We’ve been having some 90+ degree days here in Seattle and for us.. well, that’s pretty hot. We start melting. Especially since no one has air conditioning. Anyway, we put on fans, eat icy treats and pretend we can deal with the heat.
I plant myself in the shade while the kids splash and run around.. I like to think we look like we’re in the serene setting a Pottery Barn summer catalog.. you know the double fold showing a gorgeous patio with a large glassy pool and beautiful outdoor furniture with lush greenery in the background? But really it’s just the blue plastic kiddie pool and my chaise lounger on the yellow straw that is Seattle grass in summer.
Anyway, if you have some leftover Watermelon Granita, add some vodka or tequila, shake it up and call it a summer frozen refresher. The natural watermelon flavor says summer!
Last week I posted a Blackberry Jalapeno Syrup. It’s a great recipe to make in advance, store in fridge and use when ready. Try this non-alcoholic bubbly beverage for a sweet and spicy, but refreshing drink! Too spicy for kids, but you could certainly make the syrup without the jalapeno for a non spicy version! 🙂
1/4 cup Blackberry Jalapeno Syrup
Carbonated water (plain or lime flavored)
Fresh blackberries and a lime wedge or wheel for garnish
Pour syrup into tall glass filled with ice
Fill rest of glass with bubbly water and garnish with fresh blackberries and lime
This is a perfect summer drink! Pick fruits that are in season.. I used peaches, cherries, raspberries and blackberries.. but you could add some citrus fruit, other stone fruit or other berries! Serve chilled.. lovely on a hot summer day!
1 bottle white wine
1/2 cup triple sec (or brandy, or rum)
1-2 cups chopped summer fruit or berries
1/2 cup peach juice
Mix all ingredients and refrigerate until ready to serve
Last week I published the Honeydew-Lemongrass Agua Fresca. Another Agua Fresca is the traditional Horchata. You may know it from Mexican restaurants and food stands – it’s the delicious white cinnamon drink served chilled! Made with rice, almonds, sugar and cinnamon, it’s a refreshing drink in a totally different way than the fruit frescas.
1 cup long-grain white rice
1 cinnamon stick
1/2 cup sliced almonds
4 cups water
1/3 cup sugar, or to taste (I used about 1 Tbsp agave syrup)
Ice, for serving
In a food processor, blend rice and cinnamon until it resembles coarse meal. Transfer to a large bowl and add almonds. Cover with water and refrigerate overnight. (I could not get the rice to break down, and soaked it for about 48 hours.)
Transfer mixture to a blender, add sugar and blend until finely pureed. Strain mixture through cheesecloth or mesh strainer; discard pulp. Refrigerate until ready to serve. Stir and serve over ice.