Peach Cobbler

Peach  Cobbler...Bursting with flavor...peaches, so sweet in their own right, are sautéd in butter, brown sugar, and cinnamon to make a deliciously fruity caramel sauce.  A moist cake topping is so delicious with the fresh peaches...and a generous dollop of vanilla bean whipped cream over the warm cobbler melts over the peaches and into the caramel sauce, for delectably creamy bite after bite.

I tend to timeline summer…not by months…but by the fruit that is in season. We welcome summer with strawberries and rhubarb, which is why I think they get along so well… cherries, blueberries, and raspberries grace us with their presence sometime during mid-summer…. And then peaches and plums tend to show up toward the end.

And while I wish that they’d all hang out all summer long, I do love the anticipation of each fruit harvest, and then fill up as much as possible on the fruit that is in season, knowing that its timeframe is so very short lived.

And I know that I’ve said that I realize we can get this fruit all year round….and I also know that I’ve mentioned that it’s just not the same as when the fruit is actually in season. That’s when it tastes the way it’s supposed to taste…

Sweet and juicy…the epitome of summer.

I always feel like peaches are the essence of summer. The ambassador, if you will… They’re the fruit that tends to show up to the party a little early…and they stay a little later, right into apple season. It’s almost as if the peaches are passing the torch of summer off to the apples of fall.

And while I enjoy plenty of peaches fresh, in their natural stateI do love to cook them up in jams, jellies, pies, crisps…and of course, cobbler.  Bursting with flavor…peaches, so sweet in their own right, are sautéd in butter, brown sugar, and cinnamon to make a deliciously fruity caramel sauce.  A moist cake topping is so delicious with the fresh peaches…and a generous dollop of vanilla bean whipped cream over the warm cobbler melts over the peaches and into the caramel sauce, for delectably creamy bite after bite.

Life is good.  It’s a “Peaches are like aromatherapy.. hold one up to your nose, close your eyes…take a deep breath and smell the summer… ” kind of good. 



Peach Cobbler...Bursting with flavor...peaches, so sweet in their own right, are sautéd in butter, brown sugar, and cinnamon to make a deliciously fruity caramel sauce.  A moist cake topping is so delicious with the fresh peaches...and a generous dollop of vanilla bean whipped cream over the warm cobbler melts over the peaches and into the caramel sauce, for delectably creamy bite after bite.

Peach Cobbler
Serves: 4 servings
  • ¼ cup butter
  • 6 tbsp brown sugar
  • ½ tsp cinnamon
  • ¼ tsp salt
  • 2 tsp vanilla
  • 4 peaches, pit removed, sliced thin (leave the skin on, or peel them…your choice)
  • 1 cup flour
  • 2½ tbsp granulated sugar
  • 2 tsp baking powder
  • ¼ cup butter, softened
  • ¼ cup milk
  • 1 egg
  • 1 cup heavy cream
  • ½ tbsp granulated sugar, or more, depending on your desired sweetness.
  • Seeds scraped from ½ vanilla bean
  • 1 tsp vanilla extract.
  1. Preheat oven to 350 degrees. Generously grease four mini skillets with butter. Set aside.
  2. In a large skillet, melt the butter. Whisk in the brown sugar, cinnamon, salt, and vanilla, and let come to a simmer.
  3. Add the sliced peaches, and let simmer for about five minutes, stirring gently.
  4. While the peaches are sautéing, prepare the topping for the cobbler:
  5. In a medium bowl, add the flour, granulated sugar, baking powder, whisking it a few times around the bowl to combine the dry ingredients. Blend the butter in to the dry ingredients with a fork until the size of peas. Add the milk and egg. Stir until completely combined.
  6. After the peaches are finished cooking, divide them among the four mini skillets. Pouring the remaining caramel sauce in the pan over each.
  7. Top the peaches with the cake topping.
  8. Place the skillets on a cookie sheet, and place in oven. Bake for about 25 minutes, or until the cake topping is golden brown.
  9. Remove from oven, and let cool for about ½ hour.
  10. While the cobblers are cooling, beat the heavy cream, granulated sugar, vanilla seeds, and vanilla on high until whipped thick and creamy.
  11. Place a generous spoonful of whipped cream on top of the warm cobbler. Serve immediately.
  12. Enjoy!



Zucchini Bread

Zucchini BreadI was thinking about this, yesterday… as I was driving past my neighbor, Loud Race Car Driver, who was sitting in his driveway waiting for traffic to pass. I gave the friendly wave and smile, and he reciprocated…and then we went on our merry way.

