Lemonade Cupcakes

I don’t know if lemonade is the official July 4th beverage, but it should be. Here’s my recipe for a homemade version that starts with syrup - you can store it and use it for drinks and also these wonderful cupcakes and frosting!

LEMONADE SYRUP
1-1/2 cups water
1-1/2 cups sugar
1-1/2 cups lemon juice (6-7 lemons)
1 tablespoon freshly grated lemon zest

Place the water and sugar in a saucepan and boil for 3 minutes. Remove the pan from the heat. Stir in the lemon juice and zest. Refrigerate at least one hour. Strain. Makes about 3 cups (to make lemonade, mix some cold water or seltzer with some syrup, add ice cubes).

LEMONADE CUPCAKES
1/2 cup butter
1 cup sugar
2 large eggs
1/3 cup plain yogurt
1/3 cup lemonade syrup
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons lemonade syrup

Preheat the oven to 375 degrees. Grease 10 muffin cups. Beat the butter at medium speed until well blended. Add the eggs one at a time beating after each addition. Beat in the yogurt and 1/3 cup lemonade syrup. The mixture will look curdled. Combine the flour, baking powder and salt and mix together. Add the dry ingredients to the butter mixture. Beat to blend ingredients thoroughly to a smooth batter. Spoon the batter into the prepared muffin tin. Bake 18-20 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven. Brush the remaining 3 tablespoons lemonade syrup over the cupcakes. Let cool. Frost and serve. Makes 10

LEMONADE FROSTING

1/2 cup butter
3-4 tablespoons lemonade syrup
1 teaspoon freshly grated lemon zest
2 cups confectioners’ sugar

Beat the butter, 3 tablespoons lemonade syrup and the zest at medium speed until well mixed. Gradually add the confectioners’ sugar and beat until smooth and well blended. Add more lemonade syrup if needed for spreading consistency.

Pineapple "Penicillin"

A friend of mine from Peru watched as I was about to trash what I thought were scraps and she yelled; “Wait! Don’t throw out that pineapple shell.”

She told me to cut the rind and place the pieces in a pitcher, cover them with boiling water and add cinnamon sticks. About 20 minutes later – there’s a soothing drink to be enjoyed either warmed up OR at room temp OR packed with ice for a summer refresher.

I’ve now done this numerous times. Here are just a few other ingredients that I’ve found make a most pleasant beverage that has almost zero calories and costs almost zero extra:

·      A few whole cloves

·      A broken cinnamon stick

·      A small chunk or two of peeled, fresh ginger

·      Several slightly crushed cardamom pods

·      A small piece of vanilla bean (split open)

·      Fresh mint, lemon verbena or lemon thyme

·      A slice or two of fresh orange

I am sure there are others, as with any tea or tisane, enhance the liquid with whatever you fancy. Maybe even a splash or two of rum.

This beverage sure came in handy recently during a bout with Covid, when I was intent on keeping myself hydrated.