There's a brand-new greenmarket at 1st Avenue and 27th Street, close to my job, where I snagged these amazing peaches on Friday:
These were halved, brushed with butter, grilled, and then served with ricotta cheese, honey and toasted almonds. You can literally throw this dessert together in 20 minutes!
And I wanted to serve yogurt, granola and fresh berries for breakfast today before our guests hit the road, so I was thrilled when our grocery store had these perfect local blueberries:
I've never made lemonade from scratch before, and I wanted to have a really refreshing summer drink in the house, so I tracked down an excellent lemonade recipe that calls for mint, ginger and honey.
Fresh Mint and Ginger Lemonade
yield: Makes 4 servings
- 1/2 cup (packed) chopped fresh mint leaves
- 1/3 cup chopped fresh ginger
- 1/3 cup honey
- 2 cups boiling water
- 1/3 cup fresh lemon juice
- 1 1/2 cups (about) cold water
- Ice cubes
- Fresh mint leaves
- Lemon slices
Lemons and mint leaves:
Combine chopped mint, ginger, and honey in medium bowl. (I decided to zest a couple of our lemons and throw the zest in at this point for a stronger lemon flavor.)
Add boiling water. Let steep 30 minutes. Strain into 4-cup glass measuring cup, pressing on solids to extract liquid. (I tossed the ingredients into a bit of cheese cloth so that I could really squeeze all the juicy goodness out.) Add lemon juice (I juiced 4 lemons and I had more than enough juice for this recipe) and cold water to measure 4 cups total.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Fill glasses with ice cubes. Add lemonade. Garnish with mint leaves and lemon slices and serve.
I was so excited to drink this stuff that I forgot to photograph the end result, but it pretty much looked like lemonade, but a little darker because of the honey. I just loved that the lemonade was sweet enough with only honey as a sweetener!