Summer beckons and so does Urban Deli’s Lemonade … Our lemonade is scratch lemonade, refreshing and worth coming in to try (straight up or with a spirit)! And on the theme of lemons … Read on for two fantastic recipes we tried this past weekend that are definitely worth making at home or at the cottage this summer.
But first, a little lemonade trivia.
Where did the phrase, “If life hands you lemons, make lemonade,” come from? It came from the early 1910’s and friends of H. J. Whitley (considered the father of Hollywood) in reference to his transformation of the existing lemon fields of the time into the area now known as Hollywood, CA.
I have a new found love for anything lemon this year, thanks to my friend Joanne. This past week I had two very good friends (Joanne and Henry) visiting from Edmonton. It’s their fourth trip to Saint John and they LOVE IT here!
It’s the people and the sense of community, they tell me. Oh yes … Lobster is also an attraction and their timing is always impeccable for that treat. Thank you to Karen and Kenny at Whitetail Fisheries in Lorneville for the 4 pounder. And yes, we squeezed lemon on our lobster 🙂
Two refreshing recipes from NB Liquor’s Occasions Magazine
The first was the Frozen Lemon Mousse. (Take out of the freezer 1/2 hour before serving to rest in the fridge or on the counter.)
This is a complete “no fuss” dessert. The beauty of serving a mousse like this as a dessert is not only the ease of preparation, but it’s also light. After a big meal, a light dessert is often a welcome respite from dense, heavy cakes.
- 4 egg yolks
- Zest of 1 lemon
- 1/2 cup fresh lemon juice
- 1/2 cup granulated sugar
- 5 egg whites
- 2 cups whipping cream
- Whisk together the egg yolks, lemon zest, the lemon juice and one tablespoon of the sugar.
- In a separate bowl, place the egg whites and remaining sugar; beat using an electric mixer until soft peaks form.
- In another bowl, whip the cream.
- Fold the egg white into the whipped cream, followed by the egg yolk mixture.
- Place the mousse in rocks glasses or for a more eclectic look, a variety of glasses.
- Place the glasses on a tray and place in the freezer for a minimum of three hours before serving.
The second recipe is the Classic Lemon Gin Fizz. Ok, I had one too many but they are delicious and refreshing and one was simply not enough. Agian, thank you Joanne for mixing these up!
The other recipe we tried this weekend was the Classic Gin Fizz recipe.
Classic Gin Fizz Recipe
- 2 ounces (60 ml) Beefeater London Dry Gin (we used Bombay)
- 1 ounce (30 ml) freshly squeezed lemon juice
- 1 ounce (30 ml) simple syrup
- 1 egg white
- Soda Water
- Put the gin, lemon juice, simple syrup and egg white in a cocktail shaker filled with ice; shake vigorously.
- Strain into an ice-filled rocks or highball glass; top with soda water and garnish with a slice of lemon.
Enjoy life when it hands you lemons!