You see, I don’t know his real name. I’ve always called him Loud Race Car Driver, because he is always outside working on his racecars, revving them up. It’s very loud.

In fact, I don’t know any of my neighbor’s names, except for what I have named them myself:

Loud Race Car Driver
Drunk Lady
Motorcycle for a Mailbox Guy
Buffalo Sabres Banner in their Front Window People
Cute New Couple on the Corner
Fruit Stand Family
Fireworks Man
Doofus Down the Street

I grew up in the city. Everyone knew each other…and I’m not talking in a close proximity…I’m talking the whole street. I could walk down the street and name the family in every house, from my Grandma Bucolo’s house at the very end of the street to Frieda Maiorana’s house way down at the other end of the street.

I don’t know if that’s a “living in a rural area” thing…or if that’s what it has come down to in this day and age….but I do have a feeling that it’s the latter.

Zucchini     Bread

I don’t think that neighbors don’t know each other because people aren’t as friendly as they used to be…but I think it’s more because of the fast paced environment in which we have become. There simply is no time to get to know each other. And when you do have a little extra time on your hands, it’s usually spent catching up on chores that have been ignored for way too long. Like a massive amount of laundry that I’m not going to even talk about right now…

It’s sad, really…to think that people just don’t take the time to introduce themselves…to get to know each other anymore.

Maybe it’s time for a change. 
I think we need to get to know each other…

Well…maybe with a few exceptions…. I have had a couple of run-ins with Drunk Lady. One incident involving her runaway dog, and my next door neighbor hosing her down with a garden hose…and it wasn’t a pretty scene… Hmmm…that just might be a story for another day…

So, I’m not going to lie… some introductions are just better left avoided…

Anyway…there are no introductions necessary for this zucchini bread. It’s been around forever, and I bet has visited just about every home in every neighborhood around the country. And just like neighbors, it’s a favorite for some…and not a favorite for others.

I happen to love zucchini bread. I cannot even begin to describe just how moist this bread is. The first thing you detect is that delicious taste of toasted walnuts, with a hint of cinnamon to finish… that just makes this a delicious start to your day, a midday snack, a meal, or even a little something to nibble on at night.

And since zucchini is abundant right about now, maybe it would be a great idea to bake up a few loaves, tie them up with a ribbon…and share them with the neighbors you’ve yet to meet… what a perfect way to make new friends!

Life is good.. It’s a “Love Thy Neighbor…Love thy Zucchini Bread” kind of good.


Zucchini   Bread

Zucchini Bread
  • 2 cups flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 2 eggs
  • 2 tsp vanilla
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • ¾ cup vegetable oil
  • 1 cup zucchini, finally grated
  • 1 cup toasted walnuts (see notes)
  • ½ cup powdered sugar
  • 1 tbsp. water
  1. Preheat oven to 350 degrees. Generously grease an 8" x 4" loaf pan.
  2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside until ready to use.
  3. Beat the eggs, vanilla, brown sugar, granulated sugar, and vegetable oil on high until creamy.
  4. Add the flour mixture to the bowl, and beat on medium speed for about two minutes, or until the mixture is well blended.
  5. Fold in the zucchini and walnuts.
  6. Pour into the greased loaf pan.
  7. Bake for 55-60 minutes, or until a toothpick that is inserted in the middle of the bread comes out clean.
  8. Remove from oven, and let sit in pan for 10 minutes. Carefully remove from the pan, and let cool on cooling rack.
  9. When cool, drizzle with glaze.
  1. In a small bowl, whisk together the powdered sugar and water until smooth and creamy. If need be, add a little more water to desired glaze consistency.
  2. Pour over cooled zucchini bread.
  3. Enjoy!
Toasted Walnuts are so easy to prepare, and so worth the few minutes it takes to make them!
Spread the walnuts out on a cookie sheet. Bake at 350 degrees for about 5 minutes. You'll know that they're ready when the delicious scent of walnuts fills your kitchen!


Watermelon Grapefruit Granita

Watermelon Grapefruit   GranitaI was told a long time ago that fuzzy bumblebees don’t sting.
That is a falsehood.
They do. And they sting hard.

I was weeding my flower beds, lost in my own little world… when I heard the hum of a bee in my ear. Not looking up, I swatted the air near my ear…and continued on with my weeding…. not realizing that a bunch of angry fuzzy bumble bees were forming an arrow above me, and I was their target. It seems that I had dug into their nest that they had inconspicuously built next to my salvia plant.

