Lemonade & Simple Syrup & Pink Lemonade

Lemonade
http://www.simplyrecipes.com/recipes/perfect_lemonade/

Lemonade: If you stir Lemon Juice, sugar, and water together the sugar will sink to the bottom. A better way is to make a simple syrup heating water and sugar together until the sugar is completely dissolved, and then add the lemon juice.

The sweetness and strength of your lemonade depends on how sour your lemons are. Lemons earlier in the year are more sour than later in the season. Meyer lemons are sweeter than standard lemons.


Ingredients

Simple Syrup
1 cup white, granulated sugar (can reduce to 3/4 cup)
1 cup water

1 cup lemon juice (4 to 6 lemons = 1 Cup of juice depending on their size)
2 to 3 cups cold water (to dilute)

Method

"Simple syrup"
Heat sugar and water in a small saucepan and bring to a simmer. Stirring so that the sugar dissolves completely. Remove from heat. Simple Syrup can be chilled to use later.


1. While the water is heating for the simple syrup, juice your lemons.

2. Combine juice and simple syrup into container.

Add 2 to 3 cups cold water to taste.

Add more water if you like it more diluted (ice will dilute the lemonade as it melts *).

If the lemonade tastes too sweet for you, add a bit more straight lemon juice.

Refrigerate 30 to 40 minutes.

Serve with ice, sliced lemons


Quick Tip –

If you have extra lemons, they can be squeezed and the juice frozen to use later.

*Make ice cubes of some of the lemonade in an ice cube tray to serve with the drink. This prevents the lemonade from getting watered down as the ice melts.

For more intense lemon flavor, grate the zest from one fresh lemon and add to the simple syrup as you are making it. Once the sugar has dissolved, remove from heat and let the zest seep in the simple syrup for several minutes, strain out the zest when you add the simple syrup to the lemon juice.




Old Fashioned Pink Lemonade
http://www.simplyrecipes.com/recipes/old_fashioned_pink_lemonade/

Simple Syrup
1 1/4 C sugar (using unsweetened cranberry juice; 1 cup if using sweetened)
1 C water

3 C water
1 C cranberry juice
1 C lemon juice

Combine the rest of ingredients to the simple syrup.
Chill or serve over ice.

Broccoli Cheddar Mac and Cheese

Broccoli Cheddar Mac and Cheese
http://www.simplyrecipes.com/recipes/broccoli_cheddar_mac_and_cheese/

Cheesy mac and cheese with sharp cheddar, parmesan, and broccoli.

Prep time: 10 minutes Cook time: 40 minutes Yield: Serves 4 to 6

Ingredients

1 bunch of broccoli, cut into florets

2 cups dry elbow macaroni
4 qt water
2 Tbsp Salt

4 Tbsp butter
3 Tbsp all purpose flour (whole wheat flour gives a heartier flavor)

3 cups milk (low fat or whole) pre-heated
1/2 teaspoon dry mustard
Pinch of ground nutmeg
1 1/2 teaspoons freshly grated black pepper
1/4 teaspoon paprika
1/2 teaspoon Worcestershire sauce
1 tsp salt

1 1/2 cups (packed) grated sharp cheddar cheese (8 ounces less 1/2 cup)
1/2 cup grated Parmesan cheese

1/2 cups (packed) grated sharp cheddar cheese

Directions

The pasta:
Boil 4 qts water with 2 Tbsp salt, add pasta and cook uncovered at a rolling boil for 2 minutes less than the time given on the pasta package instructions until al dente. (Pasta will continue to cook with the cheese mixture.) Rinse quickly in cold water to stop the cooking, drain and set aside.

Steam the broccoli while the pasta water is coming to a boil: (MICROWAVE maybe)
Bring a pot with an inch of water to boil.
Add the broccoli, sprinkle with some salt, and cover.
Steam for 4 minutes.
Remove the broccoli to a bowl.

Heat the milk:
In a microwave or stovetop, heat the milk until steamy. (Preheating the milk decreases time in the next step.)

Preheat oven broiler at 500°F.

Make roux with butter and flour:
Melt 4 Tbsp butter on medium high heat.
When the butter starts to foam sprinkle with 3 Tbsp of flour.
Whisk to combine.
Decrease heat to medium and cook for 1 to 2 minutes.

Add milk and spices to roux:
Pour in the hot milk and whisk vigorously to combine, breaking up any clumps of flour.
Decrease heat to medium low and let cook, whisking frequently, until the sauce is smooth and thick enough to coat the back of a spoon.
Stir in the dry mustard, paprika, nutmeg, black pepper, Worcestershire sauce, and 1 teaspoon of salt.


Whisk in cheeses:
Whisk in 1 1/2 cups grated cheddar and 1/2 cup of Parmesan cheese.
Stir until the cheese is melted and the sauce is smooth.*

Add broccoli & Pasta:
Stir until completely combined.


*Sprinkle remaining 1/2 cup grated cheddar cheese on top.
Broil for 5 to 7 minutes until bubbly and lightly browned. (omit if you want to microwave)

Add more salt and pepper to taste.