I love lemon!

Frozen Lemonade

Makes 6 servings

Ingredients

• 1 cup fresh lemon juice
• 1 cup granulated sugar
• 4 cups ice cold water
• 1 cup crushed ice
• 6 cherries (for garnish)

Directions

1. Combine lemon juice and sugar in a blender for 30 seconds.
2. Blend in 2 cups water and 1/2 cup ice, then blend in remaining water and ice.
3. Continue blending until mixture is slushy. Garnish each glass with a cherry.

Blueberry Lemonade

Makes 5 cups
Blueberries are teeming with taste but this easy recipe can also be used to make peach, apricot, strawberry, blackberry, or any fruit-flavored lemonade of your choice.

Ingredients

• 1/3 cup fresh lemon juice
• 2 cups water
• 2 cups fresh blueberries
• 1/2 cup sugar

Directions

1. Blend all ingredients in a blender until smooth.
2. Strain mixture into a pitcher through a fine sieve or cheesecloth to remove any solids. Serve chilled or over ice.

Basil Lemonade

Makes 4 servings
If you love herbs, this lively lemonade recipe can be made with fresh lemon thyme, mint, lemon verbena or tarragon.

Ingredients

• 1/2 cup fresh basil, rinsed
• 3 tablespoons sugar
• 4 cups water
• 1/2 cup fresh lemon juice
• 1 sprig fresh basil

Directions

1. Combine basil and sugar in a large pitcher. Using a wooden spoon, crush basil and sugar together.
2. Pour in water and lemon juice and stir until the sugar is dissolved. Let basil steep in lemonade for about one hour. When ready to serve, strain lemonade into glasses and garnish with a sprig of basil.

Glazed Lemon Pound Cake

• Prep Time 15 minutes
• Total Time 60 minutes
• Yield Serves 4

Ingredients

• 5 tablespoons unsalted butter, softened, plus more for pan
• 3/4 cup, plus 3 tablespoons sugar, plus more for dusting
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoons fresh lemon juice, plus finely grated zest of 2 lemons, plus more for garnish (optional)
• 1/4 cup milk
• 2 large eggs

Directions

1. Preheat oven to 350 degrees. Butter a 9-by-5-inch loaf pan. Dust with sugar, and tap out excess; set aside. Whisk together flour, salt, and baking soda. Stir together 1 tablespoon lemon juice and the milk.
2. Put butter and 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 2 minutes. Mix in eggs and zest. Working in two batches, alternate mixing in flour mixture and milk mixture. Pour batter into prepared pan. Bake until a cake tester comes out clean, about 35 minutes.
3. Meanwhile, stir together remaining 3 tablespoons sugar and 2 tablespoons lemon juice. Upon removing cake from oven, immediately brush with lemon glaze. Let cake cool in pan 10 minutes. Unmold cake. Brush remaining glaze on top. Garnish with zest.