The sharp pain coming from my right leg quickly brought me out of my daydreams…and into the hard reality of screaming and flailing my arms through my yard for all the world to see as I desperately ran to save my life.

Okay. I exaggerate.

Oh, I screamed and flailed my arms all right… but it was probably only a few bees that I had agitated, because only a few bees were actually chasing me…the majority of them were still working the flowers around my yard.

Three of them did manage to get me. The others hovered around the porch while I stood at the door watching them, and examining the damage that they did to me. I found a can of wasp poison under the sink, and as soon as the coast was clear, I went out and sprayed the ground near my salvia.

I was hurt, and I was angry.

I stood back for a while, watching a few of the stray bees try to find a way back into their nest, because I must have broken their entrance. They kept trying to find their entrance, but it just wasn’t there anymore. As I stood there… I looked around my yard, watching the other bees peacefully moving from flower to flower, while unbeknownst to them, I had destroyed their home. I felt bad for them, but I knew to keep my distance, because I’m pretty sure they didn’t feel bad for me. I was their enemy. The one who destroyed their village.

And my hurt and anger turned to empathy and guilt.

It turns out that the area in which I sprayed wasn’t even close to their nest…and it didn’t take them long to build a new entrance…and within a couple of days, they were back to peacefully working their fields. We’ve figured out a way to live in peace. With my shovel hanging in the garage, I’ll sit on my porch, and watch them not five feet away from me, go from one flower to the next, without giving me a second glance.

If I leave them be, they’ll leave me be.
It turns out that they really don’t sting…unless, of course….they’re threatened…

All living things, no matter how big or how small, have to share this big living space we call Earth. And during the warmer weather, the population grows, and we become one big melting pot of human, animal, and insect, and we have to take the bad with the good.

The bad being insects.
The good being watermelon.

watermelon granita

I just cannot seem to get enough of it lately. I’m not even going to tell you how many cubes of watermelon were popped into my mouth, as I was cutting them up to throw in the blender to make this granita… I don’t know if it was the heat of July that produced such sweet and juicy watermelon, but every single one I’ve brought home has been delicious!

Granita is one of my most favorite ways to eat watermelon, or fruit in general…it’s so light and refreshing on hot summer days…the perfect sweet treat…icy and cold… This is definitely a dessert that can be dressed up…or dressed down. You can serve it in a paper cone… or with it’s gorgeous pink color, serve it in a champagne glass to your treasured guests! I do prefer the latter, only because, well… it’s pretty.

Sweet watermelon loves tart grapefruit. The flavors complement each other so well, the sweetness of the watermelon is the first your tastebuds experience…with a lingering flavor of grapefruit at the end. A taste, that no doubt, will have you and your guests enjoying spoonful, after spoonful. They’re so easy to make, you’ll wonder why you haven’t been making them all along! Have kids? You can leave the vodka out with no effect. This is just as delicious without the vodka, and the kids will love it!

Life is good. It’s a “It is not the strongest of the species that survives, nor the most intelligent, but the one most responsive to change…” (Charles Darwin)” kind of good.


Watermelon   Grapefruit Granita

Watermelon Grapefruit Granita
Serves: 6 servings
  • 2 pounds seedless watermelon, cut into cubes
  • Pulp and juice of one pink grapefruit
  • ⅓ cup grapefruit vodka
  • ⅓ cup granulated sugar
  • ¼ tsp flaked sea salt
  • Juice of one lime
  • Mint leaves for garnish
  1. Add the watermelon, grapefruit, grapefruit vodka, sugar, sea salt, and lime to a blender. Pulse a few times until the watermelon and grapefruit are liquefied.
  2. Pour into a glass 9 x 11 dish.
  3. Place in freezer for one hour.
  4. After one hour, remove from freezer, and stir with a fork. Place back in freezer for another hour.
  5. After one hour, remove from freezer, and scrape and stir with a fork. Place back in freezer for another hour.
  6. After one hour, remove from freezer, and scrape and stir with a fork.
  7. Serve immediately, or place back in freezer until ready to serve.
  8. To serve: Spoon into your favorite bowls or glasses. Garnish with mint.
  9. Enjoy!


Blistered Tomato Crostini

Blistered Tomato CrostiniSummer.

My relationship with it is so up in the air. Somedays I love it, somedays I hate it. But you know that already, because I complain about summer the whole few months that we live it.

