Kouzounas Lemonade

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I saw this “Lemonade with a Twist” recipe on Kouzounas Kitchen and I just happened to have lemons and limes in the fridge and an abundance of mint in the garden.  I had to make it to go with our Canada Day dinner.  I adapted the recipe slightly as she used ginger and she also used the peel on the citrus, stop by her blog if you would like the original recipe….there are also a lot of other wonderful greek and mediterranean recipes there as well.  I didn’t have ginger so I left that out and I cut the peel off the citrus but then I added a few pieces of each type back to blend.  I also used superfine sugar (also known as caster sugar) because it dissolves well in drinks.

The lemonade was delicious and I have added it to my old fashioned real handwritten recipe book so I always have it.

2 lemons

2 limes

3/4 cup sugar

sprig of fresh mint

8 cups of cold water

I don’t have a large blender to I used my NutriBullet (I love it).  I added the citrus, a bit of the peel, and sugar to the NutriBullet with about 2 cups of the water as that was all l that could fit in the largest canister.  I blended that and strained the juice out into a large jug (discarding the pulp and peely bits),  then I added the remaining 6 cups of water to the jug as well and gave it a stir. Then I threw in a few mint leaves and placed in the refrigerator to chill.

We thought it was a really great lemonade because it was tart, but just sweet enough to be delicious.  We will definitely be making this a regular summer drink.

Cheers!

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Strawberry and Rosewater Frozen Yogurt Pops

First of all I have to add a disclaimer, this is totally Evie’s recipe, it is to her taste (not mine).  This child is very picky when it comes to yogurt, it is all too sweet.  When we were on vacation last summer the guy working in dairy at Whole Foods was determined to find her a yogurt that she liked.  He saw us in there everyday getting breakfast and one day as she is mulling over the yogurt he noticed and started asking questions and making suggestions.  She told him the ones that she tried and were too sweet, he then picked a couple off the shelf and brought them to the cash telling the cashier that he was giving these to her to try to find one that she liked so we would know what to buy next time, I thought that was very nice.  We pretty much stick to plain.  God help us if she finds any of that fruit on the bottom stuff she will shiver trying not to gag in disgust.

A popular breakfast for her is plain yogurt, with a drizzle of honey and a splash of rosewater.  This concoction was given to us by an Iranian friend, who I used to work with.  It was an instant hit!  So from her breakfast yogurt came the idea for her frozen yogurt pops. And they are perfectly red and white for Canada Day!

Our measurements are not accurate because she is 7 and not quite aware of all of the measurements yet and it is completely by taste, Evie tastes and tells me when it is right so I can figure out roughly how much she used.  That is life with 7 year old foodie!

Take about a handful or two of strawberries and slice them, set aside

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about 1 & 1/2 cups plain yogurt (you can use vanilla if you really don’t like plain)

about 2 tsp of honey (we used rose honey, it had a lovely rose flavour)

1/2 tsp (plus a few extra drops to taste) rosewater

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Stir this together

Add some to a ice pop mould, about 1/3 way up. them ad a few slices of berry, top up with more yogurt then some berry then yogurt and add the top and stick and freeze until solid.

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There you have it, just in time for Canada Day.  If you want to make for 4th of July just add some blueberries along with the strawberries for  red, white and blue yogurt pops.

Happy Canada Day!!

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