in a little spiral notebook my mom gave us. The notebook’s cover has a picture of a hungry goat’s face. Inside, the goat is taking a bite out of each page. The page with the recipe has seen better days, not because of goats, but because we’ve had the notebook open to that page for the forty years we’ve been making that lemonade (and keeping track of the notebook). It’s lemonade so delicious that even a goat might like a frosty glass.

 

Simple, Classic Lemonade

Serves 8 to 10

You’ll find a free, downloadable, printable pdf of the recipe below the directions. 

Ingredients

1 cup sugar (white or brown)

1 1/2 cups lemon juice (fresh or bottled)

6 1/2 cups water

Ice (optional)

Directions

Put the sugar and Lemon juice in a glass or plastic pitcher or bottle. Stir or shake until the sugar dissolves. Add the water and stir or shake again. Chill or sever immediately over ice. 

 

🍋 click here for a free, downloadable, printable pdf of this recipe🍋

 

 

Out now!

All Shell Breaks Loose

Book 3 in the Haunted Shell Shop Mysteries!

 

On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And when needed, she steps in to help the police solve a murder . . .

Dr. Irving Allred is boasting around town that he’s about to get his hands on an authentic haunted sword. But minutes after Maureen hears the story, a woman walks into the Moon Shell, sword in hand. She found it while walking her bulldog on the beach—and its blade is stained with what looks like blood. Looks like it’s time to call the sheriff’s department.

Allred is furious that his prize is now in police custody—and even more agitated that an unknown buyer was trying to outbid him. He’s convinced the sword will lead him straight to the ghosts he’s been hunting. He’s not the only one on the Outer Banks who’s been searching for spirits, though. An odd visitor also showed up at Maureen’s shop claiming the ability to sense them . . . though somehow she didn’t seem to notice Maureen’s spectral friend hanging about.

When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . .

Happy reading! 

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries, the Haunted Shell Shop Mysteries, and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.

 

 

 

 

 

 

 

 

 

 

 

 

Lavender Lemonade #recipe by Mia P. Manansala @MPMtheWriter

In my last post (lavender simple syrup recipe), I mentioned that I wasn’t usually a fan of floral flavors, but the lavender chai latte at Brewpoint Craft in Oak Park, IL, changed my mind. While I still plan on sharing my version of that delicious drink, the weather in the Chicagoland area has been so humid, that the thought of a hot drink is less than welcome right now. So I figured I’d share another lavender-based drink that I fell in love with at Brewpoint Craft: Blended lavender lemonade!

Writing on my Alphasmart Neo 2 at Brewpoint Cafe, with a hard seltzer, blender lavender lemonade, and cheese plate to sustain me

I love blended drinks (give me a blended margarita over a margarita on the rocks any day), and the slushie texture of this drink makes it extra fun and refreshing. I love the combination of lemon and lavender, and (blended or not) this drink would make a wonderful addition to a summertime picnic or tea party.

Blended Lavender Lemonade

Yield: one 12oz drink

Ingredients:

Juice of one small lemon (about 2-3 TBSP)

2 TBSP of lavender simple syrup (recipe here)

Ice

Filtered water

Directions:

1. Add the lemon juice and lavender simple syrup to a blender cup. 
2. Add about 4-6oz of water (½-⅔ cup) and 1-2 big handfuls of ice.
3. Blend the mixture until all big pieces of ice are broken up and the texture is slushie.
4. You can also leave the mixture unblended and just shake the drink vigorously in a lidded container until the drink is cold.
5. Enjoy! 

I’ve got at least two more lavender drink recipes to share with you (the simple syrup lasts for at least a week, if not more, if kept covered in the fridge), so make sure to pick up some culinary grade dried lavender soon! What are your favorite lemonade recipes? Let me know in the comments!

Cast of characters (I only used one lemon)

Add juice of one small lemon, 2 TBSP lavender simple syrup, and about 6oz water to a blender cup.

Add one to two big handfuls of ice.

Blend until mixture is slushy.

Enjoy!

If you liked this recipe, make sure you sign up for my newsletter! I include a Filipino-themed recipe every month, as well as giveaways and book recommendations!

 

One of BuzzFeed’s Highly Anticipated Mystery Novels of 2021!

 

The first book in a new culinary cozy series full of sharp humor and delectable dishes—one that might just be killer….