But today.. today bred such a gorgeous morning.
How could I not love it?

I woke up this morning to a low lying mist among the still green on the hills. The birds were singing in the trees, which was…in my opinion…their best concert yet… and a most perfect breeze fluttered here and there through the open windows.

It just smelled like summer.

That close your eyes and take a deep breath…

Relish in the moment…moment.Blistered    Tomato   Crostini

My excitement always grows with the abundance of fresh fruits and vegetables in the summer… and most of the time I love to enjoy them in their natural state…especially cherry tomatoes. Blistering them brings out their sweet sugars, yet leaves you with a hint of charred taste, which makes you want to go for that second bite..

The sweet ricotta, and saltiness from the parmesan complements the sweetness from the tomato, over a slightly charred crispy garlic toast, and topped off with a drizzle of high quality balsamic vinegar and olive oil…sprinkled with a little basil fresh from the seriously does not get any better…and this was the perfect breakfast for the most perfect morning.

Life is good. It’s a “In the blink of an eye, we’ll be covered in snow… so the next time I complain of the heat..please remind me of today, and how much I really do love summer…” kind of good.


Blistered Tomato   Crostini

Blistered Tomato Crostini
Serves: 4 servings
  • 1 tbsp olive oil
  • Two small bunches of cherry tomatoes, left on the vine. (Figure about 3 or 4 tomatoes per baguette slice)
  • Salt and pepper to taste
  • ½ cup ricotta (I use whole milk)
  • ¼ cup parmesan
  • ¼ cup fresh mozzarella, shredded
  • ½ tsp coarsely ground black pepper
  • 2 tbsp chopped fresh parsley
  • 8 slices baguette, thinly sliced on diagonal
  • 1 large clove garlic
  • Small basil leaves, or chopped fresh basil leaves
  • Olive oil for drizzling
  • Balsamic vinegar for drizzling
  1. Heat the olive oil in a medium skillet over low heat. Add the tomatoes to the olive oil, season with salt and pepper to taste. Carefully stir until all sides are evenly blistered and popped open. About five minutes. Remove from pan, and place on paper towel lined plate.
  2. In a small bowl, combine the ricotta, parmesan, mozzarella, black pepper, and parsley. Stir until just combined. Set aside until ready to use.
  3. Toast the baguette slices under the broiler or on the grill. Toast to your desired darkness. When the slices are toasted, rub the garlic generously over one side of each slice.
  4. To assemble:
  5. Add a spoonful of ricotta to the top of each garlic baguette slice. Top each slice with four blistered tomatoes. Sprinkle with basil leaves. Drizzle with olive oil and balsamic vinegar.
  6. Serve immediately…and Enjoy!
Note: I normally don't like to tell you what to buy, or how much to spend…but a high quality balsamic is so worth the price…You’ll marvel at the difference in taste. I always use D’Avolio’s 18 year traditional balsamic. It’s only like $15, and it lasts a long time! (And no, they’re not paying me to give them this little plug. They don’t even know me!)


Cajun Chicken and Gnocchi with Summer Vegetables

Cajun Chicken and Gnocchi with Summer VegetablesI went to a picnic yesterday. At first, it was begrudgingly…because I really did not want to go to this picnic. I had no reason that I didn’t want to go…except that maybe I’m getting burned out of summer weekends.

We try to pack so much into this short amount of space, don’t we?

The only ray of sunshine that I had going into this, was that my bff Cindy was going to be there.

She texted me just as I was getting ready to go. “Are you on your way?” she asked me… “Ain’t wanna” was my reply.

I’m glad I went. It was the perfect summer day. I don’t think there was an ounce of humidity in the air, the temp was in the 70’s, a perfect breeze, and a beautiful view of the upper Niagara River. The song “Groovin’…on a Sunday afternoon…” by The Young Rascals went through my head all day..and it is still stuck there as I’m typing.. and that’s okay, because I’m still groovin’ even though it’s Monday now.

We sat under this massive shade tree…and you know, it’s funny… because I never really looked to see what kind of tree it was. I always pay attention to the trees and flowers around me.

I think my comfort level must have been at an all-time high, because as we were sitting there… little baby spiders and ants would fall out of the tree, and land around us, and on us.

Yes. You read it right. Little baby spiders and ants were falling out of the tree. Again.. our comfort level must have been at an all-time high, because not once did we even discuss the possibility of moving to another spot. I don’t even think it was a thought that crossed any of our minds.

