Cool summer sips

What’s the best thing on a hot, muggy summer day? A tall, cool glass of summer sips. Last week had me searching for ways to muddle through the heat. Here are some things I discovered.

Simple syrup is so easy, quick and simple. I have jars in my fridge and cubes in my freezer, ready for the next heat wave or when I just want to chill out after a day of mowing.

The second thing I learned was what to do with extra watermelon pieces when a party has ended. We can’t seem to eat a whole watermelon at one time, so what to do with the extra? Make slushies. This also works with other kinds of melons. Enjoy.

LEMON SIMPLE SYRUP

1 cup sugar

1 cup water

Zest of lemonade

Simple syrup is the best way to dissolve sugar into water. Heat equal parts water and sugar until all sugar is dissolved. You’ll get more lemon flavor if you rub lemon zest in the sugar before adding the water; the sugar will draw the oils and flavor out of the zest. Once sugar is dissolved and clear, strain zest out of syrup and pour into canning jar. Store in refrigerator until you’re ready to make lemonade. Will last up to two weeks in refrigerator.

HOMEMADE LEMONADE

1 batch lemon simple syrup

1 cup lemon juice (fresh squeezed is best but bottled can be used)

4-5 cups water

In a pitcher, stir together lemon simple syrup, lemon juice and water. This is where you can tweak the amount of lemon flavor with more juice or less water. Chill or serve immediately over ice.

FROZEN BLUEBERRY LEMONADE

2 pints lemon sorbet

4 cups refrigerated lemonade

2 cups frozen blueberries

Fresh basil leaves (garnish)

Lemon slices (garnish)

Take sorbet out of freezer so it softens slightly (about five minutes). Add sorbet, lemonade and blueberries in blender. Process ingredients until smooth but still frozen. Pour into serving glasses, garnish and serve.

RASPBERRY VANILLA SIPPER

1/4 cup water

1/4 cup sugar

1 cup raspberries (frozen or fresh)

1 tablespoon lemon juice

1 teaspoon vanilla extract

Seltzer water

Ice

Cook water, sugar and raspberries for five minutes until bubbly. Stir and cook an additional five minutes until raspberries are cooked down. Strain and press out juice. Add lemon juice and vanilla extract to raspberry syrup. Pour into jar or pitcher and refrigerate until chilled.

To make a drink, add 2-3 tablespoons syrup in a glass. Top with seltzer water. Another option is to put syrup in ice cube trays and freeze. Measure how much syrup goes into a single cube. Add appropriate number of cubes to equal 2-3 tablespoons to water when ready to make drink.

STRAWBERRY LIMEADE – 2 servings

3/4 cup lime juice

1/2 cup sugar

1/2 cup water

3/4 pound sliced strawberries

20-30 mint leaves

2 cups cold water

Make simple syrup by combining sugar and water in saucepan. Cook over medium-high heat for 5-10 minutes until sugar is dissolved and liquid is clear. Cool. In a large jar or pitcher, combine syrup, lime juice, strawberries, mint and water. Let sit in refrigerator for 2-3 hours. Serve and enjoy.

Side note: Don’t add the water and instead pour the mixture into an ice cube tray or small muffin tin. Freeze and add cubes to water to chill later.

MELON SORBET FLOAT – 1 serving

Assorted melon balls (watermelon, honeydew, cantaloupe)

2 scoops lemon, raspberry or orange sorbet

Fresh mint leaves

Seltzer water

Freeze melon balls for at least three hours until frozen. To make float, put scoop of sorbet in bottom of glass, then top with frozen melon balls. Drop in as much fresh mint as you like, then top with seltzer water. Let the sorbet melt to sweeten and flavor the drink. For more flavor, rub mint leaves between your thumb and finger to release the flavor before putting in glass.

WATERMELON SLUSHIES – 1-2 servings

4 cups cubed watermelon pieces, frozen

Juice of 1 lime

2-4 tablespoons maple syrup

1/4 cup water, spritzer or sparkling water

Cube a fresh watermelon and freeze to have on hand whenever you want to make a slushie to cool off. Pull out 4 cups frozen watermelon 5-10 minutes before ready to use. Add melon to blender along with lime juice, maple syrup and water. Blend until smooth. Add more syrup if not sweet enough. Serve in tall glass.

As their four children pursue dairy careers off the family farm, Natalie and Mark Schmitt are exploring new adventures on the farm outside of the milking barn at their farm north of Rice, Minnesota.