 

When Lila Macapagal moves back home to recover from a horrible breakup, her life seems to be following all the typical rom-com tropes. She’s tasked with saving her Tita Rosie’s failing restaurant, and she has to deal with a group of matchmaking aunties who shower her with love and judgment. But when a notoriously nasty food critic (who happens to be her ex-boyfriend) drops dead moments after a confrontation with Lila, her life quickly swerves from a Nora Ephron romp to an Agatha Christie case.

 

With the cops treating her like she’s the one and only suspect, and the shady landlord looking to finally kick the Macapagal family out and resell the storefront, Lila’s left with no choice but to conduct her own investigation. Armed with the nosy auntie network, her barista best bud, and her trusted Dachshund, Longanisa, Lila takes on this tasty, twisted case and soon finds her own neck on the chopping block…

Order

Order from my local indies for signed, personalized copies:  

The Book Table (Oak Park, IL) 

Centuries & Sleuths (Forest Park, IL)

Rosemary Watermelon Lemonade from @MysteryMacRae

 

This lemonade is gorgeous and absolutely delicious! And, thanks to Mia's recipe for lavender simple syrup, I know that I've been making rosemary simple syrup without realizing it. Cool! 

I came across the recipe when I was writing the opening scenes of Last Wool and Testament, book 1 in the Haunted Yarn Shop Mysteries. At the wake for Ivy McClellan, late owner of the yarn shop, everyone is wearing something Ivy knitted or wove, or something made from the wool she spun or dyed. And all the food contains rosemary for remembrance, including an olive oil and rosemary cake with dark chocolate. So good! I'll post a recipe for that on MLK sometime this fall when it isn't too hot and muggy to bake. You can also find the cake and the lemonade recipes in the book.

 I’ve tried two methods for making the lemonade and have come to prefer the second. I’ll include both, though. The first uses a regular blender. The second uses an immersion blender and a soup kettle.

 

Rosemary Watermelon Lemonade

(adapted from Allrecipes.com)

  

Ingredients:

2 cups water

3/4 cup white sugar (sometimes I use brown sugar)

1 sprig rosemary leaves, chopped (I’m never quite sure what’s meant by “a sprig.” I try to use at least two tablespoons of chopped leaves.)

2 cups lemon juice

12 cups seedless watermelon either cubed or scooped

 

 Method 1

 

Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary and set aside to steep for 1 hour.

 Strain the rosemary syrup into a blender. Add a third of the lemon juice and a third of the watermelon. Cover, and puree until smooth. Pour into a pitcher.

Puree another third of the lemon juice and watermelon. Add to the pitcher and repeat with the last of the lemon juice and watermelon.

 Stir the lemonade before serving. Hold your glass to the light and marvel at the beautiful color.

 

Method 2

 Bring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary and set aside to steep for 1 hour.

 

Put scooped or cubed watermelon into large soup kettle.

Strain the rosemary syrup into kettle with watermelon. 

Add the lemon juice. Blend with the immersion blender until smooth. Pour into a pitcher.

 

Stir the lemonade before serving. Hold your glass to the light and marvel at the beautiful color.

 

 About Last Wool and Testament – book 1 in the Haunted Yarn Shop mysteries 

 

Kath Rutledge is about to learn the true meaning of TGIF—Thank Goodness It’s Fiber . . . 

That’s the name of the group of fiber and needlework artists founded by Ivy McClellan, Kath’s beloved grandmother. Though Ivy has recently passed on, the members still meet regularly at her fiber and fabric shop, The Weaver’s Cat, which Kath has now inherited. But that’s only the first in a series of surprises when Kath returns to the small town of Blue Plum, Tennessee, to settle her grandmother’s affairs.

There’s been a murder, and it turns out her grandmother was the prime suspect. Before she can begin to clear Ivy’s name, Kath encounters a looming presence in the form of a gloomy ghost. It turns out the specter has just as much interest in solving the murder as Kath. So, with a little help from the members of TGIF—and a stubborn spirit from beyond—she sets out to unravel the clues and hook the real killer . . .

Available in paperback, e-book, and audio from your locally owned independent bookstores, Barnes & Noble, and Amazon. Or ask for it at your public library. 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.

 

Ginger Lemonade

Recently I was at a bookstore with a nice café for a signing. Since I was supposed to read something and I was thirsty, I ordered a cold drink. I was in a daring mood and asked for a ginger lemonade, which I’d never tried. And I really liked it!

