Thursday, July 28, 2011
Lemonade serving tips
The other day, at my get-together I made cranberry lemonade (1 frozen can of lemonade, 4 cans of water, 1 64-ounce bottle of cranberry juice -- for less of a cranberry taste use half the bottle of cranberry juice). Northland cranberry juice has a richer flavor than most and I prefer the juice-only variety.
This is the simplest punch I have ever made and people always love it. What I loved even more than the simplicity of the recipe is the serving method.
I love to serve lemonade in large lidded jars. The lids protect from summer "critters" when serving outside. I just dumped a whole bag of ice in the large jar and mixed the lemonade in the smaller jar and it was easy -- everyone serves themselves. Surprisingly, the ice lasts for a long time and I use either tongs or a big, long-handled spoon for the ice and a dipper for the lemonade. I could have poured the ice in the lemonade, but I really don't like to water it down.
The jars were purchased at WalMart for around $12 for both. It really is functional, not too dressy and quite nice for an informal gathering.