Lets start off with a great summer any time drink
Berry-Lemonade Sparkling Sangria
This effervescent summer drink will refresh on even the hottest of days.
Difficulty: Easy
Hands-on: 5 minutes
Total: 4 hours 5 minutes
Serves: 6
Ingredients
½ bottle (750 ml) Prosecco
1 quart lemonade
2 cups puréed and strained strawberries
1 cup raspberries
1 cup blackberries
1 cup chopped strawberries
3 medium lemons, thinly sliced
Directions
Step 1
Combine all ingredients in a large pitcher. Refrigerate for 4 hours, allowing ingredients to meld before serving. Serve over ice.
Dinner is served
Lemon-Rosemary Roast Chicken
You can add potato wedges to the pan in this recipe. Just make sure to add enough water to almost cover the potatoes, along with the juice of 1 more lemon and 2 more tablespoons of olive oil.
Difficulty: Easy
Hands-on: 20 minutes
Total: 1 hour 40 minutes
Serves: 4
Ingredients
2 medium lemons
1 whole chicken (3 lb.)
½ tsp. sea salt
⅛ tsp. ground black pepper
2 sprigs fresh rosemary
2 Tbsp. extra-virgin olive oil
Directions
Step 1
Preheat oven to 400°F.
Step 2
Cut the lemons in half and squeeze the juice into a separate container. Save the juiced lemon halves.
Step 3
Wash chicken well inside and out and pat dry. Sprinkle inside and out with salt and pepper. Stuff squeezed-out lemon halves and rosemary sprigs into cavity. Place chicken breast-side down on a rack in a shallow roasting dish. Combine lemon juice and olive oil; brush over entire chicken.
Step 4
Bake for 60–70 minutes, making sure to turn chicken over halfway through baking time and baste it regularly with juices from pan.
Step 5
To test if it’s done, prick with a fork and see if juices run clear, or test with meat thermometer for 165°F. When done, remove from oven and cover chicken in aluminum foil. Let rest for 10 minutes. Serve hot with pan juices.
Time for desert
Individual Lemon Puddings with Blueberries
This tangy and easy dessert is the perfect way to end a hearty meal.
Difficulty: Easy
Hands-on: 20 minutes
Total: 2 hours 20 minutes
Serves: 6
Ingredients
1 Tbsp. unflavored gelatin
1 Tbsp. plus ½ cup cold water, divided
1 cup boiling water
½ cup granulated sugar
¼ cup plus ¼ tsp. lemon juice, divided
1 tsp. lemon zest
½ cup nonfat dry milk powder
½ cup ice water
1 cup blueberries
Directions
Step 1
In a small bowl, soften the gelatin in 1 tablespoon cold water. Add boiling water to dissolve. Add sugar, ½ cup cold water, ¼ cup lemon juice, and the lemon zest. Chill until very thick, about 90 minutes.
Step 2
Chill a deep mixing bowl and beaters. Add the dry milk, ice water, and ¼ teaspoon lemon juice to the chilled bowl. Beat until fluffy, then cover and chill. Break up the gelatin lemon mixture with a fork. Add to the whipped milk mixture. Using an electric mixer, beat until fluffy but not too soft.
Step 3
Pour into 6 individual glasses. Cover and chill until firm before serving, about ½ hour. Top with blueberries to serve.
Side Note: These recipes would also go great for a small informal summer party