I’m trying to find alternatives to caffeinated drinks—I confess that I love coffee and tea and various forms of iced tea, but that can add up to a lot of caffeine. But I haven’t been impressed by the non-caffeine commercial varieties of drinks. This, however, fit the bill nicely.

So I went looking for recipes for ginger lemonade. (I admit that you can always go the easy route: buy a gallon plastic jug of supermarket lemonade and a bottle of ginger syrup (if you can find or order one), mix and pour over ice. Done.) But where’s the fun of that? And how many preservatives come along for the ride? Ginger lemonade is pretty simple to make.

I was surprised to find a range of possible recipes online, and no two were the same. although they all boil down (a pun!) to making some sort of ginger/lemon syrup.

Variations include: how to deal with the ginger (slice or grate), what ratio of lemon juice to water to use, whether or not to include lemon peel, and what kind of sweetener to use and how much. But no matter how you make it, it makes a great drink for a hot day. Me, I opted for simple (I hate to grate anything—I’m always sure I’ll grate my fingers).


Ginger Lemonade

Ingredients:

That thing in the middle is my lemon squeezer

6 cups water

1-1/4 cup sugar
2 ounces of fresh ginger, peeled and thinly sliced 

     (you should have about 1/3 cup of slices)
1/2 cup fresh lemon juice (three large lemons)

Sliced ginger

Instructions:

Steeped ginger and sugar

Combine one cup of water, the sugar and the sliced ginger in a small saucepan. Bring to a boil and cook, stirring until the sugar dissolves. Remove from the heat and let cool (the longer it sits, the more intense the ginger flavor).

Juice from three lemons

Strain the mixture through a sieve into a pitcher. Add the remaining 5 cups of water and the lemon juice and stir. Serve over ice.

I was happy with the results. It might taste a bit sweet to some people at first, but if you add ice it will get diluted. I thought the juice:water ratio was just right. Feel free to experiment, especially on hot summer days!

One interesting point: I have a lot of vintage cookbooks, so I went looking in them to see if there was a ginger lemonade recipe from the past. I couldn’t find one. There are plenty of gingerbread or ginger cookie recipes, going back centuries, but nothing using fresh ginger. And then it hit me: it probably wasn’t available. Powdered ginger is easy to make and ship, but most ginger grows in exotic and distance places, and the fresh kind wouldn’t last over a long ocean voyage. So oddly enough, ginger lemonade seems to be a relatively modern recipe.

A note to my readers: I will be attending the Malice Domestic mystery conference in Maryland for a few days, along with many of my writer friends. If I don't respond to your comments immediately, that's my excuse! But I will read them when I return, I promise!

And if you're looking for summer reading and it's hot, try my County Cork series--the weather is pleasantly cool there all summer. The most recent book, Cruel Winter, takes place during a snowstorm!

www.sheilaconnolly.com

How Snakebites and Bleach Can Quench Your Thirst

Have you ever quenched your thirst with a Snakebite? No? How about Chlorine Bleach? I know what you're thinking: Are you crazy? They're poison. They'll kill you. Not if you drink them my way....

"Snakebites" and "Chlorine Bleach"
are types of shandies... 

Cleo Coyle, who sips Blue
Moons by moonlight, is
author of The Coffeehouse
Mysteries

I never heard of a shandy until I traveled to the UK, where pub life introduced me to the delights of this drink, along with a "ploughman’s lunch," but that's another post.

The shandy I drank, which was a mix of Harp beer and carbonated lemonade, was love at first sip. Bright, refreshing, a delightful summer cooler! Unfortunately, after I returned to America, bartenders shook their heads when I ordered one.

Mixing beer with lemonade? Please. In my hometown, bartenders poured you an Iron City or Rolling Rock off the tap—and that was it. Mixing it with lemonade made as much sense as mixing it with chlorine bleach, which is (ironically) exactly what certain regions of Spain call their version of a shandy. :)

Well, it's over 20 years later and American bars regularly serve Mexican beers (e.g., Corona) with a wedge of lime or lemon.

BTW – I always wondered why this was done. One source claims adding lime and lemon to these beers hides a type of spoilage known as skunking, which comes from exposure to light or heat during shipping—an especially common problem with beer shipped in clear bottles.