Instead, as we sat there talking, I’d pick an ant out of Cindy’s hair here and there, or a baby spider off her face.

Kind of like chimpanzees.

 A couple of monkeys looking for bugs.

It’s funny how comfort can keep a person calm in what could have been an otherwise freak out session with spiders. But there was none of that.

It was simply comfort…good friends…and laughter.

And I know that we tend to place more emphasis on comfort foods in the winter…but here is the perfect comfort food for summer… Cajun chicken and gnocchi with summer vegetables.

The possibilities are endless with a summer harvest, aren’t they? Don’t ever be afraid to pair different vegetables with each other, because they all hang together just like me and Cindy. They complement each other, and are just plain happy to be together.

Of course, I think it’s the little bit of cream and pepper jack cheese that bring the comfort element to it, but the corn, tomatoes, spinach, and peppers give it that fresh from the garden flavor that we yearn for all year round.  Blistering the tomatoes just brings out those delightful sweet sugars that blend so well with the deep and spicy flavors of Cajun.

This is just one of those perfect “throw together” meals that you can have on the table in less than an hour! Seriously, it looks like a lot of steps, but there really isn’t much to throwing this together…  And honestly?  Your family will love it!  Except for the fussy ones who don’t like vegetables…and to that, I say “Give them cereal, and eat their portion!”

Life is good. It’s a “Groovin’…on a Sunday afternoon… We’ll keep on spending sunny days this way…We’re gonna talk and laugh our time away…(The Young Rascals)” kind of good.


Cajun Gnocchi with Summer   Vegetables

Cajun Chicken and Gnocchi with Summer Vegetables
Serves: 4 servings
  • 2 ears corn, blackened and cut off cob (see notes)
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 boneless chicken breast, cut into 1" cubes
  • 3 tsp Cajun seasoning
  • 4 small tomatoes on the vine
  • ½ medium onion, chopped
  • ½ small sweet red pepper, thinly sliced and cut into 1" pieces
  • 2 cloves garlic, roughly chopped
  • 3 oz baby spinach, stems cut off
  • 2 cups heavy cream
  • 1 tbsp. white pepper
  • 1 tsp ground black pepper
  • ½ to 1 tsp salt (depending on your desired saltiness)
  • 1 16 oz pkg frozen gnocchi (or your favorite prepared gnocchi)
  • ½ cup pepper jack cheese, shredded
  1. Prepare a large pot of salted water for cooking the gnocchi. Once it comes to a boil, let simmer until ready to cook the gnocchi.
  2. Blacken the corn on the cob (see notes), and cut from cob. Set aside until ready to use.
  3. In a large skillet, melt the butter and olive oil over medium heat. Add the chicken, and sprinkle with the Cajun seasoning. Sauté the chicken until it is fully cooked, and has a "blackened" color (about five minutes). Remove the chicken from the pan to a plate, and set aside until ready to add back to the skillet, reserving the butter and olive oil in the skillet.
  4. Add the tomatoes to that same skillet, and carefully stir so that all sides are evenly blistered and popped open, letting some of their juices blend with the butter and olive oil. Carefully remove the tomatoes from the pan and set on a plate until ready to add back to the skillet.
  5. Add the onion and sweet red pepper to the skillet. Sauté until browned (about 10 minutes). Add the garlic and spinach, and sauté for another two minutes, or until the spinach has wilted.
  6. Add the heavy cream, white pepper, black pepper, and salt to the skillet of onions, peppers, spinach, and garlic. Let simmer for about 10 minutes. The cream will bubble up. Let it do that. It will become thick and creamy!
  7. After the cream has simmered for 10 minutes, remove from heat. Let sit for about 2 minutes.
  8. Add the gnocchi to the pot of boiling water. Cook according to directions on the package, which should be about three minutes, or until the gnocchi pop up to the top of the water.
  9. While the gnocchi are cooking, stir the pepper jack cheese into the heavy cream mixture. The reason you let the heavy cream sit for a couple of minutes off the heat, is so that the cheese doesn't turn gritty when you add it to the skillet. Instead, it will blend in nice and creamy.
  10. Drain the gnocchi after it has fully cooked.
  11. Place the skillet back on low flame, and gently fold in the chicken, corn, and gnocchi. Let simmer on low for a few minutes, until it has heated through.
  12. Top with blistered tomatoes.
  13. Serve hot...delicious with a crusty bread!
You know, a lot of people seem to think you need to fully cook corn on the cob to enjoy it. I say, baloney! To blacken corn, I'll usually just throw it right on the grate on top of the stove over a high flame. It takes just a few minutes to blacken an ear of corn, and you get that "fresh corn over a fire" taste that we all love! Quick and easy. Just how I like it.


