03 February, 2010

Limonada Cordoba

Last night when I got home from the gym I was thirsty, very thirsty. The kind of thirst that a drinking fountain couldn't quell; the next thing I knew it was 11pm and I was at Market Street trying to refrain from buying every beverage in sight. I did come away with; one gallon of water, a two litre bottle of Diet Coke, eight oranges, eight lemons, a mint plant, and a single serving bottle of Honest Tea "Peach Oo-La-Long". The tea and some water were enough to sate my thirst enough to go to bed but this morning it was back in full force, so I began to juice.
As previously mentioned I've been making fresh juices a lot recently. I have this cheap-o Betty Crocker juicer that works horribly, it's no Philippe Starck juicer (as pictured), but if I don't plug it in I can manage to use it as a manual juicer. My most recent favorite has been grapefruit juice, almost solely because grapefruits are juicer and cheaper than oranges. However as you will have noticed last night I bought oranges and lemons, so orange juice it is, but what with the lemons? I had some sort of idea while in my thirst frenzy that I would make mint lemonade, like a sort of non-alcoholic mojito type concoction. However, like many plans, things changed. After making the orange juice and pouring it into my reusable wine bottle I bought from Kensington Whole Foods in London (and can't stop raving about how useful it has been), I turned to the lemons... How could I make this different from your baseline lemonade? This is what I've come up with; named after the blooming almond trees of Cordoba, Spain I present Limonada Cordoba.

Limonada Cordoba

  • 7-10 lemons juiced (roll them before you attempt to juice them, it helps)
  • 1/2 cup Splenda granular (or sugar)
  • 5 sliced strawberries
  • 1 tsp almond extract
  • 3-5 cups of water (however strong or weak you like it)
  • ice

Juice lemons and place in sealable drink container, add sweetener and stir until dissolved. Add sliced strawberries and mash with wooden spoon into the bottom of the lemon juice. Add almond extract. The mixture should be pinkish. Then add the desired amount of water, though try and keep it strong as you'll pour it over ice later. Serve with lemon slice over ice.


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