A squeeze of citrus was supposed to mask this defect, and according to at least one Texan I know, the citrus also "keeps the flies out of your beer." :)

These days, even standard American brands like Bud and Miller are marketing a variety of bottled beer already mixed with lime. My favorite of this new trend comes from the Coors brewery in Colorado, which introduced a very nice line of bottled beers with citrus notes, under the Blue Moon label. (I could drink these babies all day...)

Like many lagers, Brooklyn is
a bit bitter. For me, it didn't
work in a shandy. I also
found the Sprite too sweet
and cloying.

SO HOW DO YOU
MIX A SHANDY?

Generally speaking, a shandy is a lager beer mixed with a citrus-beverage like lemonade, or a citrus-flavored soda (such as Sprite or 7-Up). The proportions are generally half-and-half, but almost everyone (including me) adjusts to taste.

NOTE #1: I've tasted many versions and concluded that lagers (like the Brooklyn Lager in my photo at the right) are too bitter to use for a shandy. I strongly recommend using a pale lager like Heineken, Corona, Amstel Light, Rolling Rock, Michelob, Coors Light, or the Japanese Sapporo.

For more on pale lagers, click here.

NOTE #2: Frankly, I find Sprite and 7-UP to be too sweet and cloying for the drink. For my taste, the very best shandy will always be made with lemonade...

As for the Snakebite and Chlorine Bleach, you'll find them listed below, along with some other names for this drink...

• SHANDYGRAFF, as it's known in the UK, is a mixture of beer and ginger beer or ginger ale.

• LAGER TOPS is also served in the UK; it's made by pouring a layer of non-carbonated lemonade or freshly-squeezed lime juice over the top of a beer before serving.

• BLACK SHANDY is enjoyed in Canada; it uses stout (instead of lager) with a carbonated citrus soda.

• OLD GROUCH ("Brummbär") is Germany's mixture of stout and cola.

• SNAKEBITE is an American version that uses beer and hard (alcoholic) cider. (Note: See the comments section of this post for a note from Riley/Elizabeth on this drink.)

• DEVIL is Belgium’s version of a Snakebite. 

• PANCAHE, served in Italy and French-speaking Switzerland, is a shandy made with lemon-lime soda (e.g. 7-UP or Sprite).

• STING ("pika") is the name for this same drink in Basque, Spain.

• CHLORINE BLEACH ("leija") is apparently what they call this drink in Spain’s Guipuscoa region!

To read more about the differences among lager, ale, stout, and porter, click here.

The link will take you to Riley Adams' (Elizabeth Spann Craig's) informative post for this blog: A Side Order of Beer.

Finally, here's how I make
a shandy in Queens, New York...

CLEO COYLE’S
SUMMER SHANDY

Per serving...

1 glass or mug (frosted is suggested)

1 bottle of pale lager beer (trust me, use a pale lager*, other lagers are too bitter)

Lemonade (carbonated is traditional, but I use non-carbonated and enjoy it. You can also make your own carbonated lemonade by mixing fresh lemonade with club soda.)

Method: First pour the beer into your glass. Add the lemonade. To what ratio? I recommend 3-parts beer to 1-part lemonade. You’ll enjoy a refreshing citrus note without flattening or overwhelming the beer.

*As mentiond in my post above, examples of pale lagers include (but are not limited to) the brands: Heineken, Corona, Amstel Light, Rolling Rock, Michelob, Coors Light, or the Japanese Sapporo.

Drink with joy!

~ Cleo Coyle, author of 
The Coffeehouse Mysteries

To get more of my recipes,
sign up to win free coffee,
or learn about my books,
drop by my *virtual*
coffeehouse at...

CoffeehouseMystery.com

Click to see the
Coffeehouse Mystery
Book Trailer

Murder by Mocha

Releasing August 2nd

Includes chocolate recipes!

"...a tasty espresso-dark tale of
multigenerational crime and
punishment lightened by the Blend's
frothy cast of lovable eccentrics."

~ Publishers Weekly

To pre-order from Amazon, click here 

To pre-order from Barnes and Noble click here for the book; for the Nook click here.

 

 

 

Roast Mortem

Includes firehouse recipes!
A Reviewer’s Pick 

Favorite Book of the Year ~ 2010

Bookreporter.com

 

Coming to paperback
August 2nd

 To pre-order

from Amazon click here.

To pre-order
from Barnes and Noble, click here.