Walk Through The Bible In One Year
Week 22 reading plan Psalm 1 through 39
Click on the colored link to read each day’s scripture.
Monday Psalm 1-9, Tuesday Psalm 10-17,
Wednesday Psalm 18, Thursday Psalm 19-22,
Friday Psalm 23-29, Saturday Psalm 30-34,
Sunday Psalm 35-39
I hope you had a happy and blessed weekend. We sure did. My step-son Michael, granddaughter Tayler, and grand-dog Mason, came from Tuscaloosa and we had a weekend full of lots of laughter and some fun in the kitchen! My next post will feature my 13-year old granddaughter helping in the kitchen. Oh what fun it is to cook with kids. They are so creative and willing to learn new things!
While it is cooling I made a strawberry syrup by tossing cut-up strawberries with sugar and letting it sit at room temperature for about 45 minutes. The original recipe says to strain out the berries, reserving the strawberry syrup for the drink. This is where I changed it up a bit. I wanted to use the strawberries and not just the syrup. I added the strawberries and syrup into the lemon syrup and gave it a good whirl in my blender. This my friends made an outstanding strawberry-lemon syrup!
At this point I took 2 cups fresh lemon juice (from the juice of about 10 lemons), the strawberry/lemon syrup, a pinch of salt and 2 cups cold water and mixed in a pitcher. For each drink I filled a glass full of ice and topped with the strawberry lemonade.
A Few Tips About Lemons:
Lemon zest is the most aromatic and flavorful when first removed, so use immediately.
Lemon juice may be stored in a covered container in the refrigerator for a few days or else frozen in ice cube trays for future use.
Always remove the zest first before halving and squeezing the lemon.
Thin, smooth skinned lemons at room temperature yield the most juice.
To extract the most juice first roll the lemon on a flat surface, exerting light pressure. This squashes the membranes.
Use a fine strainer to remove the seeds and pulp from the juice.
Thick, bumpy textured cold lemons give the maximum amount of zest.
Lemon zest, depending on its use, comes in many forms: long wide strips, julienne, or finely grated. Use a potato peeler for strips, a zester for julienne, and a grater for finely grated zest.
When removing the outer rind (zest) do not remove the white pith, which is very bitter and inedible.
Many Blessings and Happy Cooking! ~ Catherine
- Zest of 1 lemon, cut into strips
- 2 cup Granulated Sugar
- 2 cup Chopped, hulled Strawberries
- 2 cup Fresh Lemon Juice
- ¼ teaspoon Salt
- Make the lemon syrup: Bring the lemon zest, 1½ cups sugar and 3 cups water to a boil in a microwaveable bowl. Stir to dissolve sugar. Cool to room temperature. Once cool remove lemon zest strips.
- Make the strawberry syrup: Toss the strawberries and the remaining ½ cup sugar in a bowl and let sit at room temperature until the sugar dissolves; about 45 minutes.
- In a blender combine lemon syrup and the strawberries in syrup. Blend well.
- Make the lemonade: combine the fresh lemon juice, blended lemon/strawberry syrup, salt, and 2 cups cold water in a picture. Fill glass with ice and top with strawberry lemonade. Garnish with mint or fresh strawberry.
Fresh mint adds a nice garnish.
Catherine,
Love lemons and strawberries…I will try this…looks so refreshing!
Carmen
http://bakingismyzen.wordpress.com
Thank you Carmen, this is a keeper recipe I hope you like it too!