Strawberry Lemonade Cocktail

So, the other day I was on my way back to the cabin after picking up a few groceries…when all of a sudden I see this big black thing on the side of the road.

It’s funny, isn’t it…how your eyes immediately tell your brain… “Oh, it’s a garbage bag..” but your brain has already started computing data, and within milliseconds, it’s sending signals to the eyes that maybe you’re seeing a dog. Nope.. It’s too big to be a dog! Deer? No!! It’s too big and black to be a deer!

And within 2 seconds or less, the data processing experts in my brain came up with the answer, and sent the signal back to my eyes…

A bear!

It’s a BEAR!!

SL Cocktail BearOkay, so maybe it’s the city girl in me who made this out to be a huge deal. But you know me… and you know that I am deathly afraid of bears. So of course it’s a huge deal. I saw a bear cross the road right in front of me… and I lived! I LIVED!!!

It was terrifying!!

It was exhilarating!!

My kids were excited for me… I did the whole “group text” thing…and they came back immediately with their excited responses and emoticons… Bless their hearts..

But, a couple days later…as I started telling other people about it, I was expecting them to stop in their tracks…their eyes to widen…and their shock and excitement to seep from every pore of their body!! To grab me and hug me hard, and yell to the mountain tops “Thank God she’s alive!!”


I might as well have told them I saw a squirrel climbing a tree..for as much excitement I got out of them… 

Okay…so maybe the bear was about 40 yards away. And quite possibly he didn’t even notice me or my car, and his main focus… I’m sure…was to get across the road in one piece. But it was a bear, and it was a big deal for me…

And…I was still shaking by the time I got back to the cabin…

Strawberry   Lemondade CocktailI think a good cocktail to take the edge off would have been perfect.. like this ice cold and delicious strawberry lemonade cocktail..

This is just a perfect cocktail to throw together for a casual summer party…it’s more like a wine cooler than anything… sweet from the strawberries, yet tart from the lemonade. And the beauty of this cocktail is that it doesn’t have to be boozy… Simply leave the vodka out! For bear purposes, this cocktail will remain boozy for me..

The simple syrup that I use for this cocktail is so delicious. You’re going to want to use it for more than just cocktails.. I promise. You can use it as a syrup for pancakes, drizzle it over ice cream… french toast, waffles…

It takes no time at all to make lemonade, and mix it with the simple syrup and a little vodka. If you bottle it up like I did here, it will last up to two weeks in your refrigerator. And way less expensive than buying a couple of six packs from the store!

Life is good. It’s a “I faced my fear and lived to tell the tale…and the kind of tale that will grow with time…He had to be at least two thousand pounds, twelve feet high, and five feet in front of me…” kind of good..





Strawberry Lemonade     Cocktail


Strawberry Lemonade Cocktail
Strawberry Simple Syrup (Makes about 3 cups syrup)
  • 2½ lbs fresh strawberries, hulled and sliced
  • 4 cups water
  • 2 cups sugar
Strawberry Lemonade Cocktail
  • Juice from 10 lemons, or enough to make 1¼ cups
  • 6 cups water
  • 1-2 cups strawberry simple syrup
  • 1 cup citrus vodka
Strawberry Simple Syrup
  1. Combine the strawberries and water in a medium saucepan over high heat. Bring to a boil, and reduce heat to low, and simmer for about ½ hour.
  2. Place a fine mesh sieve over a large bowl, and strain the strawberry mixture through the sieve. Let it drain for about 10 minutes or so, until all the pretty pink liquid has drained into the bowl. Discard the strawberries. SAVE THE LIQUID.
  3. Pour the strawberry liquid and sugar back into the saucepan, Bring to a boil, stirring constantly, and once the sugar dissolves, boil for an additional five minutes.
  4. Remove from heat, and let cool completely. Place in a jar or bottle with a lid. It will keep refrigerated for up to four weeks.
Strawberry Lemonade Cocktail
  1. In a large pitcher, combine the lemon juice and water. Stir to blend. Mix one cup of the strawberry simple syrup into the lemon and water mixture. Continue to add more simple syrup until the lemonade reaches your desired sweetness. Add the vodka, and mix well.
  2. Refrigerate, and serve over ice.


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